Premier Cru Spritz

Fall 2014

“Chablis is dry with a strong acidic backbone that holds up in a mixed drink. So as not to lose the delicate mineral and citrus flavors, I also mixed in a small portion of slightly sweet and floral aromatized wine, a small amount of fruity raspberry gum syrup for texture, lemon bitters to balance the sugar, and seltzer for refreshing effervescence.” Josh Trabulsi, bar manager, Burritt Room + Tavern by Charlie Palmer, San Francisco

3 ounces premier cru chablis
1 ounce Cocchi Americano Rosa
2 ounces club soda
1 teaspoon raspberry gum syrup
3 dashes bitters

Pour ingredients into a wine glass. Add ice and briefly stir. Garnish with an edible flower.

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