Late night wine drinking usually results in early morning migraines. As a public service to the hungover, every week we track down the best bartenders in America and ask them to share their favorite hair-of-the-dog remedies. This week we’ve got an alternative to sangria that even those averse to wine in the a.m. could enjoy.

THE SPECIALIST: Mixology consultant Jonathan Pogash, creator of The Cocktail Guru and editor of the latest Mr. Boston Official Bartender’s Guide


ITS ORIGINS: A spritz is a wine cocktail that traditionally contains Prosecco (white sparkling wine), a bitter liqueur such as Aperol, soda water and an orange wedge. The light drink originated in northeast Italy in the 1800s, where visitors, unaccustomed to the high alcohol content of the region’s wines, requested their glasses be watered down. Today a spritz is often served pre-meal as an apéritif to get your stomach juices flowing.

ITS HEALING POWERS: Mixology consultant Jonathan Pogash says most people don’t think of using wine in cocktails other than in sugary sangria (wine, fruit, sweetener and brandy). “But red wine adds another dimension to classic cocktails,” he says. “It’s a gentle, palatable, familiar ingredient. And a good crossover if you’re only a wine drinker and you’re afraid to move into the cocktail world.” Plus, when you use wine as the base of your cocktail, it will naturally be lower in alcohol than a spirit-based cocktail, making it easier to handle in the morning.

Pogash makes a variation on the simple spritz using Pinot noir, Prosecco, walnut liqueur and walnut bitters. “This combination of ingredients brings out the cinnamon, nutmeg and vanilla spice in the Pinot noir,” he says. “And the bitters add a bit of tang and brightness to the drink.” His Noir Spritz can be made in large quantities and could even be served warm in the winter. “Make this one in a pitcher the night before, stick it in the fridge and it’s ready to go in the morning.”

CLEAR YOUR BRUNCH SCHEDULE: “This isn’t one of those drinks where you drink one and you’re full,” Pogash says. “You could drink two of these…or maybe more…”


Combine wine, Nocino and bitters in a mixing glass with ice. Stir. Strain into a coupe glass. Top with Prosecco and garnish with an orange peel.

Alyson Sheppard is the resident hangover specialist at Follow her on Twitter: @amshep