Veso Solstice Recipe

Make honey syrup (if not ready)

Combine equal parts honey and hot water (e.g., 1/4 cup honey + 1/4 cup hot water) in a small jar. Stir or shake until fully combined and let cool to room temperature before using.

Chill a coupe or martini glass in the freezer for 5–10 minutes, or fill it with ice water while you prepare the cocktail.

Add 2 tbs chilled vodka, 1 tbs elderflower liqueur, and 1/2 tbs yellow Chartreuse or Aperol into a cocktail shaker.

Add 0.75 oz fresh lemon juice and 0.5 oz fresh orange juice to the shaker.

Add 0.5 tbs honey syrup to the shaker to balance citrus and florals.

Fill the shaker halfway with cubed ice (about 1/2–3/4 cup). Secure the shaker lid and shake vigorously for 10–12 seconds until the outside of the shaker is frosty and well-chilled.

Discard ice or water from the chilled glass if you used ice water. Double-strain the contents of the shaker into the chilled coupe using a fine-mesh strainer over a julep or Hawthorne strainer to remove small ice shards and any pulp.

Carefully top the shaken mixture with 2 oz chilled sparkling wine, pouring gently down the side of the glass to preserve effervescence.

Add 1 tsp club soda or sparkling water if you want a slightly lighter mouthfeel and more persistent bubbles; this step is optional.

Express an orange twist over the surface of the drink by holding the twist skin-side down and giving it a firm squeeze to release oils, then run the twist around the rim and lay it on the drink as a garnish.

If desired, float one edible flower or a small sprig of micro-mint on top for a solstice-inspired visual accent.

Serve immediately while sparkling and aromatic. The Veso Solstice is best consumed within minutes of topping with sparkling wine to retain effervescence.

Optional variations: swap vodka for silver tequila for a brighter vegetal note; increase elderflower to 1.5 tbs for more floral character; use a sweeter sparkling wine and reduce honey syrup by half if needed.