Counter-spritz Recipe

Cocktail

1. 1

   Prepare honey syrup

   Make honey syrup in advance by mixing equal parts honey and hot water until fully combined. Cool to room temperature before using.

2. 2

   Muddle ginger

   In a cocktail shaker, add the thinly sliced fresh ginger and the honey syrup (0.5 oz). Gently muddle 6 g (about 4–6 thin slices) of ginger to release aromatic oils and spicy flavor for about 10–15 seconds. Do not pulverize — just press to bruise the slices.

3. 3

   Add juices and aperitivo

   Add 1 oz fresh grapefruit juice, 0.5 oz fresh lemon juice, and 2 oz Italian rosso to the shaker with the muddled ginger and honey syrup.

4. 4

   Shake with ice

   Fill the shaker with ice (about 4–6 large cubes) and shake vigorously for 10–12 seconds until the outside of the shaker is cold.

5. 5

   Strain into glass

   Fill a rocks or wine glass with fresh large ice cubes. Double-strain the shaken mixture over the ice through a fine mesh strainer (to remove ginger bits) into the prepared glass.

6. 6

   Top with tonic

   Gently top the glass with 3 oz chilled tonic water. Pour slowly over the back of a spoon or down the side of the glass to preserve effervescence and create a layered look.

7. 7

   Garnish and finish

   Express a grapefruit peel over the drink to release essential oils, rim the glass lightly with the peel, then drop a grapefruit wheel and a lemon wheel or twist into or onto the glass as garnish. Optionally give the drink a gentle stir (1–2 turns) to integrate flavors without losing carbonation.