Drinks Cocktails Wine cocktails Blackberry Red Wine Spritz 4.7 (3) 2 Reviews Red wine lovers, this fruity and herbaceous spritz is the one for you. By Laura Sanfilippo Laura Sanfilippo Laura Sanfilippo co-owns Lo & Behold Bar and Kitchen in Healdsburg, CA. SanFilippo and Tara Heffernon opened the beloved cocktail bar in 2022 and it quickly became a go-to spot for craft cocktails and stellar food for those visiting wine country. Food & Wine's Editorial Guidelines and Tara Heffernon Tara Heffernon Tara Heffernon co-owns Lo & Behold Bar and Kitchen in Healdsburg, CA. Heffernon and Laura Sanfilippo opened the beloved cocktail bar in 2022 and it quickly became a go-to spot for craft cocktails and stellar food for those visiting wine country. Food & Wine's Editorial Guidelines Published on July 8, 2024 Tested by Marianne Williams Tested by Marianne Williams Marianne Williams has been a test kitchen professional for Dotdash Meredith since 2016. Her recipes have been featured in many publications, including Food & Wine, Real Simple, Southern Living, Health, Rachael Ray and other print and digital brands. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless Total Time: 15 mins Servings: 1 drink Jump to recipe This purple-hued spritz by Laura Sanfilippo and Tara Heffernon of Lo & Behold in Healdsburg, California, gets its zingy freshness from shiso leaves. The mint-family herb is muddled with juicy blackberries to make a syrup that’s combined with red wine. Sanfilippo and Heffernon pair the black cherry, blackberry, and spiced notes of a Côtes du Rhône red blend with the other ingredients in this cocktail, doubling down on dark fruit and a subtle herbaceousness. A splash of red wine vinegar adds a slight tang, while seltzer lends a bubbly finish. If you like, you can use red verjus instead of red wine vinegar for a cocktail with a fruitier flavor. Frequently Asked Questions What is shiso? Shiso, also called perilla or Japanese basil, is an herb with soft heart-shaped leaves and a citrusy flavor. It is in the same botanical family as mint. It’s used frequently in Japanese cooking but also brings fresh flavor to savory dishes, as well as drinks and desserts. Can I batch this cocktail for a party? If serving this cocktail for a party, mix together all of the ingredients minus the seltzer in a pitcher, then pour it into wine glasses and top with seltzer and garnishes before serving. Notes from the Food & Wine Test Kitchen Try drizzling leftover shiso syrup over ice cream or use it to flavor plain seltzer. The blackberry-shiso syrup can be stored in an airtight container in the refrigerator for up to 2 weeks. Cook Mode (Keep screen awake) Ingredients Blackberry-Shiso Syrup 2 cups blackberries 3/4 cup granulated sugar 12 shiso leaves Blackberry Red Wine Spritz 2 shiso leaves 2 ounces red wine (such as Côtes du Rhône) 1 ounce sweet vermouth (such as Carpano Bianco) 3/4 ounce fresh lemon juice 1/4 teaspoon red wine vinegar 2 ounces club soda Directions Make the blackberry-shiso syrup: Place blackberries and sugar in a large bowl; stir and slightly mash until berries are broken down and release their liquid, 2 to 3 minutes. Add shiso leaves, and lightly muddle until sugar is dissolved, 2 to 3 minutes. (Be careful not to muddle too much, or the leaves will turn bitter.) Let blackberry and shiso mixture stand, stirring occasionally, for 30 minutes. Pour mixture through a fine wire-mesh strainer into a medium bowl or measuring cup; discard solids. Cover and refrigerate syrup until ready to use. Make the spritz: Slap shiso leaves between the palms of your hands to release their flavor; place leaves in bottom of a stemless wineglass, and fill with ice. Add wine, vermouth, lemon juice, red wine vinegar, and 1 tablespoon blackberry-shiso syrup; top with seltzer, and stir. Garnish with fresh blackberries and a shiso leaf. Rate It Print