Ginger Coffee Spritzer

🥃 highballlight (approx. 6% ABV)

Liste de courses

2 thin slices fresh ginger (roughly 5g)
40ml sweet vermouth (such as Martini Rosso or Carpano Antica)
40ml freshly brewed espresso or concentrated cold brew, chilled

Basiques du bartu les as sûrement déjà

15ml honey or simple syrup
15ml fresh lemon juice
75ml sparkling water
Handful of ice cubes

Comment le préparer

1. Muddle the aromatics

Place the fresh ginger slices, lemon juice, and honey into the base of a highball glass.
Gently press and muddle with the end of a rolling pin or muddler for 10 seconds to release the fiery ginger oils and blend the honey.

2. Build the spritzer

Fill the glass three-quarters full with ice cubes.
Pour in the sweet vermouth and sparkling water, giving it a quick, gentle stir to combine the base.

3. Layer and serve

Slowly float the chilled espresso over the top of the ice to create a light gradient.
Add the garnish and serve immediately.

Décoration

A fresh slice of ginger pegged to the rim and a twist of lemon peel expressed over the top.

En version sans alcool

Swap the 40ml sweet vermouth for a non-alcoholic Italian red aperitivo (like Lyre's Italian Orange, Martini Vibrante, or Sanbittèr).

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