The taste of summer in a glass doesn’t have to come from a shop shelf. Chef Thibaut Spiwack of Paris’s Anona shows how to craft a bright, bitter-sweet base for a Spritz at home. His method marries patience, citrus, and a surprising floral twist to recreate that iconic orange hue and bold flavor. Follow this easy, eco-friendly approach to make a homemade Aperol-style syrup that lifts any aperitif.
Why make your own Aperol-style base for Spritz
Buying the orange bottle is convenient. Still, making your own transforms the drink. You control sweetness, bitterness, and the quality of ingredients. It also reduces packaging waste and can be far cheaper. Plus, a batch of homemade bitter is a great conversation piece for gatherings.
Ingredients for a homemade bitter-sweet base
- 6 ripe, juicy oranges
- 2 pinches dried hibiscus flowers for color and bright acidity
- 300 g granulated sugar
- 200 g white rum (acts as solvent for aromas)
- 800 g water to dilute the concentrate
Tools and small supplies you’ll need
Simple kitchen equipment
- Airtight jar or container
- Sharp knife and peeler
- Fine mesh strainer or chinois
- Clean glass bottle for storing
Step-by-step: double maceration technique
- Peel the oranges carefully, keeping zest, white pith, and flesh. Don’t discard any part.
- Place all citrus pieces into the airtight jar. Add the dried hibiscus on top.
- Cover the mixture evenly with sugar. Seal the jar and leave it undisturbed for 48 hours.
- After two days, open the jar and pour in the white rum. Close again and let it steep for 48 more hours.
- Strain the mixture through a fine sieve to remove solids. You should get a concentrated amber liquid.
- Mix the filtrate with the water to reach a balanced strength and pour into a clean bottle.
How to build an outstanding Spritz at home
- In a wine glass, pour one measure of your homemade bitter base.
- Add three measures Prosecco or another sparkling wine.
- Top with a splash of soda water for lift and freshness.
- Garnish with an orange wheel and plenty of ice.
Adjust ratios to taste. For a lighter drink, increase the Prosecco and soda. For more bitterness, add a touch more of your concentrate.
Flavor hacks, color tips, and storage advice
- Hibiscus provides the signature pink-orange color and a tart note.
- Keeping the pith adds balanced bitterness; remove it only if you prefer a sweeter profile.
- Use ripe oranges for the best aromatic oils in the zest.
- Store the bottled mix refrigerated. It will keep for several weeks.
- To make a non-alcoholic version, replace rum with vodka extract or more water and simmer the mixture briefly before straining.
Creative variations to try
- Add a few crushed juniper berries for a resinous note.
- Swap some oranges for blood oranges to deepen the color and flavor.
- Infuse a small portion with rosemary or thyme for an herbal twist.
Reminder: Alcohol should be consumed responsibly. Excessive drinking is harmful to your health.
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