CUCUMBER
Ingredients
- 1 cucumber
- 4 ice cubes
- 100 ml white wine
- 100 ml sparkling water
- 1 sprig fresh mint
Directions
- Use a peeler to make a long cucumber ‘ribbon’ to line a wine glass.
- Add ice to the glass, then equal parts white wine and sparkling water.
- Garnish with fresh mint.
APRICOT
Ingredients
- 1½ oz Aperol
- 2 oz apricot nectar, chilled
- ½ oz fresh lemon juice
- 2 oz prosecco, chilled
- 1 oz soda water, chilled
- cinnamon stick
Directions
- Fill a wine glass three quarters full with ice.
- Pour the Aperol, apricot nectar, lemon juice, and prosecco over the ice.
- Top with the soda water. Gently stir to combine.
- Garnish with cinnamon stick.
ORANGE/BLUEBERRY
Ingredients
- 1½ ozs Cointreau (or another orange liqueur)
- ½ oz freshly squeezed lemon juice
- 7-8 blueberries, for muddling, plus more for garnish
- 2 ozs soda water
- 2 ozs sparkling wine (such as prosecco, cava, or champagne)
- 1 lemon slice, for garnish
Directions
- In a cocktail shaker, combine orange liqueur, lemon juice, and blueberries, and muddle the ingredients.
- Strain into a stemmed glass over ice, and top with soda water and sparkling wine.
- Gently give the cocktail a stir to combine the ingredients and garnish with a lemon wheel and blueberries.
LAVENDER/LEMON
Ingredients
FOR THE SIMPLE SYRUP
- 1 cup sugar
- 1 cup water
- 1 tsp dried culinary lavender
- 5 pink peppercorns
FOR THE COCKTAIL
- 4 ozs Empress 1908 Gin
- 2 ozs simple syrup
- 2 oz freshly squeezed lemon juice
- sparkling water
Directions
- Put the sugar, water, lavender and peppercorns in a small pan and heat just until the sugar is dissolved. Remove from heat and let the flavours infuse for 10 minutes, then strain and refrigerate until ready to use.
- To make the cocktail, fill a shaker and four glasses with crushed ice. Add the gin, simple syrup, and lemon juice to the shaker and shake for 10 seconds. Strain the mixture evenly into the prepared glasses and top with sparkling water. Garnish with lemon slices and a sprig of fresh lavender.
RASPBERRY/LIME
Ingredients
- ¼ cup sugar
- ¼ cup water
- 1 cup fresh raspberries
- Juice of half a lime
- 2 cups sparkling water, chilled
- lime, for garnish
- blueberries, for garnish
Directions
- In a saucepan, stir together the sugar and water. Bring the sugar mixture to a boil. Cover, reduce the heat to medium, and let the mixture simmer until the sugar has dissolved. Set aside to cool.
- Using a blender, puree the raspberries then pour the puree into a pitcher.
- Add ¼ cup of the cooled simple syrup and the fresh lime juice. Stir and taste. Add more simple syrup if desired.
- Slowly pour in the chilled sparkling water and stir to combine.
- To serve, pour the spritzer over ice and garnish with one lime wedge and a few blueberries.
