The spritz is synonymous with the long, balmy days of summer—but the short, frigid afternoons of winter call for refreshment, too.

Bridging that seasonal gap is The Franklin Cafe’s Winter Spritz. This cocktail from the longtime South End haunt has a typical spritz appearance and is finished by a float of sparkling wine, but features deeper, darker flavors that stand up to Boston’s winter chill.

Where many spritzes rely on white wine as a base, the Winter Spritz springs for Amontillado sherry. It gains complexity from herbaceous Becherovka, and gets sweetness and spice from simple syrup steeped with bay leaves.

It’s just a bit sweet and as refreshing as any spritz should be, and darkened by sherry’s savory richness. If you’re looking for a drink to tide you over until Aperol Spritz season returns, this is it.

Winter Spritz
2-3 ounces brut cava
1½ ounces Savory & James Amontillado
1 ounce bay leaf simple syrup*
½ ounce Becherovka

Add all ingredients except cava to a stemmed wineglass. Fill wineglass with ice. Top with cava.

*Bay Leaf Simple Syrup (yields about 5 cups)
2 cups granulated sugar
2 cups water
25 bay leaves

Add all ingredients to a saucepan over medium heat, stirring until sugar dissolves. Remove from heat once the edge of the mixture begins to simmer. Allow mixture to cool, then strain into a sealed container and refrigerate. Keeps about two weeks, refrigerated.