Chefs' Recipes

Tedesca Osteria's Rose and Mary Spritz

Gin, sparkling white, and rosemary shrub. Made for those who like their cocktails on the savoury side.

  • 10 mins preparation
  • 16 mins cooking (plus cooling, steeping)
  • Serves 1
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"Our star behind the bar is Joseph Demoz – this is his twist on a classic Spritz," says Brigitte Hafner of Tedesca Osteria.


  • 45 ml gin
  • 75 ml sparkling white wine
  • ¼ tsp rosewater, or to taste
  • Large ice cubes, to serve
  • Cold soda water, to serve
Rosemary shrub
  • 110 gm caster sugar
  • ½ bunch rosemary, plus extra to serve
  • 125 ml (½ cup) white wine vinegar


  • 1
    To make rosemary shrub, combine sugar and 100ml water in a small saucepan over medium heat. Stir until sugar dissolves (1-2 minutes); set aside to cool completely. Heat a large frying pan over medium-low heat, add rosemary and roast in pan, turning frequently, until fragrant (1 minute). Transfer rosemary to a medium saucepan with sugar syrup and vinegar. Bring to the boil, then reduce heat to medium and simmer for 15 minutes. Set aside to cool before using. Makes 225ml.
  • 2
    To serve, pour gin and 1 tbsp rosemary shrub into your favourite wine glass. Three-quarter fill the glass with ice cubes then top up with sparkling wine followed by soda water and rosewater. Swizzle then garnish with a sprig of rosemary.


Shrub will keep for up to 1 month refrigerated in an airtight container.