The Sur Spritz Recipe
Ketel One Grapefruit & Rose Vodka, St-Germain, Grapefruit Juice, Prosecco, Fresh Raspberries
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Ingredients
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Cocktail Base
Top & Garnish
Ice & Tools
Method
Prepare & Muddle
- 1
Muddle raspberries
Place 3 fresh raspberries in the cocktail shaker. Gently muddle just until they break down and release juice — avoid over-muddling to prevent excessive seeds and bitterness.
- 2
Add ice to the shaker (enough to fill roughly 2/3 of the shaker).
Shake & Strain
- 3
Pour in 1.5 oz Ketel One Grapefruit & Rose Vodka, 0.5 oz St-Germain, and 1.5 oz fresh grapefruit juice into the shaker with the muddled raspberries and ice.
- 4
Secure the shaker lid and shake vigorously for 10–12 seconds until well-chilled (shake longer if your shaker doesn’t frost).
- 5
Double-strain the contents into a chilled rocks or coupe glass filled with fresh ice (use a fine strainer to catch raspberry seeds and pulp).
Top, Garnish & Finish
- 6
Top gently with 2 oz chilled Prosecco. Pour slowly over the back of a bar spoon if you want a layered effect and to preserve bubbles.
- 7
Float the remaining fresh raspberry on top and express a grapefruit twist over the cocktail (pinch the twist to release oils), then drop the twist in as garnish.
- 8
Serve immediately with a short stirring spoon or straw so the guest can integrate the Prosecco if desired.
