Spritz Aux Agrumes Avec Gin Recipe
gin tanqueray flor de sevilla, prosecco mionetto, slush bellini prosecco, liqueur de sureau st. germain, crème de cassis, citron, soda, menthe, bleuets
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Ingredients
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Cocktail base
Citrus & fizz
Garnish & aromatics
Method
Cocktail base
Measure and combine
In a chilled wine glass or large stemmed glass, add the Tanqueray Flor de Sevilla gin, St‑Germain elderflower liqueur and crème de cassis.
Add the bellini-style prosecco slush (about 1 oz). If you don't have a prepared slush, substitute 1 oz peach purée and 1/2 oz chilled prosecco, stirred until slightly frothy.
Citrus & fizz
Add the fresh lemon juice and gently stir once to combine the liqueurs and citrus.
Pour the chilled prosecco (4 oz) slowly into the glass to preserve effervescence. Give a very gentle stir (1–2 rotations) to integrate without flattening the bubbles.
Top with soda water (about 2 oz) to taste for additional lift. Adjust soda amount if you prefer a drier or lighter spritz.
Garnish & finish
Add ice cubes to fill the glass comfortably (approx. 5 oz by weight) so the drink stays cold without diluting too quickly.
Lightly clap one mint sprig between your palms to release aroma, then tuck both sprigs into the drink alongside a thin lemon wheel on the rim.
Scatter the fresh blueberries into the glass so they sink and provide color contrast. For a layered visual, spoon the blueberries in after adding the ice but before topping with soda.
Serve with a short stirring spoon and a straw if desired. Suggestion: for a sweeter accent, drizzle remaining 1/4 oz crème de cassis over the top just before serving so it cascades as a color accent.