Señorita Spritz

Lynnette Marrero, Llama Inn | Brooklyn

Senorita Spritz

Somewhere between tiki and canonical classic sits the Señorita Spritz, a genre-bending cocktail crafted from ingredients whose origins span the globe. Despite the bold base of fino sherry and gin, Lynnette Marrero’s take on the brunch cocktail remains light in flavor through the addition of St-Germain, strawberry shrub and a syrup made from muña, a mintlike Peruvian herb (dried peppermint tea can be substituted). Though it defies easy categorization, the result is fruity, fizzy and food-friendly.

This recipe is published in partnership with St-Germain.


Serving: 1

  • 1/4 ounce muña syrup (see Editor's Note)
  • 1/4 ounce strawberry shrub (see Editor's Note)
  • 1 ounce fino sherry
  • 3/4 ounce London dry gin
  • 3/4 ounce St-Germain
  • 2 ounces Cava
  • Splash of sparkling water, preferably Perrier

Garnish: Strawberry and mint

  1. Stir all of the ingredients except the Perrier in a rocks glass over ice.
  2. Top with the Perrier.
  3. Garnish with the strawberry and mint.
Editor's Note

muña Syrup:
Place 2 tablespoons dried muña in a quart container. Add hot water and steep for 10 minutes. Strain, and then add 2 cups sugar. Stir until the sugar has dissolved. Will keep for one week.

Strawberry Shrub:
In a saucepan, combine 2 cups chopped strawberries, 1 cup red wine vinegar, 2 cups sugar, and 1 cup water. Bring to a simmer, stirring to dissolve the sugar, and cook for 20 minutes. Let cool. Strain out the strawberries (save them for later use, if desired). Will keep for one week.

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The Punch A-Z


(n.) Wooden barrels, or casks, have been used for millennia to transport liquids throughout Asia and Europe, falling out of favor only relatively recently with the advent of modern packing materials. But casks continue to play an integral role in the aging of wine, beer and brown spirits such as whiskeys and cognacs, as time […]

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