Counter-spritz Recipe

Prepare honey syrup

Make honey syrup in advance by mixing equal parts honey and hot water until fully combined. Cool to room temperature before using.

Muddle ginger

In a cocktail shaker, add the thinly sliced fresh ginger and the honey syrup (0.5 oz). Gently muddle 6 g (about 4–6 thin slices) of ginger to release aromatic oils and spicy flavor for about 10–15 seconds. Do not pulverize — just press to bruise the slices.

Add juices and aperitivo

Add 1 oz fresh grapefruit juice, 0.5 oz fresh lemon juice, and 2 oz Italian rosso to the shaker with the muddled ginger and honey syrup.

Shake with ice

Fill the shaker with ice (about 4–6 large cubes) and shake vigorously for 10–12 seconds until the outside of the shaker is cold.

Strain into glass

Fill a rocks or wine glass with fresh large ice cubes. Double-strain the shaken mixture over the ice through a fine mesh strainer (to remove ginger bits) into the prepared glass.

Top with tonic

Gently top the glass with 3 oz chilled tonic water. Pour slowly over the back of a spoon or down the side of the glass to preserve effervescence and create a layered look.

Garnish and finish

Express a grapefruit peel over the drink to release essential oils, rim the glass lightly with the peel, then drop a grapefruit wheel and a lemon wheel or twist into or onto the glass as garnish. Optionally give the drink a gentle stir (1–2 turns) to integrate flavors without losing carbonation.