At the cellar bar of Sydney restaurant Bouche on Bridge, they’re banging out some interesting wine cocktails as well as this Spritz — here, florals take a starring role, with the gin and just a hint of Suze providing an earthy anchor to the mix.
Cucumber & Snowpea Spritz
- 50ml gin
- 5ml Suze
- 20ml snowpea syrup
- 10ml lemon juice
- 15ml Mancino Bianco vermouth
- 60ml pinot grigio
- 30ml soda water
Add the gin, Suze, syrup, lemon, and vermouth to a goblet filled with ice. Top with pinot grigio and soda, garnish elaborately.
Adapted from a recipe at Bouche on Bridge by Tom Bulmer.