Sirene Spritz

Let me take you on a journey back to 2013 — when people were thrilled about St. Germain elderflower liqueur and were looking for ways to integrate it into menus at all times. But that doesn’t mean St. Germain is gone and I’m personally an advocate of using it only sparingly to give flowers to drinks, like the Sangria Flora from veteran mixologist Lynnette Marrero (also the co-creator of the an all-female bartending contest, The S piss Rack) However, I don’t drink it more often than I did in the past.

This spritz by Los Angeles’ Motherwolf calls for just half a 1 ounce of St. Germain and is particularly good with the bittersweet Sirene Aperitivo. If you’re unfamiliar with Sirene, a red Aperitif(similar in taste to Campari or Cappelletti) is crafted with 23 plants, many of which grow close to Lake Garda and Verona. There are notes of rhubarb, orange ginger, and gentian in every sip, and the drink is made from an ingredient base made up of Garganega and Trebbiano di Soave grapes. The Motherwolf team utilizes prosecco for the classic bubbles of the spritz, but you’re free to play around with other alternatives; Cava can be our top choice for a spritz with a bit less dry taste with sparkling rose adding additional floral notes and almost pink color. We’ve got you covered if you’re looking for the most excellent Prosecco you can keep in the fridge for spontaneous drinking.

Like many spritzes, Sirene Spritz comes together without a shaker or strainer. It’s served in a wine glass, making it easy to mix to use the next time you throw an outdoor party or a dinner gathering. After you’ve created the Sirene Spritz, you may wear summer sippers, and we suggest an ad. Weppelletti Spritz, Campari Spritz, or an old-fashioned Aperol Spritz to your list of drinks to drink. — Oset Babur-Winter

Ingredients

• 1 1/2 ounces Sirene Aperitivo
• 1/2 1 ounce St. Germain elderflower liqueur
• 3 ounces prosecco