Strawberry-Elderflower Gin Spritz
Midsummer Menu: The Cocktail
Welcome to the first of my Midsummer recipes! This year, I’m releasing them in the order of a menu, which is why we’re starting with a cocktail. Strawberries are like the staple fruit of Midsummer–we have them in our champagne flutes, with cream for dessert, and on the classic strawberries-and-cream cake–so I thought a strawberry cocktail would be a very fitting drink.
In this recipe, I puree macerated strawberries to make a quick strawberry syrup, then build a spritz with elderflower liqueur, gin, and prosecco. If you don’t feel like opening a bottle of prosecco, soda water works just as well–though I do find the tartness of the prosecco balances the sweetness of the strawberry syrup really nicely. It’s a really refreshing (but strong) drink, with lots of flavor from the different elements. (I wish I had a better photo for you, but the lighting in my apartment was not hitting this day!!)
This is a recipe slightly adapted from a recipe that I previously developed on Food52.com
Tips:
The syrup makes about 2 cups, enough for at least 8 cocktails, and doubles easily if you’re making a bigger batch.
If you don’t have gin, feel free to leave it out or swap it for vodka!
To make this non-alcoholic, just substitute the gin and St. Germain with a little more strawberry puree syrup, then top off with soda water. (OR, add elderflower cordial/syrup if you’re able to find it.)
Makes: 8 to 10 servings
Downloadable recipe card
Ingredients
Strawberry syrup
1 lb strawberries, hulled and diced
⅓ cup (67g) sugar
2 limes, zested and juiced
2 tablespoons fresh mint leaves, chopped
½ teaspoon grated fresh ginger
To make the spritz
Ice
1½ ounces strawberry puree
1 ounce St-Germain elderflower liqueur
1 ounce gin
Prosecco or soda water, for topping off
Fresh mint sprigs, for garnish
Lime slices, for garnish
Directions
In a large bowl, combine the strawberries, sugar, lime zest and juice, ginger, and mint. Stir to combine, then cover and refrigerate until the strawberries have softened and released their juices and absorbed the other flavors, at least 30 minutes and up to 1 hour. Using an immersion blender, puree until smooth (alternatively, transfer to a blender). If desired, strain through a fine-mesh sieve to remove the seeds and pulp–I prefer it strained, but it’s entirely up to you.
Transfer the puree to a tall liquid measuring cup or jar and refrigerate until ready to use.
When ready to serve, fill glasses with ice. Add the strawberry puree first, then the St-Germain and gin. Top with prosecco or soda water and garnish with mint sprigs and lime slices.
If you have any questions or wanna share a photo, I’d love to hear from you in the chat!! <3
