Fruit liqueurs are the obvious choice for warm-weather cocktailing, but let’s not overlook the sensory potential of flower-based liqueurs. Giffard Wild Elderflower, whose flavor comes from the maceration of actual wild elderflowers, “is very summery to me, with all its floral, tropical and citrus characteristics,” says Chantal Tseng. A creative, and truly international, tweak on the traditional spritz, Tseng’s Spritzus Narcissus begins with Giffard Wild Elderflower, to which she adds a touch of retsina, the ancient Greek wine enhanced with pine resin, and dry sparkling wine from Greece. The cocktail’s name, of course, is a nod to a third Greek entity, the mythological hunter who’d likely gaze upon his namesake spritz the same way he ogled his own reflection.
Spritzus Narcissus
Chantal Tseng, Reading Room | Washington, D.C
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Ingredients
Serving: 1
- 1 ounce Giffard Wild Elderflower
- ¼ ounce Garalis retsina (or other craft retsina)
- 1 dash absinthe
- ¼ ounce lemon juice
- 1 ½ ounces Perrier
- 3 ounces Domaine Karanika Amyntaion Brut (or other Champagne-method dry sparkling wine)
Garnish: long grapefuit peel, spiraled into a flower
Directions
- Combine all ingredients except Perrier and sparkling wine in a chilled wine glass, then add ice.
- Top wine glass with Perrier and sparkling wine.
- Garnish with grapefruit peel.