Craft, Recipes

Crafting Cocktails: Ryan Lotz’s Mezzana Spritz

May 23, 2017

Posted in Restaurant Management, Industry & Culture

Mezzana Spritz*

  • 2 oz soda water
  • ¾ oz Campari
  • ½ oz Combier Crème Pêche De Vigne
  • Moscato d’Asti
  • orange wheel garnish
  • mint sprig garnish
  1. Build first three ingredients over ice in a highball glass.
  2. Top with Braida Moscato d’Asti.
  3. Garnish with orange wheel and mint sprig.

About the Drink


“This cocktail is the only cocktail that has stayed on every menu that we’ve had. We named it after the restaurant. It’s a cocktail I started making at No. 9 as a total joke, because we had gotten a sample of this really awesome peach liqueur. It was a kind of bastardized ingredient, because it’s typically so fake, saccharine, and gross. This one peach liqueur from Combier we really loved, so I wanted to make use of it. One of the tasting notes you always hear about sparkling Moscato is peach, so I wanted to riff off of that. I wanted to do this bitter dessert wine cocktail with peach liqueur and different amaro.

“We were opening the restaurant and we wanted to have a spritz on the menu. We actually wanted to have a whole section of spritzes, because they are so iconic. What we decided to do was to take that cocktail I was making and add some Campari to balance out all the sweetness from the peach liqueur, and then top it off with some soda and Moscato.”

*Individually crafted cocktail brought to Bar Mezzana from previous location.


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