Santorini Recipe

Chill and prepare

Chill the white wine and sparkling water well in advance (at least 2 hours). Thinly slice the orange and cut 2 lemon wheels. Strip a few thyme leaves from 2 sprigs for infusion; reserve remaining sprigs for garnish.

Warm honey to loosen

Place the honey in a small microwave-safe dish or small saucepan with 1 tablespoon warm water. Warm gently (10–15 seconds in microwave or over very low heat) and stir until the honey is fluid and pourable. This helps it incorporate evenly into the wine.

Combine juices and honey

In a large pitcher, combine the fresh lemon juice, fresh orange juice and the warmed honey. Stir thoroughly until the honey is fully dissolved into the citrus mixture.

Add wine and optional vermouth

Pour the chilled dry white wine into the pitcher with the citrus-honey mixture. Add the optional 2 tsp dry vermouth if using and the grated lemon zest. Stir gently to combine.

Infuse with thyme

Bruise the thyme leaves lightly between your fingers to release oils, then add them to the pitcher. Let the mixture rest in the refrigerator for 10–15 minutes to allow a soft herbal note to infuse. Do not steep longer than 30 minutes to avoid bitterness.

Finish with sparkling water

Just before serving, add the chilled sparkling water to the pitcher and stir gently to preserve bubbles.

Ice and garnish

Fill wine glasses or tumblers with ice cubes (about 1/3 full). Pour the Santorini mixture over the ice. Garnish each glass with an orange slice, a lemon wheel, and a small sprig of thyme.

Taste and adjust: if you prefer it sweeter, stir in up to 1 additional teaspoon honey per cup served. If you prefer brighter acidity, add a small splash more lemon juice (1/2 tsp increments).

Serve immediately while sparkling and cold.