Rosemary Orange Apéritif & Cocktail Recipes

by Georgeanne Brennan

Rosemary Orange Aperitif
DOUBLE GOLD MEDAL San Francisco Chronicle Wine Competition

We make our award-winning Rosemary Orange apéritif in January, infusing more than 100 gallons of Berryessa Gap Vineyard’s dry rosé wine with the zest of navel oranges and fresh branches of Tuscan rosemary, zesting the oranges by hand. The orange groves are just a mile from the winery and the rosemary comes from a small farm nearby. The mixture macerates for several days to a week before the solids are removed.

The result is a fascinating beverage of dry rosé, redolent of oranges, spiked with a hint of bitterness from the rosemary. Like other apéritifs, it can be served in multiple ways, on its own, over ice, chilled, with a splash or sparkling wine or water, or use it as one would vermouth, to make cocktails like these below.

Cocktail Recipes

Orchard Bliss
1 ½ oz L’Apero les Trois Rosemary Orange apéritif, chilled
11/2 oz L’Apero les Trois Blenheim Apricot apéritif, chilled
½ oz Pellegrino Pomelo Soda
½ oz Berryessa Gap Vineyards Brut Rose, chilled
Pour in order.
Garnish with Orange Zest
Makes 1 cocktail

Recipe courtesy Nicole Salengo

Winters Sunrise
2 oz Tequila Blanco
½ oz Cointreau
½ oz fresh squeezed lime juice
¾ ounce L’Apero les Trois Rosemary Orange apéritif
¼ oz agave syrup
2 dashes orange bitters
Shake with ice and strain over a large ice cube.
Garnish with orange peel and rosemary sprig.

GVO – Grand Vin d’Orange
2 oz L’Apero les Trois Rosemary Orange apéritif
1 oz Grand Marnier
¾ oz club soda
2 dashes orange bitters
Stir with ice and strain over a large ice cube.
Garnish with 1 rosemary leaf in small orange peel slice.

Recipes courtesy Eric Dye

Photo Credit Rachel Valley