• 1 ounce Amara Arancia
  • 1/2 ounce simple syrup
  • 2 dashes Peychaud’s bitters
  • Ice
  • 1 ounce sparkling wine
  • A splash of club soda
  • A large strip of orange zest


  1. Add 1 oz. Amara Arancia (blood orange liqueur), 1/2 oz. simple syrup, and 2 dashes Peychaud’s bitters to a cocktail shaker. Fill with ice. Shake until well chilled, then strain into a wineglass filled with ice. Top with 1 oz. sparkling wine and a splash of club soda, and gently stir. Using a peeler, remove a large strip of zest from an orange. Twist zest over glass, and drop in.


  • Recipe by Patrick Bransfield from Bloomsday Cafe in Philadelphia.

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