Summer Spritz Recipe

Make honey syrup

Combine equal parts honey and hot water to make a pourable honey syrup (example: 60 g honey + 60 ml hot water yields ~120 ml). For this recipe you will use 45 ml of the finished syrup. Stir until honey dissolves and let cool to room temperature.

Prepare ginger

Peel and thinly slice or julienne the fresh ginger (about 20 g). Lightly muddle half of the ginger slices in a small bowl or measuring cup with 30 ml of the honey syrup to release aroma — press 6–8 times with the back of a spoon. Let steep 5 minutes, then strain out solids. Reserve the ginger-infused honey syrup for the cocktail.

Halve and pit the plums. Cut one plum into thin wedges for garnish and roughly chop the second plum (include skins) into small pieces. Place the chopped plum in a mixing pitcher or large jar.

Add the muddled ginger (the pieces you pressed earlier) to the chopped plums in the pitcher if you prefer a stronger ginger-plum flavor; otherwise use only the strained ginger-infused syrup.

Add the fresh lemon juice (60 ml) and 15 ml of the reserved honey-ginger syrup to the chopped plums. Using a muddler or the back of a spoon, gently muddle the fruit/juice/syrup mixture 6–8 times to crush the plum and release juices without creating a purée. Strain the mixture through a fine mesh sieve into a clean pitcher to remove solids if you prefer a clear spritz; otherwise leave the fruit in for a more rustic presentation.

If you strained the plum mixture, pour the strained juice into a large chilled pitcher. If not, leave fruit in the pitcher and continue. Add 45 ml of the honey-ginger syrup total (this includes the 15 ml used to muddle — if you already used 15 ml, add an additional 30 ml). Stir gently to combine with the lemon-plum base.

Slowly add the chilled Bottega sparkling wine (750 ml) to the pitcher, pouring gently to preserve bubbles. Stir once gently to combine — avoid vigorous stirring.

Top the mixture with 250 ml chilled sparkling water to lengthen and lighten the spritz. Taste and adjust sweetness: add up to 15 ml more honey syrup if you prefer sweeter, or a squeeze more lemon if you prefer brighter acidity.

Fill 4 large wine glasses with ice (about 2 cubes each or as desired). If left unstrained, divide a few pieces of muddled plum among the glasses for texture and visual appeal.

Divide the Summer Spritz mixture among the glasses (approx. 230–250 ml per glass). Garnish each glass with a lemon wheel, a plum wedge, and a mint sprig if using.

Serve immediately while sparkling. Briefly stir in each glass if fruit has settled before handing to guests.