These 4 Perfect Gin Spritzes feature champers and prosecco, and are on the lower end of the alcohol content scale. Best of all they are super easy to make and would definitely make a splash at a party!
This Must Be The Place has some gorgeous spritzes on their menu, but this one caught my eye. The combination of gin and fino sherry is great and the bubbles add just the right amount of fizz.
25ml Tanqueray No. 10
20ml Fino Sherry
20ml Lemon Juice
15ml Sugar Syrup
Top with Prosecco
Build In a wine glass, and garnish with sprig of basil.
(My grateful thanks to Charlie and Luke at This Must Be the Place, Sydney for sharing this recipe with me).
Aaron Gaulke recommended this cocktail when I interviewed him at Bennelong in Sydney. I’m not a big fan of pears but the addition of ginger juice and bubbles tones down the sweetness well. Be careful with this one, it’s way to drinkable!
30ml of Ford’s gin
50ml of cold pressed pear juice
5 ml of pressed ginger juice (I used a good quality ginger cordial)
10ml of sugar syrup
and a healthy dash of Champagne (about 60ml)
Shake gin, juices and sugar syrup in an ice-filled cocktail shaker until chilled. Strain into a champagne flute and top up with Champagne and garnish with a fresh violet.
My friend Trish Brew, former Manager of Melbourne institution Gin Palace, suggested this cocktail when I asked for her for a spritz recommendation. I used my raspberry infused gin, but Trish also recommends it with rhubarb and strawberry infused gin, which I’m going to try when rhubarb in back in season!
45mls Raspberry infused gin
10mls of sugar syrup
30ml Sparkling rose wine (Dry)
Dash of soda
Build in a chilled wine glass and garnish with a lavender sprig and a slice of red grapefruit.
A longer version of the classic Negroni. Made using blood orange soda added to gin and sweet vermouth, has the right amount of bitterness to maintain the balance of flavour required in a Negroni, but making it a longer fizzier version!
Stir gin and vermouth over ice and top up with Capi Sicilian Blood Orange drink. Garnish with a slice of blood orange.