The High Desert Spritz is a love letter from mixologist Ciana Girón to the open skies and setting sun of northern New Mexico, combining gin and Prosecco as the base.
“Violet sinks to gold as crème de violette settles beneath a blush of grapefruit and lemon, crowned with egg white foam and lifted by Prosecco — a layered portrait of the Rio Grande sky at dusk, built around Algodones Gin’s desert botanicals,” she says. Truly poetry in a glass.
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High Desert Spritz With Gin & Prosecco
Description
Create the skies of New Mexico in a glass with a gin and Prosecco base.
Ingredients
Scale
For the syrup:
- 3/4 oz crème de violette
- 1/2 oz agave
For the cocktail:
- 1 1/2 oz gin, such as Algodones Southwestern Dry
- 3/4 oz fresh lemon juice
- 1/2 oz grapefruit juice
- 1 oz aquafaba (egg white alternative)
- 1/2 tsp butterfly pea powder, optional
- Prosecco
- Lemon peel, for garnish
Instructions
For the syrup:
- Mix the crème de violette and the agave together well.
For the cocktail:
- Start with a flute, pour the syrup mixture on the bottom.
- Dry, then wet shake the gin, lemon, and grapefruit, aquafaba, and butterfly pea powder (if using).
- Strain down a cocktail spoon for layers, top with prosecco, and garnish with a lemon peel.
Recipe by Ciana Girón, Savoy Bar & Grill
Story by Julia Platt Leonard
Styling by Keith Recker
Photography by Dave Bryce
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