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What I’m Drinking: Gail Simmons’s Old Brooklyn Spritz

Bourbon, blood orange, and bubbles mingle in this holiday sipper from the “Top Chef” judge and cookbook author

Gail Simmons

Photo: courtesy of Old Fitzgerald

Gail Simmons with an Old Brooklyn Spritz.

Fans of food TV know Gail Simmons as a longtime judge on the series Top Chef. More recently, the cookbook author and television personality has taken on the role of Old Fitzgerald Bourbon’s hospitality concierge, bringing her recipes and tips for entertaining to the table with signature flair. Her latest creation is the Old Brooklyn Spritz, a bright, holiday-inspired twist on the classic cocktail.

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“Spritzes are traditionally made for summer, but this one has a little more weight to it. I wanted it to feel seasonal and a bit elevated, which was where the blood orange comes in. It has this beautiful, round, fragrant quality that really complements the bourbon and feels special for the holidays. This drink is also great for anyone who’s a bit bourbon-curious. It feels festive, is easy to batch, and is easy to make at home.”


Old Brooklyn Spritz

Yield: 1 cocktail

Ingredients

    • 1 oz. Old Fitzgerald 7-Year-Old bourbon

    • 1½ oz. freshly squeezed blood orange juice (Simmons recommends straining to reduce pulp)

    • 1 tsp. simple syrup

    • 2 to 3 oz. Champagne or prosecco

    • Thin blood orange slice or blood orange twist, for garnish

Preparation

  1. In a cocktail shaker, combine bourbon, blood orange juice, and simple syrup. Meanwhile, chill a cocktail coupe, or fill it with ice and a splash of water to cool. Fill the shaker with ice cubes and shake vigorously until well chilled, about 30 seconds. Empty the coupe and pat it dry. Strain the mixture into the coupe and top with Champagne or prosecco. Garnish with a thin blood orange slice or twist.

  2. To batch: Combine the bourbon, blood orange, and simple syrup (keeping the same ratio as the single-serving recipe) and refrigerate. To serve, pour into chilled coupes or Champagne glasses and top with sparkling wine.


Tom Wilmes is a journalist based in central Kentucky, specializing in bourbon and other spirits. A contributor for Garden & Gun, he has also written for Whisky Advocate, The Local Palate, Southbound, and various other publications. Follow @kentuckydrinks on Instagram.


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