Fall for These Spritz Recipes

A little vermouth, a splash of Prosecco ... and you’re on your way to a really good evening.

By Jenny Adams

There’s nothing like a great fall evening, when the temperatures still allow for a day spent swimming and then dip exquisitely, to provide the ultimate backdrop for an evening around a barbecue or curled on an outdoor chaise with a really great book. Throw on a little French Jazz, grab those bottles of Fiol Prosecco D.O.C. Rosé and Azaline vermouth and make a few recipes with them. Both are ideal for whipping up a bespoke spritz that will no-doubt whisk you to the shores of St. Tropez or sunny Amalfi.


Rosé-Aperol Spritz
Courtesy of Bon Appétit and Bartender Rick Martinez

Serves 4 to 6

¾ cup passion fruit juice, chilled
¼ cup Aperol
¼ cup fresh lime juice
4 teaspoons sugar
1 bottle of Fiol Prosecco D.O.C. Rosé, chilled
Ruby red grapefruit wedges (for serving)


Add passion fruit juice, Aperol, lime juice and sugar to a pitcher. Using a whisk, stir to combine and until all the sugar is dissolved. Pour in the Prosecco and gently stir to combine.

To Serve: Fill wine glasses with ice, pour in the Spritz and garnish with a grapefruit wedge.

The Silk Road Spritz
Courtesy of Elite Traveler and Andrei Marian, bar manager at the eclectic Oscar Bar in London’s Charlotte Street Hotel
Serves 1


Azaline is crafted from Burgundian Pinot Grapes, giving it a rich, dark hue. The botanicals hail from the original Spice Routes of ancient times, including coriander from Egypt, Cardamom from India, Chinese orange peel and Persian saffron. In fact, Azaline takes its name from the Persian word for saffron, but you’ll find the company located in France, in the vineyards of Burgundy.

1.5 ounces Azaline Vermouth
ounces Pomegranate Kombucha
1 Cucumber Ribbon
1 Sliced Strawberry
6-8 Mint Leaves 
1 Ginger Slice


Add Azaline Vermouth and ice to a highball glass. Add the cucumber, strawberry, ginger and mint to the glass. Top with kombucha.


The Azaline Fiol Spritz
Serves 1


The great thing about a Spritz is its adaptability. The original, bitter aperitif has been summering in Mediterranean since the 1800s, when it first appeared in print. Refreshing, always interesting and simple to craft, it has one foot in summer and another in fall.


We love both of these brands, because they play so nicely in a glass alone or well together. You really can’t go wrong, unless you forget to order more.



2 ounces Azaline vermouth
4.5 ounces Fiol Prosecco D.O.C. Rosé
1 ounce soda water
1 dash Peychaud’s Bitters
1 slice of orange


Fill a large wine goblet with ice. Pour in vermouth. Top with the Rosé and soda water. Give it a gentle stir. Dash in the bitters and garnish with the orange slice.