Garnished with an ANHYDRA dehydrated orange wheel
The spritz is a popular summer cocktail known for its refreshing profile and easy execution. This rhubarb and strawberry version deliver a fruity, lightly bitter balance that works well for patios, seasonal drink menus, and signature cocktails served in a wine glass.
Designed for fast service behind the bar, this spritz is finished with a dehydrated orange wheel that helps deliver a consistent, clean presentation without the need to prep fresh fruit during service.
Our rhubarb and strawberry spritz recipe
- 1 1/2 oz (45 ml) Campari or NOA Italian bitter
- 1/2 oz (15 ml) Monsieur Cocktail Red Unicorn syrup or strawberry syrup
- 3 oz (90 ml) non-alcoholic rhubarb sparkling wine or dry sparkling wine
- 1 dehydrated orange wheel for garnish
Instructions
- Fill a wine glass with ice.
- Add the Italian bitter and syrup.
- Stir gently with a bar spoon.
- Top with the sparkling wine.
- Garnish with a dehydrated orange wheel.
Why use a dehydrated orange wheel in this spritz?
Behind the bar, where speed and consistency matter, a dehydrated orange wheel is a simple and effective garnish that helps maintain a consistent presentation from one summer cocktail to the next.
Unlike fresh fruit, it requires no extra prep and reduces handling during service. It keeps its shape and colour in the glass and gives cocktails a clean, polished finish without changing the balance of the drink.
ANHYDRA product used in this recipe
| Product | Format |
|---|---|
| Dehydrated orange wheels | 750g format containing approximately 362 wheels |
ANHYDRA dehydrated orange wheels add colour and visual freshness to summer cocktails. Find our orange wheels through our foodservice distributors or directly on our online shop.
To discover the NOA and Monsieur Cocktail products used in this recipe, visit their website.
