I know, I know – you’ve had a spritz before. But trust me, this gin spritz from Kaitlin Fellers is like no other. The pineapple syrup gives the fruity, refreshing drink a tropical edge, balanced out with herby, almost licorice-like dashes of Peychaud’s bitters. Grab a bottle of Lawrenceville Distilling’s Jaggerbush American Dry Gin to finish off the drink with a few light botanicals.
About Lawrenceville Distilling’s Gin
This gin spritz uses a dry gin, with a huge roster of botanicals, floral notes, and a peppery finish. Lawrenceville Distilling is a small distiller in Pittsburgh, known also for their absinthe. If you can’t order from them, try to find a gin with a similar flavor profile. For more about picking a gin for a cocktail, you can read our liquor education piece All About Gin.
Print
So Fresh, So Green Gin Spritz
Description
A new take on a spritz.
Ingredients
- 5 dashes Peychaud’s bitters
- 2 slices muddled cucumber
- 3/4 oz lime juice
- 3/4 oz pineapple syrup
- 1 ½ oz. Jaggerbush American Gin
Instructions
- Muddle cucumber in your small tin, add all ingredients, and shake to combine.
- Double strain into a Collins glass, then top with seltzer and ice.
Recipe by Kaitlin Fellers
Photography and styling by Keith Recker
Subscribe to TABLE Magazine‘s print edition.
