Wine Champagne + Sparkling Wine Prosecco Grapefruit Spritz Be the first to rate & review! We’re bidding farewell to winter and embracing spring in this rosy cocktail, combining the last of winter’s citrus with seasonal raspberries. Tart and bitter notes from the grapefruit juice and Campari are balanced by floral crème de framboise and raspberries. It’s a cocktail worthy of your Easter buffet, and a refreshing change from too-sweet lemonade or mimosas. By Sarah Grueneberg Sarah Grueneberg Sarah Jayne Grueneberg is the chef/partner of Monteverde Restaurant & Pastificio in Chicago, critically acclaimed for inspired Italian cuisine and handmade pasta. The author of Listen to Your Vegetables gained national recognition as a finalist on Bravo’s Top Chef season 9 and with appearances on Iron Chef Gauntlet and Beat Bobby Flay. Food & Wine's Editorial Guidelines Updated on April 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Eva Kolenko Total Time: 5 mins Yield: 5 cups Ingredients 8 ounces grapefruit juice 4 ounces Campari 4 ounces crème de framboise (preferably Briottet) 1 (750-millilitter) bottle dry Prosecco Fresh raspberries and grapefruit peel strips, for garnish (optional) Directions Combine grapefruit juice, Campari, crème de framboise, and Prosecco in a pitcher. Serve over ice and garnished with raspberries and grapefruit peel strips, if desired. Rate it Print