Tyler Zielinski and Matt Colvin share a simple technique to turn just about any drink into a spritz without soda water, prosecco, fermentation or force-carbonation. By adding both citric acid powder and baking soda to the mix, the result is a spritz with well-integrated bubbles similar to a moderately fizzy pét-nat, rather than a cocktail whose separate elements, alcohol and a carbonated topper, are clearly discernible. Effectively, it’s that ubiquitous volcano science fair project translated into a less explosive—but no less impressive—refreshment.
This Must Be the Place
Matt Colvin and Tyler Zielinski | New York
- 1 1/2 cups brewed green tea
- 2 ounces St. Germain
- 1 ounce peach liqueur, preferably Mathilde
- 1/2 ounce honey syrup (3:2)
- 1 1/2 ounces lemon juice
- Zest of half a lemon
- 8 mint leaves
- 5 grams citric acid powder
- 5 grams baking soda
Garnish: mint sprig
- Brew a batch of green tea with 2 bags per cup and steep according to the directions on the bag (typically 3-4 minutes), let cool.
- To a large container, add the liqueurs, honey syrup, lemon juice, citric acid, mint and lemon zest. Stir to integrate and let sit for 20 minutes at room temperature.
- Fine strain the ingredients into a 500mL bottle. Add the baking soda and quickly close the swing top. Store in the refrigerator for up to 3 to 4 days (serve immediately for best results).
- To serve, prepare two Collins glasses filled with ice. Pour the batch over each and garnish with a mint sprig.