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Spritz Don’t Kill My Vibe1 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. | |
| Method: | |
| 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. | |