Sirene Spritz

Join me on a quick trip back to 2013, a time when everyone was over the moon about St. Germain elderflower liqueur, and found ways to incorporate it into menus at all costs. That’s not to say St. Germain is over — I’m personally a fan of using it sparingly to add floral notes to cocktails like this Sangria Flora from veteran mixologist Lynnette Marrero (also the founder of all-female bartending competition, Speed Rack)  — but I don’t see it as often as I used to. 

This spritz from Los Angeles’ Motherwolf calls for just half an ounce of St. Germain, which plays especially well with bittersweet Sirene aperitivo. In case you’re new to Sirene, this red aperitif (similar to Campari and Cappelletti) is made using 23 botanicals, many of which are grown near Lake Garda and Verona. Notes of orange, rhubarb, ginger, and of course, gentian, are easy to detect with every sip, and the liqueur is made with a base of Garganega and Trebbiano di Soave grapes. While the Motherwolf team uses prosecco to add the spritz’s classic bubbles, feel free to experiment with other options; Cava is our go-to pick for a slightly drier spritz, while sparkling rosé adds extra floral notes and a pale pink hue. If you’re looking for recommendations for the best prosecco to keep in your fridge for impromptu spritz making, we’ve got you covered. 

Like most spritzes, the Sirene Spritz comes together without the use of a cocktail shaker or strainer, and is assembled in a wine glass, making it especially easy to batch for the next time you host a backyard party or dinner gathering. Once you’ve made the Sirene Spritz, you might find yourself looking for similar summertime sippers; we’d recommend adding the Cappelletti Spritz, Campari Spritz, or even a tried-and-true Aperol Spritz to your rotation. –– Oset Babür-Winter