The Bloody Blitz is the new Spritz.
It’s fresh and it’s delightful.
To be consumed with moderation.
But anyway, after 3 glasses you won’t be able to pronounce it anymore…
- 1/2 measure of crème de cassis
- 1 measure of Ambassadeur
- 1 measure de Martini Rosato
- 2 measures of Prosecco
Crème de cassis
- 500g (1 lb) of blackcurrant
- 20 fresh leaves of blackcurrant
- 1l (4 cups) alcohol for fruits
- 1kg (5 cups) of sugar
- 400ml (12/3 cups) of water
One measure for a glass of Bloody Blitz represents 5cl or a shot glass.
Place the bottles in the fridge in advance.
Pour the crème de cassis in the bottom of the glass. Add the Martini and the Ambassadeur and finally the Prosecco. The Prosecco can be replaced by Champagne or Crémant. And of course you can use industrial crème de cassis, but the homemade one is so much better.
Serve chilled with a slice of blood orange.
Homemade crème de cassis
Wash the blackcurrants and the leaves. Place them in a 2 liters (8 cups) jar, cover them up with the alcohol for fruits and allow to macerate for three months. Store away from light in a cool place. Then filter the maceration using a coffee filter.
In a pan, heat 400ml (12/3 cups) of water and add the sugar stirring constantly. Cook until the syrup is transparent. Let cool, stirring from time to time, then mix with the maceration. Dispense into sterilized bottles.