South Sound Spritz Recipe

Make honey syrup

Combine 1 tablespoon honey and 1 tablespoon hot water in a small container and stir until fully dissolved. Let cool to room temperature. This yields a syrup measured by tablespoons for use in the cocktail.

Chill the sparkling wine and soda. Prepare ice and gently slap the mint between your hands to release aroma; set aside for garnish.

Fill a cocktail shaker halfway with ice.

Add 2 oz gin, 0.75 oz elderflower liqueur, 0.5 oz fresh lemon juice, 0.5 oz cooled honey syrup, and 0.25 oz aperitif or dry vermouth (if using) into the shaker.

Secure the lid and shake vigorously for 10–12 seconds until the shaker is well-chilled and slightly frosted.

Fine-strain the mixture into a chilled large wine glass or an old-fashioned glass filled halfway with fresh ice (about 3–4 large cubes).

Top the poured base with 2 oz chilled sparkling wine and 1 oz soda water. Pour gently to preserve bubbles and keep the spritz light and effervescent.

Garnish with a lemon twist or thin round slice placed on the rim and a slapped mint sprig tucked into the glass. Optionally express the oils from the lemon twist over the drink before dropping it in.

Serve immediately with a small cocktail spoon or stirrer so the guest can adjust dilution if desired.