The Summer of SPRITZ! and The Burst of the Rosé Bubble!

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Has rosé lost its perennial popularity? Mixologist Marlo Gamora (Caffe Dante, NYC) would tell you that we may be reaching the tail end of the long rosé craze, from the surfeit of rosé-oriented events to the overuse of the #roseallday hashtag.

With the burst of the rosé bubble, the season is shaping up to be the “Summer of Spritz, as consumers’ demands for the drink are set to outstrip the aforementioned summer water. The spritz has been a work in progress for many years and suffered through a host of embarrassing memories related to a questionable concoction dating from the 70s and 80s known as the “white wine spritzer.” For decades, the beverage retreated from the public’s consciousness and only showed up on the menus of dive bars catering to the palettes of barely legal 20-somethings.

However, creative twists on the traditional spritz are popping up at top bars across the nation, and are reinventing the reputation of the much-maligned libation.


Le Grand Fizz

1 ½ Parts Grey Goose Vodka
1 Part St-Germain Elderflower Liqueur
½ Part freshly squeezed lime (approx. Half a lime)
3 Wedges of fresh lime
2 Parts chilled soda water

Build in an oversized cabernet wine glass with lots of ice.
Add Grey Goose® Vodka and St-Germain®. Then squeeze fresh lime and discard. Top with chilled soda water. Stir and garnish with fresh lime wedges and a Grey Goose stirrer.


The St. Germain Cocktail

2 parts Brut Champagne
1 ½ parts St-Germain Elderflower Liqueur
2 parts Sparkling Water

Fill a tall Collins glass with ice. Add Champagne first, then St-Germain, then Club Soda. Stir completely and then garnish with a lemon twist.


Recipe by Mixologists, Dan Sabo & Harry May Kline, served at the Ace Hotel, Los Angeles

Surf City Spritz

1 ounce Aviation gin
¾ ounce St-Germain Elderflower Liqueur
½ ounce Plantation Pineapple infused rum
½ ounce Cocchi Americano
¼ ounce honey syrup (2:1)
1 ounce coconut water
2 ounce club soda

Build in a glass with ice cubes, stir, top with soda down a bar spoon.

Recipe by Mixologist, Lynnette Marrero, served at Llama Inn, New York City

Seniorita Spritz

¼ ounce muña syrup
¼ ounce strawberry shrub
1 ounce fino sherry
¾ ounce Bombay Sapphire Gin
¾ ounce St-Germain Elderflower Liqueur
2 ounces cava
Splash Perrier

Combine all ingredients over ice except Perrier. Stir to mix then top with Perrier. Garnish with strawberry and mint


Recipe by Mixologist, Naren Young, served at Dante, New York City

Al Fresco Spritz

6 ounces Martini & Rossi Bianco Vermouth
3 ounces St-Germain Elderflower Liqueur
2 ounces Bombay Sapphire Gin
1 ounce fresh lime juice
Perrier, to top
Prosecco, to top

Build into a pitcher over ice and stir. Top with equal parts Perrier and Prosecco.




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