Strawberry Basil Spritz
A cocktail recipe by Public Provisions
If anything good has come from these months of stillness, it’s definitely been the relationships we’ve nurtured, even 6 feet apart.
During 2019, a year of perpetual ‘on-the-go’, we barely had a chance to chat with the incredibly talented and driven duo behind Public Provisions—Portland’s premier beverage catering company—Melaney and Malia, so you best believe we were very excited to catch up with them.
Via fresh mixers and wine drop offs, amid the lockdown in Oregon, we reconnected with this amazing team and learned all about their young wine label, rooted in the Willamette Valley: Landmass Wines.
We were so excited when Melaney said yes to collaborating with us to bring you a brand new cocktail recipe! She’s a highly seasonal and local minded mixologist and this Strawberry Basil Spritz is proof of that. Featuring their very own sparkling rosé of Tempranillo, Papi, Melaney is taking the summer spritz game to the next level and bringing us along for the ride.
If you’d like to see a visual step by step on how to make this cocktail, we’ve got Melaney on video on our IGTV here: Strawberry Basil Spritz à la Landmass Wines, she’ll coach you through it!
Strawberry Basil Spritz
Ingredients
for the base
1 medium strawberry
1 basil leaf
1 oz Aperol
1 oz Lillet rosé (or blanc)
4 oz sparkling wine,
we’re using Landmass Wines, Papi, a sparkling
rosé of Tempranillo2 oz soda water (optional)
for the garnish add-on
4 basil leaves
3 oz pineapple juice
2 oz heavy cream (or coconut cream)
Instructions
for the base
Muddle the strawberry and basil leaf in a shaker tin (use a mason jar with a lid if you don’t have a shaker), add Aperol, Lillet, and a couple of ice cubes. Shake to incorporate then strain into wine glass. Top up with sparkling wine and add a splash of soda water, if desired.
Garnish with a baby basil leaf and enjoy! OR make this pineapple cream for a layer of creaminess!
for the garnish add-on
In a clean shaker or mason jar, add basil leaves and muddle. Add 2 oz of pineapple juice and 2 oz of heavy cream (or coconut cream for a vegan version). Shake very hard and fast until frothy.
Pour this cream over your spritz and garnish with a petite basil leaf.
Enjoy!
