Spring Spritz


Spring Spritz

recipe by
Larissa peatfield // THREE75 BAR + KITCHEN

One thing I have noticed since moving from interstate is that the Barossa, and South Australia as a whole, has very distinct seasons each with their own unique array of produce. 

Spring air is filled with the buzz of rejuvenation after winter. Our vines re-grow their leaves, our fruit trees blossom and our gardens fill with bursts of colour.

The season is abundant with fresh fruits & florals that is perfectly suited to a refreshing spritz. Flavour combinations for this style of cocktail are endless but this is one of my favourite variations.

> The Spring Spritz - Refreshing with fresh fruit & floral flavours


  • 45ml David Franz ‘Scumpy’ Cider
  • 20ml Lavender sugar syrup (Simmer until dissolved equal parts water & sugar with 4 -6 sprigs dried lavender)
  • 30ml Fresh press Strawberry Juice (If you don’t own a juicer, you can us a blender or buy cold press)
  • 15ml Lime & 15ml Ruby Grapefruit (freshly squeezed citrus is best)
  • Top with a splash of Soda Water


  1. Build all ingredients in your glass and add ice as desired. 
  2. Garnish with a twist of Grapefruit peel and a lavender sprig

Larissa Peatfield

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