Blackberry Red Wine Spritz with Ariel Dealcoholized Cabernet Sauvignon/Michael David Petite Petit

Blackberry Red Wine Spritz with Ariel Dealcoholized Cabernet Sauvignon

Blackberry Red Wine Spritz with Michael David Petite Petit

This purple-hued spritz by Laura Sanfilippo and Tara Heffernon of Lo & Behold in Healdsburg, California, gets its zingy freshness from shiso leaves. The mint-family herb is muddled with juicy blackberries to make a syrup that’s combined with red wine. 

Sanfilippo and Heffernon pair the black cherry, blackberry, and spiced notes of a Côtes du Rhône red blend with the other ingredients in this cocktail, doubling down on dark fruit and a subtle herbaceousness.

A splash of red wine vinegar adds a slight tang, while seltzer lends a bubbly finish. If you like, you can use red verjus instead of red wine vinegar for a cocktail with a fruitier flavor.

Try drizzling leftover shiso syrup over ice cream or use it to flavor plain seltzer. The blackberry-shiso syrup can be stored in an airtight container in the refrigerator for up to 2 weeks.

Ingredients

Blackberry-Shiso Syrup

• 2 cups blackberries

• 3/4 cup granulated sugar

• 12 shiso leaves

Blackberry Red Wine Spritz

• 2 shiso leaves

• 2 ounces red wine (such as Ariel Dealcoholized Cabernet Sauvignon or Michael David Petite Petit)

• 1 ounce sweet vermouth (such as Carpano Bianco)

• 3/4 ounce fresh lemon juice

• 1/4 teaspoon red wine vinegar

• 2 ounces club soda

Directions

1. Make the blackberry-shiso syrup: Place blackberries and sugar in a large bowl; stir and slightly mash until berries are broken down and release their liquid, 2 to 3 minutes. Add shiso leaves, and lightly muddle until sugar is dissolved, 2 to 3 minutes. (Be careful not to muddle too much, or the leaves will turn bitter.)

2. Let blackberry and shiso mixture stand, stirring occasionally, for 30 minutes. Pour mixture through a fine wire-mesh strainer into a medium bowl or measuring cup; discard solids. Cover and refrigerate syrup until ready to use.

3. Make the spritz: Slap shiso leaves between the palms of your hands to release their flavor; place leaves in the bottom of a stemless wineglass, and fill it with ice.

4. Add wine, vermouth, lemon juice, red wine vinegar, and 1 tablespoon blackberry-shiso syrup; top with seltzer, and stir.

5. Garnish with fresh blackberries and a shiso leaf.