Sacred Sunday

Luke Danner, Smoky Park Supper Club | Asheville, NC

“I feel like some spritzes can be a bit too mild, and I often think of them as breakfast drinks, so I wanted something that would wake you up,” says Luke Danner of his summery spritz. For him, the French spritz embodies simplicity—the sorbet on top is a modest garnish, but still adds flavor and body to this crisp cocktail without becoming too sweet. Used in lieu of simple syrup, the St-Germain provides added complexity.


Serving: 1

  • 1/4 ounce St-Germain
  • 1 ounce Ketel One Botanicals Grapefruit & Rose
  • 1/2 ounce ginger juice , (see Editor’s Note)
  • 1/4 ounce lemon juice
  • 1/2 ounce almond honey, or single-origin honey
  • 2 ounces soda water
  • 1 tablespoon ginger sorbet , or any bright, citrusy sorbet

Garnish: A scoop of ginger sorbet.

  1. Combine all ingredients, except soda water and sorbet, in a mixing tin and shake with ice.
  2. Strain into a rocks glass over ice.
  3. Top with soda water and a scoop of ginger sorbet.
Editor's Note

Fresh Ginger Juice
Juice a 3-inch knob of ginger in an electric juicer, then refrigerate until cold to let all the starches sink to the bottom. Pour off the top portion and discard the rest.

Tagged: spritz french