Playing around with my signature cocktail,
the Shaddock, resulted in this Sour Flower Power Shaddock.
Sour floral Shaddock. Equal parts St. Germain, Aperol, gin, and fresh citrus juice (usually lemon). Tonight I added a touch of acid phosphate to play up the grapefruit notes of the drink.
I wanted to taste what happened with fresh citrus plus a few drops of acid phosphate. To soar above that sour punch, I used Geranium Gin for its strong geranium distillate.
Et voila! The Sour Flower Power twist on a shaddock.
Sour Flower Power Shaddock.75 oz Aperol
.75 oz St. Germain
.75 oz Geranium Gin
.75 oz lemon juice
(I know, I know: better to shake than stir. But the mixing glass was at hand while the shaker was entire feet away.
The low-ABV trend stirs nothing more in me than polite disinterest. Brunchtime day drinking elicits a shrug. Frankly, I thought no spritz could move me. But at
Time Out’s Bar Awards Finale at the Chapel in San Francisco, I found the lesson I needed to make me a spritz believer.
Spicewood Spritz from Firehouse Lounge in Austin, TX. I don’t like spritzes. I loved this spritz.