I’m really excited to team up with Bai again to inspire your Fall cocktail creations. I love their products because they are super low in calories and sugar (only 5 calories & 1 gram of sugar per serving) and are filled with antioxidant goodness. Using their sparkling antioxidant infusions is great for making highballs and any cocktail you want to add a little fizz to. I’ve created the Black Cherry Autumn Spritz with their Bolivia Black Cherry option that goes perfectly with red wine for a Fall spin on a popular Summer beverage.
Black Cherry Autumn Spritz
1 1/2 oz. Pinot Noir
3/4 oz. lemon juice
3/4 oz. ginger syrup
barspoon of black cherry jam
Top with Bai Bubbles Bolivia Black Cherry
crushed black peppercorn for rim
Making ginger syrup at home can be fairly easy. I basically make ginger juice and then add sugar to it. If you have a juicer at home, that makes things easier because you can run it through there. I don’t, so I actually used my blender. I peeled and thinly sliced a medium piece of ginger and placed it in my blender with 1/2 cup of water. Process it on high and then pour it through a fine mesh strainer. Combine the ginger juice with equal parts sugar. If you want your ginger syrup less spicy, double the amount of sugar. I love this method for making ginger syrup because it yields a much stronger, spicier, and fresher product. If you don’t want to make it a good substitute is this store-bought brand.
To make the cocktail add all your ingredients to your cocktail shaker (except the Bai), add ice, and shake. Run the rim of your glass with a lemon wedge and then rim with crushed black pepper. Strain into your serving vessel over ice. I recommend a stemless wine glass but a regular one or even a highball will work as well. Top with Bai Bolivia Black Cherry Sparkling Infusion.
I picked an Oregon Pinot Noir because the flavor of the wine offered notes of cherry, strawberry and baking spice. It really complemented Bai Bolivia Black Cherry and the overall flavors in this cocktail. I love the refreshing spice the ginger adds to the drink as well. If you want to use a different jam or preserve like strawberry, blackberry or plum you most certainly can. Using jam in cocktails dates back to the early 1900’s but its use is seeing a resurgence. I like to use it when I want to add fruitiness and texture that using fresh fruit doesn’t replicate. Using peppercorns draws out the background aromatics from a spirit or wine, which makes for bolder flavors. This cocktail was easy to put together, so delicious and I love that it is low ABV. The Black Cherry Autumn Spritz might be my go-to cocktail of the season. Enjoy!
Head to my Instagram for your chance to win 2 cases of Bai. That way you can enjoy this cocktail all season too! xo