Spiffed-Up Orange-Rosé Spritzer

The hotter months in the South call for a refreshing drink that's light and fizzy. Enter the wine spritzer, one of our favorite summertime cocktails. Whether you make yours with white, red, or rose wine, plain sparkling water or flavored, a spritzer is a refreshing way to imbibe (without the risk of overdoing it) as temperatures climb. It's also an affordable option if you are looking for an easy mixed drink for a crowd. Plus, there are lots of ways to jazz up this easy cocktail. Instead of the usual glass of white wine topped with seltzer, Ivy Odom, Test Kitchen Professional and host of Hey Y'all, likes to mix things up. "My absolute favorite spritzer is a tinto de Verano. It's chilled red wine mixed with sparkling water with a squeeze of lemon. You could also substitute Sprite for sparkling water," she says. Her other favorite spritzer, which we call the Spiffed-Up Orange-Rosé Spritzer, doesn't even contain much wine. It is made with a can of spiked seltzer like Bon & Viv brand. If you're new to spiked seltzers, they are starting to take over the beer aisle at most supermarkets, and you'll find a wide range of flavors at most stores. Ivy recommends using Bon & Viv Clementine Hibiscus Spiked Seltzer, which she combines with a splash of fresh orange juice and a splash of sparkling rose, for a light and fruity drink that's a gorgeous shade of coral. Try this version, then experiment with your favorite flavors this summer to make your own custom cocktail.

Spiffed-Up Spritzer
Photo: Johnny Autry; Prop and Food Styling: Charlotte L. Autry
Total Time:
5 mins
2 drinks


  • Ice (optional)

  • 1 12 oz. can Bon & Viv Clementine Hibiscus Spiked Seltzer

  • Fresh orange juice

  • Sparkling rosé

  • Orange slices, for garnish


  1. Fill two highball or wine glasses with ice, if desired. Divide the spiked seltzer equally between the ice-filled glasses. Top off each drink with a splash of fresh orange juice and sparkling rose. Garnish each glass with an orange slice and serve immediately.

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