Three Alternative Summer Spritz Recipes

A spritz is a summer staple in our eyes and the glorious weather we’ve been enjoying this year means even more opportunities to enjoy this classic cocktail alfresco. We’ve put together three alternative spritz recipes to make from the comfort of your home, each one requiring very little effort but guaranteed to impress your guests and give you a change from your usual tipple.

HUGO SPRITZ

Ingredients

• 35ml Tanqueray Gin
• 12.5ml St Germain Elderflower Liqueur
• 5ml Fresh lemon juice
• 1 lime wedge
• 4 mint leaves, plus more to garnish
• 75ml Prosecco
• Soda top

Method

1. Add the gin, liqueur and lemon juice into a wine glass.
2. Add ice and stir, then add mint leaves and lime wedge and stir again.
3. Add Prosecco, then top with a splash of soda.
4. Garnish with mint leaves.

Negroni Sbagliato

Ingredients

• 25ml Antica Formula – Sweet Vermouth
• 25ml Campari
• 100ml Prosecco
• Dried orange to garnish

Method

1. Add ice to a wine glass.
2. Add vermouth & Campari into the glass and stir.
3. Garnish with dried orange, or if you don’t have any, orange peel.

Rhubarb Spritz

Ingredients

50ml Warner Edwards Rhubarb Gin
12.5ml St Germain Liqueur
75ml Soda or Tonic Water
Your choice of rhubarb stick, orange wheel or mint sprig to garnish

Method

1. Combine the gin and liqueur in a wine glass.
2. Add ice and stir, then add either soda or tonic water.
3. Finish with your chosen garnish.

Perfect your cocktail craft at The Athenaeum Hotel & Residences

Enjoyed mastering martinis or looking to be the host-with-the-most at your dinner parties? Take your cocktail-making to the next level with our exclusive masterclasses at 116 Bar.

Hosted by our expert in-house mixologist, each 90-minute session includes an introduction to the history of cocktails, your choice of English platters, and expert guidance in crafting three cocktails: a classic Dry Martini, a new era cocktail, and one of our signature Athenaeum creations.

Available Sunday to Thursday from 4:00pm to 7:30pm for groups of two to four guests at £75 per person.

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