Golden Peak Spritz Recipe

Prepare honey syrup

Combine 0.5 cups local honey and 0.5 cups hot water in a heatproof container. Stir until honey is fully dissolved. Cool to room temperature, transfer to a sealed jar and refrigerate. Keeps up to 2 weeks.

Fill a cocktail shaker with ice.

Add 2 oz gin, 1 oz Aperol, 0.5 oz fresh lemon juice, and 0.5 oz honey syrup to the shaker.

Shake vigorously for 10–12 seconds until the outside of the shaker is frosty and well-chilled.

Double-strain the mixture into a chilled large wine glass or coupe filled with fresh ice (or one large ice sphere). Double-straining removes small ice shards and any lemon pulp.

Top the strained cocktail with 3 oz prosecco and 1 oz club soda. Pour gently over the back of a bar spoon to preserve carbonation if desired.

Add 2 dashes of Angostura bitters on top; they will create a warm aromatic note that sits on the surface and adds complexity.

Lightly bruise the rosemary between your palms to release oils and place the sprig upright in the glass, leaning it against the lemon wheel.

Float a thin lemon wheel on the surface. If using, carefully sprinkle a very small pinch (about 0.1 tsp) of edible gold flake over the top for a shimmering 'golden peak' effect.

Serve immediately with a short straw or stirring pick. Encourage the guest to gently stir once to integrate the bitters and bubbles, then enjoy.