Bergamot Rosé Spritz

There are cocktails you make because you’re thirsty, and then there are cocktails you make because you want to feel something. This Bergamot Rosé Spritz Cocktail is the second kind. It reminds me of another Italicus cocktail, Bergamot & Grapefruit Spritz, which is just as refreshing and citrusy.

It’s floral without being fussy, citrusy without being sharp, and just boozy enough to count as a proper drink. This spritz is the kind of drink you pour on a slow Sunday afternoon when the light is good, and you’re not in a hurry to be anywhere. I’ve been making a version of this for a while now, but once I got my hands on a bottle of Italicus Rosolio di Bergamotto, it became something I couldn’t stop mixing for my friends and me.

What Is Italicus Rosolio di Bergamotto?

If you’ve never heard of it, let me introduce you. Italicus is an Italian liqueur — a rosolio, specifically — made from Calabrian bergamot citrus, the same aromatic fruit that gives Earl Grey tea its signature scent. It’s also crafted with chamomile, lavender, gentian, yellow roses, and a handful of other botanicals that come together into something genuinely unlike anything else on your bar cart.

Rosolio is one of Italy’s oldest liqueur traditions, and Italicus is a modern, beautifully made version of it. The bottle alone is stunning; a ribbed glass vessel that looks like it belongs on a vanity in an old Italian hotel, but what’s inside is even better. It’s soft, floral, a little citrusy, and just subtly bitter in the way that good aperitivo liqueurs tend to be. Think of it as the more romantic, rose-petal-dusted cousin of a classic aperitif. If you love a spritz, you’re going to love what Italicus does to one.

Ingredients for a Bergamot Rosé Italicus Spritz Cocktail

Italicus Rosolio di Bergamotto — the star of the show. This is what gives the drink its signature bergamot flavor and floral character. Don’t skip it or sub it; there’s nothing quite like it.

Fresh lemon juice — always fresh. Bottled lemon juice will flatten the whole drink. A good squeeze of real lemon is what keeps this bright and lively.

Simple syrup — this gives you control. Start with a little and add more depending on how sweet you like your cocktails. Some rosés are drier than others, so you may find you want more or less. No need to purchase simple syrup; it’s made with just water and sugar. Use my recipe to make it.

Chilled rosé — use something dry to semi-dry. A Provence-style rosé works beautifully here. Whatever you’d be happy drinking on its own is the right choice.

Ice — both for shaking and for your glass.

Lemon wheels and fresh thyme — the garnish matters. The thyme adds a herby, savory note that plays nicely against the bergamot, and the lemon wheels make it look like something worth photographing.

Tips for the Best Bergamot Rosé Spritz

Keep your rosé cold. This is a light, delicate cocktail, and warm wine will muddy the whole thing. Keep the bottle in the fridge and pour it straight from cold.

Chill your glass. Pop your wine glass or spritz glass in the freezer for a few minutes before you make the drink. It makes a difference.

Shake hard. You want the lemon juice and simple syrup fully incorporated and well-chilled before you pour.

Taste your rosé first. If you’re working with a sweeter bottle, start with less simple syrup. If it’s bone dry, you might want the full amount.

Make it a mocktail. Swap the Italicus for a bergamot-forward non-alcoholic spirit and use sparkling water in place of the rosé.

This cocktail contains alcohol. Please drink responsibly and only if you are of legal drinking age in your area.