Spritz Don’t Kill My Vibe

1 drink

Maggie Mae Dale (IG: @magstuhh) / Guest Bartender, Andy's Pizza, Washington D.C.; Photo by Andy's Pizza

    • 1 oz. Aperol
    • 1/4 oz. Campari
    • 1/2 oz. Cocchi Americano
    • 2 oz. Brut Cava (or Brut Sparkling Wine)
    • 3/4 oz. Yuzu Luxe Sour Simple Syrup
    • 1/2 oz. lemon juice
    • 1 oz. club soda
    • 2 dashes saline (see recipe)
For the Yuzu Luxe Sour Simple Syrup:
    • 1 part The Perfect Purée Yuzu Luxe Sour blend, thawed
    • 4 parts simple syrup
Method for the Yuzu Luxe Sour Simple Syrup:
Bring water to a boil. Once boiling, add cane sugar and turn heat to low. Stir 1-2 minutes until sugar and water has dissolved. Turn off heat and add Yuzu Luxe Sour blend. Stir to combine blend and syrup. Turn off heat and let cool.
For the Saline Solution:
    • 50 g. Fleur de Sel (or Maldon) salt
    • 200 g. boiling water
Method for the Saline Solution:
Combine boiling water and salt in a heat proof container. Stir until salt has dissolved. Allow to cool.
Combine all ingredients except cava and club soda in a wine glass. Add ice and stir to chill and dilute. Finish with cava and club soda. Garnish with lemon twist.