cocktail
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.
Ingredients
- 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
Method
- Build all ingredients in your glass and add ice as desired.
- Garnish with a twist of Grapefruit peel and a lavender sprig
