Gin Flora Spritz Recipe

Prepare cucumber and mint

Wash cucumber and mint. Using a peeler or mandoline, slice 6 thin cucumber rounds and reserve one long ribbon or wheel for garnish. Pluck 6 mint leaves and set aside one sprig for garnish.

Make simple syrup (if needed)

If you don't have simple syrup ready, combine equal parts sugar and water (e.g., 1/4 cup each) in a small saucepan, heat gently until sugar dissolves, cool to room temperature and measure out 0.5 oz for the cocktail.

Muddle aromatics

In a cocktail shaker or mixing glass, add the 6 thin cucumber slices and 6 mint leaves. Add the simple syrup (0.5 oz) and fresh lime juice (0.5 oz). Gently muddle 6-8 times — press to release oils and cucumber juice but avoid shredding the mint (which can turn bitter).

Add spirits and ice

Add the gin (2 oz) and elderflower liqueur (0.5 oz) to the muddled mixture. Fill the shaker with ice (about 1 cup) and shake briefly for 8–10 seconds to chill and integrate flavors.

Strain and top

Double-strain the shaken mixture into a chilled wine glass or large balloon glass filled with fresh ice to remove small bits of cucumber and mint. Pour the sparkling wine (2 oz) and soda water (1 oz) over the strained cocktail. Stir gently once to combine. If using bitters, add 2 dashes on top.

Garnish

Thread or drape the cucumber ribbon/wheel on the rim and lightly slap the mint sprig between your palms to activate aroma, then place it upright in the drink. Optionally tuck a thin cucumber slice on the inside of the glass so it shows through the liquid.

Serve

Serve immediately while sparkling is lively. Recommend serving one cocktail per recipe. Provide a straw or stirring stick for the guest to fold flavors as they sip.