I have a weakness for aperitifs that feel festive without requiring you to bring out all the fancy equipment. I really adopted this Spritz with Ratafia de Champagne the day I wanted an alternative to the "classic" spritz: same spirit (light bitterness, freshness, bubbles), but with that rich and vinous side of ratafia, typical of our region.
Ratafia de Champagne is grape juice fortified with brandy: it produces a sweet, fruity liqueur with a wonderfully smooth finish. In a spritz, it serves as the aromatic and sweet base. To prevent it from becoming too "liqueur-like," I balance it with a touch of bitterness (a bitter aperitif), plenty of ice, and very dry bubbles.
My little touch is orange (zest and slice) and a sprig of thyme. The orange bridges the gap between the grapes and the bubbles, and the thyme adds a subtle, very aperitif-like aroma. It's perfect when in season: citrus and fresh herbs instantly create a feeling of freshness.
You can make it by the glass, no big deal, but I'll give you a "clean" method for 4 people: same proportions, same glasses, and above all, controlled dilution thanks to a good amount of ice. The result: a simple cocktail, French at heart, and really easy to make again.
Champagne Ratafia Spritz
4
portions30
minutes40
minutes300
kcal1
hour10
minutesA French-style spritz, bursting with bubbles and fruit. The Ratafia de Champagne brings a grapey roundness, enlivened by orange and a touch of thyme.
Ingredients
24 cl of Ratafia de Champagne (6cl per glass)
12 cl of bitter aperitif such as Aperol (3 cl per glass)
36 cl of chilled brut Champagne (9 cl per glass)
12 cl of very cold sparkling water (3 cl per glass)
2 oranges (1 for the slices, 1 for the zest)
4 small sprigs of fresh thyme
Ice cubes (ideally large)
Instructions
- Chill your glasses (4 large wine glasses) for 5 minutes if possible. A cold spritz is already half the battle.
- Cut 4 half-slices of orange (1 per glass). On the second orange, remove 4 strips of zest (using a vegetable peeler), without including too much of the white pith.
- Fill each glass to the top with ice cubes. The more ice there is, the slower it will dilute.
- Pour 6cl of Ratafia de Champagne into each glass, then 3cl of bitter aperitif.
- Add 9cl of brut Champagne. Pour gently down the side to retain as many bubbles as possible.
- Finish with 3cl of sparkling water per glass.
- Mix only once, very gently, with a long spoon (one turn is enough).
- Add a half-slice of orange, a strip of zest (pinch it over the glass to release the oils), and a small sprig of thyme. Serve immediately.
📊 Nutritional Information
1 glass (approx. 210ml, with ice)
| Nutrient | Value |
|---|---|
| Calories | 183 kcal |
| Proteins | 0.4g |
| Carbohydrates | 15.5g |
| including sugars | 14.1g |
| Lipids | 0.1g |
| including saturated fatty acids | 0g |
| Fibers | 0.7g |
| Sodium | 14mg |
| Vitamins | |
| Vitamin C | 22% AJR |
| Vitamin B1 | 3% AJR |
| Vitamin B9 | 3% AJR |
| Minerals | |
| Potassium | 4% AJR |
| Magnesium | 2% AJR |
| Phosphorus | 2% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
In terms of equipment, a jigger or a small measuring cup helps maintain the right balance. And if you're serving at the table, put the Champagne bottle in an ice bucket: the bubbles hold better, and the cocktail stays precise until the last glass.
💡 Chef's Tips
If your Ratafia is already very sweet, balance it out by choosing a very dry Champagne and very cold sparkling water. And think "large ice cubes": they melt more slowly, so your spritz stays crisp.
🔄 Variations
- Alcohol-free: replace the Ratafia with 6cl of white grape juice, the bitters with 3cl of alcohol-free bitters, and the Champagne with an alcohol-free sparkling wine (same proportions).
- For a drier drink: use 7cl of Champagne and 2cl of sparkling water per glass, and reduce the bitters to 2cl.
