Sharkbait’s Cocktail of the Week: Spritz Season

Happy World Cup Friday! I feel like I should be more excited for the tournament this year, given its best on best, and held every 4 years. But, something has me less than enthusiastic about it this time.

*Gestures wildly about*

Yeah, that makes sense. Either way, I’m still gonna watch the games but maybe with a little less enthusiasm. Now what goes better with soccer football than a nice tasty beverage? Well, I’ve got a new one for me: The Hugo Spritz! Mrs. Sharkbait and I were sitting outside at lunch last week  celebrating her last week of funemployment when we overheard someone order one a few tables away. While our cold beers were refreshing, the mint laden icy beverage delivered to the table in question immediately caught our attention. I made a decision that the next stupid hot day I’d make them. Well, it’s been 90+ degrees for the last few days so it seems like a great time to break one (or two) out and see how they are:

0.5 oz. St-Germain

1 sprig mint

4 oz. prosecco, chilled

1 oz. soda water, chilled

Garnish: mint sprig

Garnish: lemon wheel

Add the St. Germain and mint sprig into a wine glass. Gently muddle and let sit for 3 minutes*. Add ice, the prosecco and the soda water and stir briefly and gently to combine. Garnish with a mint sprig and a lemon wheel.

*I don’t know why you’d wait 3 minutes? I sure didn’t.

There is a slight mint nose on this, unsurprisingly. Considering it’s the strongest aroma of the ingredients added? It makes the most sense.

As far as flavor goes? Oh this is refreshing. It’s crisp, light, and bubbly. All excellent things for the summer. The prosecco is the most flavorful ingredient. You can taste it all the way through. It’s signature dry flavor plays well with the subtle sweetness the elderflower liqueur brings to the table.

Surprisingly, I get some of the lemon in here, despite being relegated to garnish status. Though I think I can see why. The lemon flavor that slowly seeps into the rest of the flavor profile works well. It’s subtle, but reminds you it’s there. A full on muddle or squeeze of juice would throw off that balance

Though I might muddle the mint more next time. I just clapped it in my hands before adding to the glass. I was a bit wary of muddling in a wine glas. Best time I might muddle in a different container, and then transfer it to the wine glass

Very light and crisp finish rounds out the flavors.  This was really good,  I could easily crush a number of these in the hot summer, and absolutely plan on doing so. I’ve got a feeling that this is definitely going to be a summer staple in our house.

(Banner image courtesy Matthew Tetrault Photography)