Gin, Suze, florals — take a look at Bouche on Bridge’s Cucumber & Snowpea Spritz

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.

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