Chandon Garden Spritz Recipe

Chill glass

Place a large wine glass or balloon glass in the freezer for 5–10 minutes or fill briefly with ice water to chill. Discard ice water before building the drink.

If using a cucumber ribbon, use a vegetable peeler to slice 1 long, thin ribbon from a cucumber. Gently twist the ribbon into a spiral and place inside the chilled glass against the bowl so it shows through the glass.

Reserve edible flowers, mint sprig and lemon wheel nearby for final garnish.

Fill the chilled glass about two-thirds full with large ice cubes (about 4–6 cubes). Large cubes melt slower and keep the drink from diluting quickly.

Pour 0.75 oz St-Germain elderflower liqueur over the ice, then add 0.5 oz fresh lemon juice. If you prefer a slightly sweeter spritz, add 0.25 oz simple syrup now. If you want a subtle herbal lift, gently slap a torn basil leaf between your palms to release aroma and add it to the glass.

Slowly pour 6 oz Chandon sparkling wine into the glass at a slight angle to preserve bubbles. Top with 1 oz club soda for a lighter finish and a little effervescence.

Give the cocktail one gentle stir (1–2 slow turns) with a bar spoon to combine ingredients without flattening the bubbles.

Nestle the mint sprig on the rim or gently place it into the drink so it sits atop the ice. Add the lemon wheel to the rim or slide it onto the glass edge.

Place 1–2 edible flowers on top of the ice or float them on the surface for a garden-fresh appearance. Adjust cucumber ribbon position if needed so it’s visible through the glass.

Serve immediately while fizzy. Offer a straw or stirrer if desired.