As happy hour has shifted from your favorite restaurant or bar to your favorite couch or patio chair, Saline Restaurant at Hotel Joaquin is providing the recipes for three of their favorite spritz’s that will take your taste buds on a mini-vacation from the comfort of your home to the coast of Laguna Beach.
Step outside of your normal cocktail rotation and mix things up with the
–985,
–The Master
–their signature welcome cocktail, the Auric Spritz,
All three will definitely impress your virtual happy hour friends and would make great sips for Easter dinner or brunch! The light and fresh fruit flavors of these summer-inspired drinks are perfect treats for lunch or dinner. Magdalena Rum to Nardini Mandorola Grappa and of course a lot of Prosecco, take your pick and have fun!
985
Ingredients:
1oz St. Germain
.75oz Nardini Mandorola Grappa
.25oz Simple Syrup
.5oz Lemon Juice
1 Hulled Strawberry
Method:
Combine and-muddle all ingredients,
Give a quick shake (shaker filled with ice) for 30 seconds
Fine strain
Top with 3oz Prosecco
GARNISH:
Strawberry slices, lemon wheel, tarragon
The Master
Ingredients:
Combine:
1.5 Cocchi Americano
.25oz Le Canne Bleu Rhum
.5oz Small Hands Passion Fruit Syrup
.25oz Lemon Juice
3 Dashes of Angostura Bitters
Method:
Give a quick Whip with your ice and dump in your glass.
Then top with:
1.5oz Sparkling wine (Prosecco)
GARNISH:
Edible flowers, lemon wheel
The Auric Spritz–
the favorite cocktail served at Saline at the Hotel Joaquin in Laguna Beach!
Ingredients:
muddle 3-5 sprigs of mint & combine in a mixing glass with:
1oz. Aperol
.5oz Dolin Blanc Vermouth
.5oz Magdalena Rum
.25oz Simple Syrup
.5oz Lemon Juice
Method:
Shake and Fine strain into a large wine glass
Add ice and top with prosecco
GARNISH:
Orange wheels, Mint sprig
Mix up any (or ALL!!) of these great spritz recipes. These cocktails will be something you mix up all summer long!
Stevie Wilson,
LA-Story.com
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