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Singapore Spritz recipe
The Singapore Spritz is three parts Alfredo Soria Vermouth di Torino Rosso, two parts Prosecco and one part soda water, poured over clear ice in a stemmed wine glass and finished with a small sprig of rosemary. The house pour is 90 ml vermouth, 60 ml Prosecco and 30 ml soda. It is vermouth-forward by design: the wine leads, the bubbles lift it, the soda keeps it long and cold. Two minutes, no tools beyond a jigger.
- 2 minutes
- 1 glass
- ~12% ABV
Ingredients (one glass)
- 90 ml Alfredo Soria Vermouth di Torino Rosso, chilled
- 60 ml Prosecco (Brut or Extra Brut), well chilled
- 30 ml soda water, chilled
- Clear ice — one large cube or three or four large cubes
- A small sprig of fresh rosemary
Method
- Chill the glass. Fill a stemmed wine glass with ice, swirl, and tip the ice out; add fresh clear ice.
- Pour the vermouth. Measure 90 ml Alfredo Soria Vermouth di Torino Rosso over the ice.
- Add the Prosecco and soda. Pour 60 ml Prosecco slowly down the side of the glass, then 30 ml soda, and lift once from the bottom with a bar spoon.
- Garnish. Clap a small rosemary sprig between your palms to release its oils and rest it against the ice.
Why these proportions?
Three-two-one keeps the vermouth in charge. Alfredo Soria is about 75% wine — Piemonte Cortese and Moscato d'Asti — and only 16% alcohol, so it can carry half the glass without turning the drink heavy; a liqueur-based spritz cannot. The Prosecco adds lift and the soda adds length, so the finished drink lands around 12% ABV, a little under a glass of wine. The ice matters because a Vermouth di Torino is a wine: it wants to be served cold, around 6–8 °C, and clear ice melts slowly enough to keep it there without watering it down.
Which sparkling wine should I use?
A dry Prosecco. The vermouth brings its own sweetness from the Moscato grapes, so a Brut or Extra Brut keeps the finish clean. A Piedmont sparkling such as Alta Langa keeps the drink entirely Piedmontese. Avoid anything labelled Extra Dry (confusingly, sweeter than Brut) or Dolce.
Can I make a batch for a party?
Yes. For ten glasses, chill a 900 ml measure of Alfredo Soria Vermouth di Torino Rosso, a 750 ml bottle of Prosecco and 300 ml of soda separately; pour the vermouth over ice in each glass first, then top with Prosecco and soda to order so the bubbles stay lively. Do not pre-mix in a jug. For larger gatherings, the Spritz Cottage pours it for you.
Frequently asked questions
- Can I make a Singapore Spritz with another vermouth?
- You can make a vermouth spritz with any red Vermouth di Torino. A Singapore Spritz is the one made with Alfredo Soria; its wine-led 1934 recipe is what lets the vermouth take half the glass without heaviness.
- Why is there more vermouth than Prosecco?
- Because the vermouth is the point. At three parts to two, you taste the Cortese freshness, the Moscato lift and the wormwood finish; at the usual two-to-three the Prosecco takes over and the drink turns pale.
- Should the vermouth be refrigerated?
- Yes, before and after opening. Vermouth is a fortified wine; it oxidises once open, so keep the bottle in the fridge and finish it within about a month.
- What can I serve with a Singapore Spritz?
- Aperitivo food: green olives, salted almonds, grissini, aged cheese, cured meats. The bitterness in the vermouth cuts through salt and fat.