Songbird Parlor's version of the Sonoma Spritz is a sophisticated botanical cocktail that balances floral lavender with tart cranberry and bright citrus, finished with an aromatic rosemary garnish. Developed by their General Manager and award-winning mixologist Kenneth De Alba, it is the perfect way to celebrate summer and Sonoma County Lavender Month!
INGREDIENTS
- 2 oz Sabe, a low-proof sake and tequila blanco blend (or vodka, or gin)
- 1 oz cranberry juice
- 0.5 oz lavender simple syrup*
- 4-5 oz grapefruit soda (like San Pellegrino Pompelmo or Fever-Tree)
- Fresh rosemary sprig
- Ice
- Optional: dried lavender buds for garnish
INSTRUCTIONS
- Prepare the glass: Fill a short glass with ice. Gently clap the rosemary sprig between your palms to release its oils, then add to the glass.
- Build the cocktail: Add gin and lavender simple syrup to the glass.
- Add cranberry: Pour in the cranberry juice, which will create a beautiful color gradient.
- Top and stir: Top with grapefruit soda and give a gentle stir to combine.
- Garnish: Add a fresh rosemary sprig lavender sprig
Lavender Simple Syrup:
- Combine 1 cup water, 1 cup sugar, and 2 tablespoons dried culinary lavender in a saucepan.
- Bring to a boil, reduce heat, and simmer for 5 minutes. Let cool completely, then strain out the lavender.
- Store refrigerated for up to 2 weeks.
Notes:
- The cocktail should have a lovely pink-purple hue from the cranberry juice
- Adjust lavender syrup to taste - start with less if you're unsure about the floral intensity
- For a non-alcoholic version, omit the gin and add a splash of fresh lime juice
- The rosemary provides an earthy counterpoint to the floral and fruity elements