“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.
Sacred Sunday
Luke Danner, Smoky Park Supper Club | Asheville, NC
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Ingredients
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.
Directions
- Combine all ingredients, except soda water and sorbet, in a mixing tin and shake with ice.
- Strain into a rocks glass over ice.
- 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.