A wintry spritz variation from Natasha David of NYC’s Nitecap A mix of earthy, nutty sherries with tart, fruity notes from the fortified wine with quinine Byrrh and cranberry shrub topped with tasty sparkling wine. Very refreshing, yet also warming .75 oz Byrrh (grape mistelle based fortified wine with quinine) .75 Amontillado Sherry .75 oz Cranberry Shrub (2 parts each water, granulated sugar, apple cider vinegar to 1 part cranberries; stir until sugar is dissolved, simmer 10 minutes once near boil, strain out cranberries for other use) .5 oz Ancho chile-infused Moscatel Sherry (chop dried Ancho in half, remove seeds, infuse sherry for 2 hours before straining out chile) .5 oz Fresh Lemon Juice Shake with ice, strain into glass with crushed ice. Top with 1.5 oz sparkling wine (I’m a big fan of Cremant from France, but Cava or Prosecco also work well)