The classic spritz
The contrast of bitters and sugar balances the ripe fruit and biscuity notes of the Champagne.
Nick Grimshaw prepared this recipe for Angela Hartnett and guest Dolly Alderton on episode 5, season 2 of Dish, the Waitrose podcast. It was served with this Tuscan-inspired fish stew.
Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
- Prepare5 mins
- Total time5 mins
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- 3 dashes Angostura Bitters
- Waitrose Brut NV Champagne, to top up
- 1 lemon twist
Soak a sugar cube in 3 dashes Angostura Bitters and drop into a flute. Top up with Waitrose Brut NV Champagne and garnish with a lemon twist.
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Price per unit£29.98/75cl
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Price per unit35p each