Gin Spritz Recipes

Because we’re all about that fizz.

Two words: Gin Spritz. You’d be hard pressed to find a drink as perfect for sipping in the sticky heat of an Aussie summer. 

And here we’ve got ourselves not one, not two, but three Gin Spritzes, all made with a different gin and each as fresh and delicious as the last. 

For starters we’ve got ourselves a peachy pink Spritz, mixing our new Afloat Pink Gin with peach liqueur and Rosé Vermouth, followed by a Rare Dry Gin Spritz named after one of our favourite Melbourne bars. And to round it all out we’ve got a bloody delicious spritz to mix with, you guessed it, Bloody Shiraz Gin. 

Stock up on the sparkling and practice your bottle-popping skills, because it’s time to get fizzy with it. 

ARBORY AP-PEACH-IATION SPRITZ

INGREDIENTS

• 30mL Afloat Pink Gin  
• 20mL peach liqueur    
• 10mL Rosé Vermouth 
• 5mL sugar syrup [1:1] 
• 90mL sparkling wine 
• Peach 
• Mint 

METHOD

• Build ingredients in a wine glass over ice
• Garnish with a peach slice and a sprig of mint

HER – B FIZZ

INGREDIENTS

• 15mL Rare Dry Gin  
• 15mL blood orange liqueur    
• 15mL lemon juice  
• 4 basil leaves  
• 60mL soda water  
• 90mL Prosecco/sparkling wine/fizz   
• Basil (to garnish) 

METHOD

• Add gin, liqueur, lemon juice and basil leaves into a shaker 
• Shake and fine strain into a wine glass  
• Add soda water, sparkling, and ice and gently stir 
• Garnish with a sprig of basil  

BLOODY GOOD TO GO

INGREDIENTS

• 45mL Bloody Shiraz Gin
• 20mL passionfruit syrup (recipe below) 
• 20mL fresh lime juice 
• 90mL sparkling wine 

METHOD

• Add gin, passionfruit syrup and fresh lime juice in a shaker 
• Shake and strain into a wine glass 
• Top with sparkling wine, add ice and gently stir 
• Garnish with a wheel of lime and lime leaf 

PASSIONFRUIT SYRUP

INGREDIENTS

• 200g passionfruit, washed and de-stemmed 
• 200mL water 
• 50g caster sugar 
• Pinch of salt 

METHOD

• Halve the passionfruit and place it with water in a pot over a medium heat  
• Bring to a boil and remove from heat 
• Steep for 20 minutes  
• Once finished, strain and keep liquid  
• Dissolve caster sugar and sea salt in the liquid 
• Allow to cool completely 
• Bottle up and refrigerate