Avantea Spritz Recipe

Make honey syrup

Combine equal parts honey and warm water (e.g., 1/4 cup honey + 1/4 cup water) and stir until fully combined. Cool to room temperature before using. (Makes extra; store refrigerated.)

Brew black tea

Brew a strong black tea (assam or earl grey) using about 1 teabag or 1 tsp loose leaf per 6 oz, steep 4 minutes, then cool. Measure 1 oz of the cooled tea for the cocktail.

If using fresh blueberries (not purée): place 0.75 oz by volume (about 8–10 small blueberries) into a cocktail shaker. Muddle firmly until broken down into a jammy texture. If using blueberry purée, add the purée directly to the shaker.

Add to the shaker: 2 oz Ketel One vodka, 1 oz Leopold's Aperitivo, 0.5 oz fresh lemon juice, 0.5 oz honey syrup, and 1 oz cooled strong black tea.

Fill the shaker with ice (enough to chill well). Shake vigorously for 10–12 seconds until the outside of the shaker feels cold.

Double-strain the mixture into a chilled Collins or large wine glass filled halfway with fresh ice to remove blueberry solids. Use a fine mesh strainer if you muddled berries.

Top with 2 oz chilled sparkling wine for a richer spritz or 2 oz club soda for a lighter, more refreshing finish. Gently stir once with a bar spoon to combine without losing too much effervescence.

Thread 4–6 fresh blueberries onto a small pick or simply drop them into the drink. Add a lemon wheel on the rim or floated on top as garnish.

Serve immediately with a straw. Optionally, express a lemon peel over the top before dropping it in for extra aromatics.