Caesura Spritz Recipe

Combine and infuse

In a clean bottle or jar combine gentian aperitif, sweet vermouth, amaro, and dry curaçao. Scrape the seeds from the vanilla bean and add both seeds and pod (or add 1/2 tsp pure vanilla extract). Add the four large lemon peels (avoid pith). Seal and gently swirl to combine.

Let the mixture rest at room temperature for at least 6 hours and up to 24 hours to allow the vanilla and lemon oil to infuse. After infusion, taste and remove the vanilla pod and lemon peels. If you used a vanilla extract, no removal is required. Store the blend chilled; yields roughly 9-11 oz depending on losses.

Prepare glass

Chill a large white wine or collins glass. Add a large ice cube (or 3-4 regular cubes) to the glass.

Build the drink

Measure 2 oz of the chilled house aperitif blend into the glass over the ice. Add 3 oz of dry sparkling wine (slowly, to preserve fizz). Top with 1 oz club soda. Stir gently once with a bar spoon to combine — one slow turn is enough to integrate without losing bubbles.

Finish & garnish

Express a fresh lemon twist over the drink by holding the twist over the glass and giving it a quick squeeze to release oils, then run it around the rim and drop it in as garnish. Optionally, grate a very light dusting of lemon zest on top for extra aroma.

Serve immediately while sparkling. Store any leftover aperitif blend refrigerated for up to 2 weeks.