This Must Be the Place

Matt Colvin and Tyler Zielinski | New York

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.


Yield: 2

  • 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

  1. 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. 
  2. 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. 
  3. 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).  
  4. To serve, prepare two Collins glasses filled with ice. Pour the batch over each and garnish with a mint sprig.

Tagged: citric acid, hack, spritz