Bergamot Spritz Recipe
Seedlip garden 108 - lychee purée - fresh pressed lime - fever tree elderflower tonic - mint
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Ingredients
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Cocktail
Method
Cocktail
- 1
Prepare glass and mint
Chill a highball or Collins glass by filling it with ice and setting aside. Lightly clap the mint sprig between your hands to release aromatics and set aside for garnish.
- 2
Muddle mint
In a cocktail shaker, place 6 fresh mint leaves. Gently muddle the leaves 3–4 times—just enough to bruise them and release aroma, avoid shredding.
- 3
Combine base ingredients
Add 2 oz Seedlip Garden 108, 1 oz lychee purée, 0.75 oz fresh lime juice, and 0.5 oz bergamot syrup to the shaker with the muddled mint. Fill the shaker with ice (about 1 cup).
- 4
Shake
Firmly shake the mixture for 10–12 seconds until well chilled and the outside of the shaker is frosty.
- 5
- 6
Strain and top
Double-strain the shaken mixture into the prepared glass over fresh ice to remove mint bits. Top with 3 oz Fever-Tree Elderflower Tonic, pouring gently to preserve carbonation.
- 7
Garnish and finish
Give the drink a gentle stir (1–2 turns) to integrate the tonic. Garnish with a sprig of mint tucked near the rim and a thin lime wheel on the glass. If using, express a strip of bergamot or other citrus zest over the drink and drop it in or rub the rim for extra aroma.
- 8
Serve
Serve immediately with a straw or cocktail spoon. Encourage the drinker to smell the mint before sipping to appreciate the aromatics.
