Provençal Rosé Spritz

Looking forward to many evenings spent in Provence with Piéton Market Tours, I’ve been thinking a lot lately about apéro - specifically how to maximize flavor and impact out of relatively simple ingredients, particularly in a way that still makes sense when you’re hosting a group. Honestly, it’s probably something I should lean into more often because it really does work some kind of magic. A few thoughtful adjustments can completely transform the experience without making things more complicated.

This month I included a spritz that’s intentionally easy to throw together for a crowd - simple ingredients with a few slight customizations that make it feel more layered and considered without tipping into “craft cocktail project” territory. The thyme-infused Cointreau is meant to nod back to the South of France, where the herb seems to grow out of every dang crack in the stone walls this time of year.

It’s interesting because over the years, Russ and I have spent a lot of time talking about the importance of apéro - that stretch of time before dinner when we connect with our guests, slow down for a minute, and nobody’s in a rush. We really do live for that in a way that’s become a cornerstone of our hosting style, and this spritz recipe quite distills that ritual for us.

That said, neither of us is especially known for restraint in the kitchen. We both love getting pulled into cooking projects that take over the entire afternoon, which is probably why a drink like this feels so appealing - unfussy, easy to share, and simple enough to fold naturally into the evening instead of becoming the main event.

Anna

Ingredients

  • 3 oz light, bright Provençal rosé

  • ½ oz lemon thyme–infused Cointreau*

  • 3 generous dashes of orange bitters blend*

  • ¾ oz soda water

  • Squeeze of fresh lemon

  • Tiny pinch of salt

Garnish

  • 1 strawberry, halved lengthwise while keeping the green top intact (this helps release some of the delicate flavor but keeps the garnish unfussy)

Method

Build directly in a wine glass.

Add the rosé, lemon thyme–infused Cointreau, orange bitters, lemon squeeze, and a tiny pinch of salt. Stir briefly to combine.

Top with soda water, then fill the glass with ice.

Place the halved strawberry over the top of the ice so it rests naturally against the side of the glass.

Serve immediately.

Notes

The tiny pinch of salt does more than you’d think.

Keep the rosé cold, crisp, and dry — something pale and mineral-driven from Provence is perfect. The whole thing should be complex but not complicated: bright, refreshing, and easy to drink. 


Orange Bitter Blend 

Yield: 16 ounces

5 ounces Fee Bros. Orange Bitters

5 ounces Regan’s Orange Bitters

4 ounces Angostura Orange Bitters

Remove the regulator cap from each bottle, then combine the three different types of bitters together and stir well. The bitters can all be returned to their original bottles with regulator caps replaced for future use (be sure to label them so you don’t forget the bottle contains a blend). Store at room temperature for an unlimited time, it won’t go bad! 


Lemon-Thyme Infused Cointreau

Yield: 1 750ml bottle

1 cup/40 grams fresh lemon thyme sprigs, gently bruised

1 750 milliliter bottle Cointreau

- Combine the thyme and Cointreau in a 1-quart/960ml canning jar and let sit for 1 week, agitating regularly. Strain the entire mixture through a strainer lined with a coffee filter, set over a bowl. Bottle the infused Cointreau; it should keep indefinitely.