It’s popping up on menus everywhere; once you’ve tried it, you’ll see why!
Unlike its colorful cousin, the Aperol Spritz, the Hugo is delicate, floral, and light thanks to a combination of fresh mint, Prosecco, and St-Germain elderflower liqueur. It’s the perfect drink or aperitif on a warm summer night with its lower-by-volume alcohol content and calories.
We’ve got directions for a single drink, and a pitcher of drinks for a crowd. It’s an aperitif, so be sure to add some fun bites, like our Honey Roasted Cashews, and pita chips with Tzatziki Dip and you’ve got a party!
Ingredients Needed
- St-Germain Elderflower Liqueur – or any brand you prefer
- Fresh Mint Sprigs – see tips below for keeping them fresh
- Prosecco – use a dry (brut) Prosecco
- Sparkling Water or Soda Water – choose unflavored and chill it before using
- Ice – this is a drink best served very cold!
- Lime – lime wheels for garnish
How to make a classic Hugo Spritz cocktail
There are just four easy steps for this refresher:
- Add the St-Germain elderflower liqueur and 2 torn mint leaves to a large wine glass or cocktail glass. Gently muddle the mint leaves with the back of a spoon and let sit for about 2 minutes to allow the mint to release its natural oils
- Add a generous scoop of ice, and the chilled Prosecco, and stir
- Top with the chilled sparkling water, and briefly stir to combine
- Drop in the lime wheel and garnish with a sprig of mint
How to make a pitcher of Hugo Spritz cocktails
- Add the St-Germain liqueur and 5-6 leaves of torn mint in a large pitcher. Muddle the mint gently and let rest for about 2 minutes to infuse with flavor.
- Add plenty of ice and pour in the Prosecco. Stir to combine and top with the sparkling water. Gently stir to mix everything.
- Add a few lime wheels to the pitcher and a lime wheel slice to each glass and fill each glass with the Hugo mixture.
- Garnish with prepared mint sprig and enjoy!
How to keep mint fresh for a garnish
- Rinse in cool water and store in a small ice bath or store stem down in a small container of water
- Strip the lower leaves from the stalk so that you have a nice bouquet remaining at the top
- Gently slap the mint on your palm to release the natural oil right before garnishing. This will result in a beautiful perfume of mint with each sip!
Who invented the Hugo Spritz?
- Roland Gruber, a bartender in the northern Italian town of Naturno, which is on the Italian-Austrian border, invented the Hugo Spritz cocktail around 2005
- It quickly gained popularity in Austria, Germany, and Italy. More recently it has become popular in the U.S., as well. It was originally named “Otto” and is sometimes referred to as just a “Hugo”
What is Elderflower Liqueur
- This liqueur is made from elderflower blossoms and sugar that is fermented
- It has a lightly sweet and floral flavor
- We recommend the St-Germain brand, but any elderflower liqueur will work, and you should consume it within 6 months of opening it. Store in a cool dry place.
Substitutions and Variations
- For a pink Hugo Spritz use a Rosé Prosecco
- Use white wine instead of Prosecco for a less bubbly version, sometimes called the St-Germain Cocktail
- A St-Germain Spritz is similar and delicious. It’s a simple mixture of Prosecco, St-Germain, Soda Water, and a lemon wheel.
Best glasses to use for a Spritz
- Any type of spritz will benefit from a large wine glass which allows you to use plenty of ice. This is a drink that needs to be cold!
- A highball glass, or a standard rocks-style will work, as well.
What to serve with a Hugo Spritz
The Hugo is an aperitif, meant to be served before a meal or with a late afternoon snack. Thanks to all the bubbles in this drink, it pairs well with salty and creamy foods. Here are some fun options:
- Roasted Chickpeas – a perfect crunchy salty treat
- Baked Brie with Garlic – creamy, and a perfect pairing
- How to Make a Cheese Board – an easy make-ahead appetizer
- Sun Kissed Tomatoes – Italian-style and a traditional aperitif snack
Hugo Spritz
Ingredients
For one Hugo Spritz
- 2 sprigs fresh mint, divided for drink and garnish
- 1 ounce St-Germain Elderflower Liqueur, chilled
- 1 scoop ice
- 4 ounces Prosecco chilled
- 1 ounce Sparkling Water or Soda Water chilled
- 1 slice Lime cut into a wheel for garnish
For a Pitcher (6 servings)
- 1 bunch fresh mint, divided
- 6 ounces St-Germain Elderflower Liqueur chilled
- ice
- 750 ml Prosecco, (1 bottle) chilled
- 6 ounces Sparkling Water or Soda Water, chilled
- 6 slices Lime, cut into wheels for garnish
Instructions
For one Hugo Spritz
- Add the St-Germain and 2 torn mint leaves into a wine glass. Gently muddle and let sit for 2 minutes.1 ounce St-Germain Elderflower Liqueur,
- Add ice and Prosecco. Stir gently. Top with sparkling water and stir again.Add the lime wheel to the glass and garnish with a sprig of mint.1 scoop ice, 4 ounces Prosecco, 1 ounce Sparkling Water or Soda Water, 1 slice Lime
For a pitcher of Hugo Spritz
- Add the St-Germain liqueur and 5-6 mint leaves to a large pitcher. Gently muddle and let sit for 2 minutes.6 ounces St-Germain Elderflower Liqueur
- Add ice and Prosecco and stir gently to combine. Add sparkling water and gently stir again.ice, 750 ml Prosecco, (1 bottle), 6 ounces Sparkling Water or Soda Water,
- Add a lime wheel to each of 6 wine or cocktail glasses for serving, pour in mixed Hugo Spritz, and garnish each glass with a sprig of mint.6 slices Lime,
Notes
- Be sure to chill ingredients in advance for best results.
- If making a pitcher of drinks ahead of time add only the torn mint and liqueur, then add the Prosecco, ice, and sparkling water when ready to serve. Finish with garnishing.
- To bring out full mint sprig flavor gently slap the sprig on the palm of your hand before garnishing.
Nutrition
This classic cocktail, made with 4 ingredients, including gin, champagne, lemon juice, and simple syrup, is the perfect blend of citrusy sweetness and bubbly effervescence
Whether you’re looking to impress guests at your next dinner party or simply craving a delicious cocktail on a warm evening, mastering the art of making French 75’s will elevate your mixology skills.
Grab your shaker and get ready to learn how to craft this timeless libation with our foolproof recipe
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Ingredients Needed:
This recipe makes 2 cocktails in a champagne flute or coupe glass. See the printable recipe card below for exact quantities and instructions. Just 4 simple ingredients needed.
- Gin – choose a dry gin
- Fresh Lemon Juice – This is the time for freshly squeezed lemon juice
- Simple Syrup – For sweetness. It’s easy to make your own simple syrup. It’s simply sugar and water, heated together until the sugar dissolves, then cooled
- Champagne – Enough to top the glass. We prefer Brut champagne because it has plenty of bubbles, is not too sweet, and is a little dry (see below for sparkling wine substitution ideas). The amount will depend on the size of your glass
- Lemon Twist – For garnish, see below for instructions
How To Make a Classic French 75
- Prepare the Simple Syrup and cool to room temperature
- Prepare the lemon twists with the lemon peel (before you squeeze the juice from the lemon) and then squeeze the lemon juice
- Fill a cocktail shaker halfway with ice
- Add the gin, lemon juice, and simple syrup to the shaker
- Shake well until chilled (20-30 seconds)
- Strain into a champagne flute or other glass
- Top off the glass with Champagne
- Garnish with a lemon twist and enjoy!
Common Substitutions
- French 76 Cocktail – substitute vodka in place of the gin
- Mexican 75 Cocktail – this variation uses lime juice instead of lemon juice and tequila instead of gin
- Use Cognac in place of gin – this is thought to be how the original recipe was made
- Elderflower syrup or liqueur in place of simple syrup, such as St. Germain
- In place of Champagne try Cava, Prosecco, or any dry sparkling wine
- In place of the lemon twist use rosemary sprigs for color
Tips to follow for the perfect cocktail at home
- Use high-quality ingredients: Good gin, fresh lemons, dry Champagne
- Chill the gin and Champagne for best results
- Shake well: Shake the drink vigorously with ice to properly chill and dilute the ingredients. This will also create a nice frothy texture
- Room-temperature simple syrup works best for blending
- Chill the glassware if serving on a warm day
- Making for a crowd? Prep everything ahead of time and make the cocktails in batches for the best results. Simple syrup and lemon juice can be stored in the refrigerator for up to 3 days in advance.
How to make a lemon twist garnish
- Peel a straight strip of lemon peel from the lemon with a paring knife, or use a channel knife to peel around the lemon as we did in the photo below. Remove the white pith and clean up the edges
- Curl the peel around the handle of a spoon or a straw while you prepare the cocktail
- Here is a quick video with easy instructions for making them
Why is it called a French 75?
- This elegant cocktail recipe dates back to 1915 and World War 1 and was supposedly created at Harry’s New York Bar in Paris, by Harry Craddock. This drink has stood the test of time because of its refreshing sophisticated flavor profile.
- It’s named after the French 75-millimeter light field weapon used by the French army. The weapon was light, quick, and “packed a punch” just like this cocktail!
What is the difference between a French 75 and a French Martini?
- The gorgeous French Martini is sweeter and fruit-forward with Chambord (a black raspberry liqueur), pineapple juice, and vodka. It’s an easy drink to make as well, so click over to see the full step-by-step.
- The French 75 is less sweet with tart lemon juice, gin, and Champagne
The best glassware to use:
- Traditional Champagne Flute: The tall, slender shape allows the effervescence of the champagne to be showcased beautifully. This not only enhances the visual appeal of the cocktail but also helps preserve its bubbly nature longer.
- Coupe Glass: The wide bowl-like shape of the coupe glass provides ample space for the bubbly and looks very old-school elegant!
- In a pinch use a tall glass
Other Champagne Cocktails to try
We love the festive nature of cocktails that use Champagne! They are light, fun, and not just for special occasions. They’re perfect for warm nights, girls nights, happy hours, and brunch. Here are a few of our favorites:
French 75 Cocktail
Equipment
- 1 Cocktail Shaker
Ingredients
- 2 ounces Gin, chilled
- 1 ounce Lemon Juice, freshly squeezed
- 1 ounce Simple Syrup
- 4-6 ounces Brut Champagne, depending on size of glass, chilled (or Cava, Prosecco, or Sparkling Wine)
- 2 Lemon Twists for garnish
Instructions
- Prepare simple syrup and cool to room temperature while preparing cocktail
- Make lemon twist garnishes (be sure to do this before you squeeze the lemons), and squeeze the lemons for lemon juice
- Fill a shaker halfway with ice and add gin, lemon juice, and simple syrup.
- Place lid on shaker and shake vigorously until well chilled, about 30 seconds
- Strain into champagne glasses and top with Champagne
- Garnish each glass with a lemon twist and serve
Notes
- How to make Simple Syrup
- Well chilled Champagne and Gin make the best cocktails
- Simple Syrup works best at room temperature for cocktails
- Champagne amount will vary based on champagne glass size.
Nutrition
Luscious and creamy – and oh so glamourous – it evokes a 1960’s vibe. They are still popular today and with just 3 ingredients it will become the simplest drink in your repertoire
A classic White Russian cocktail is a drink that every host needs in their tool belt because, let’s face it, just 3 ingredients beats making dessert every time!
Ready to get started? Just click on our “jump to recipe” button below to go straight to the recipe card. For tips, processes, and substitutions read the full post below. This post may contain affiliate links. Please see our affiliate disclosure for details. We only recommend products to you that we love and use.
Jump to RecipeIngredients needed for a classic White Russian
Just 3 ingredients, plus ice, are all you need to make this fabulous classic cocktail. All three should be well chilled before you begin. Exact quantities are listed in the printable recipe card at the bottom.
- Vodka – We used Tito’s vodka since it’s a good-quality, clean-tasting vodka. Because the vodka is mixed with other strongly flavored ingredients we save the top-shelf vodka brands for martinis, like our French Martini. (Tito’s also happens to be gluten-free)
- Kahlua – Rich coffee-flavored liqueur is the star of the show in this drink. See below for more about this heavenly liqueur. You could use Tia Maria brand, as well.
- Heavy Cream – Also called whipping cream. In a pinch, you can use half-and-half, however, the drink won’t be quite as creamy
- Ice – be sure to use ice cubes rather than crushed ice. Crushed ice will melt quickly and dilute the flavor of this creamy cocktail.
How to make the perfect White Russian:
Chill your Kahlua and vodka before preparing these drinks for the best results. We keep our vodka in the freezer.
- Fill a “rocks style” glass with ice cubes. This drink makes 6 ounces plus ice. (See below for more details on what “rocks style” means). We highly recommend using cubes, not crushed ice, for this drink.
- Pour 2 ounces of Kahlua over the ice.
- Add the vodka on top of the Kahlua.
- Drizzle 2 ounces of cold cream on top. Allow the cream to gently settle into the ice.
- Swirl the glass a little if desired. This cocktail traditionally is not stirred.
- Serve, sip, and enjoy!
What is a rocks glass?
- A rocks glass is a wide, short tumbler with a thick base, used for serving cocktails that are over ice. They are also used for liquor served on the rocks, or a “neat” pour of whiskey, scotch, or bourbon.
- Rocks glasses are also called lowball glasses or Old Fashioned glasses.
- A typical “rocks” glass holds 6-9 ounces and a Double Old Fashioned glass holds 10-12 ounces
What is Kahlua?
- Kahlua is a sweet liqueur made with rum, vanilla bean, sugar, and Arabica coffee beans.
- You can add it straight into hot coffee for a basic Kahlua coffee drink which is perfect for brunch and would be scrumptious with our Baked French Toast. Kahlua is also delicious when served over ice or poured over ice cream.
- Kahlua has a shelf life of 3-4 years, however, its quality will start to decline after 2 years. Keep it stored in a cool dark place.
- If preferred you can substitute Kahlua with Tia Maria. They have slightly different flavors. Tia Maria is made with Jamaican Blue Mountain coffee, sugar, vanilla, and Jamaican rum, and is a little less sweet than Kahlua.
Why is it called a White Russian?
Despite its name the White Russian actually became popular in the 1960s when a bartender, in Belgium, added a bit of cream to the Black Russian cocktail, it became white, and the White Russian cocktail recipe was born! A Black Russian cocktail is just Vodka and Kahlua. Neither drink is Russian in origin.
The White Russian was made popular again in 1998 by ‘The Dude’, aka Jeff Bridges, in the movie The Big Lebowski. Bridges drank a White Russian throughout the movie making it a cult classic. The Dude likes his stirred!
According to Atlas Obscura, the popularity of vodka skyrocketed in the 1950s and 60s, thanks in part to James Bond, and drinks like the classic Martini, the Bloody Mary, and the Moscow Mule.
Looking for more dreamy creamy cocktails?
We love them too! Here are a few of our favorites:
- White Chocolate Snowflake Martinis ~ Godiva Chocolate Martinis
- Pumpkin Spice Martinis ~ Red Velvet Martinis
White Russian Cocktail
Equipment
- 1 Rocks glass
Ingredients
- Ice cubes
- 2 ounces Kahlua chilled
- 2 ounces Vodka chilled
- 2 ounces Heavy Cream
Instructions
- Fill a rocks style glass with ice cubes
- Pour chilled Kahlua over ice and then add chilled vodka
- Slowly pour in heavy cream and allow it to settle into the drinkSwirl lightly if desired, and serve
Notes
- Want to add a little extra flavor? Add a dash of vanilla extract or use vanilla vodka instead of plain vodka
- What is a “rocks glass”? A rocks glass is a wide, short tumbler used for serving cocktails that are over ice, liquor served on the rocks, or a “neat” pour of whiskey or bourbon.
- Rocks glasses can also be called lowball glasses or Old Fashioned glasses. A typical rocks glass holds 8 ounces -10 ounces.
Nutrition
Add a salty rim and you’ve got the perfect sunny drink!
What is a Paloma? The classic Paloma recipe is a tequila-based cocktail mixed with fresh grapefruit juice, fresh lime juice, and soda water (or grapefruit soda) and served on the rocks. We choose fresh juices for our version.
If you’re a grapefruit lover this is your drink!
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Paloma Cocktail Ingredients:
The traditional Paloma cocktail is made with fizzy grapefruit soda or Squirt. We prefer a modern updated version using fresh juices, but feel free to substitute your favorite. This refreshing cocktail is popular on Cinco de Mayo.
- Blanco Tequila – The Paloma will make you a believer in Blanco tequila. Also called silver tequila or white tequila. Blanco is characterized by a clear appearance, has a clean flavor, and is used in the classic margarita. It’s lighter in taste than gold tequila or reposado tequila which is aged in oak barrels. Choose a good tequila for this recipe.
- Grapefruit Juice – Freshly squeezed juice is the best choice, but in a pinch, you can use premade juice (with no added sugar). We used ruby red grapefruits to get the gorgeous pink grapefruit color you see in our photos, but any color of grapefruit will work.
- Lime Juice – Use freshly squeezed. Depending on how tart your grapefruit is you can add more or less to balance the flavor of the drink.
- Simple Syrup – It’s a cinch to make your own and we have a step-by-step write-up about how to make simple syrup. Adjust the amount to suit your taste because it’s sugar syrup. Add more if you prefer a sweeter cocktail or leave it out altogether for a “Skinny Paloma”. Agave syrup or agave nectar is a good substitute.
- Sparkling Soda Water – We use this in place of grapefruit soda. Try Perrier or Topo Chico brands for the cleanest flavor.
- Kosher Salt – For the rim of the glass. This is optional but provides the perfect balance between salty, sweet, and sour with every sip! You can also use coarse sea salt.
- Jalapeno – Optional – if you want to make it spicy! See the recipe card for instructions on how to add it
How to Make a Classic Paloma
This sunny refresher is simple and quick to make, so let’s start mixing!
Making a salt rim glass:
- Add enough kosher (or coarse) salt to cover the bottom of a small plate (such as a salad plate)
- Wet the rim of the glass by rubbing a lime wedge or grapefruit wedge around the edge of the glass
- Dip the rim of your glass into the salt to lightly coat the edges and set aside to dry
Mixing the cocktail:
- Cut the grapefruit into quarters and slice a small wedge for garnish
- Juice the limes. Reserve a lime wedge for garnish before juicing.
- In a cocktail shaker with a strainer: add simple syrup, grapefruit juice, lime juice, tequila, and about 1/2 cup of ice
- Seal the shaker and shake vigorously for 20-30 seconds. The shaker should be icy cold after shaking!
- Add a handful of ice to the prepared salted glass
- Strain the shaken drink into the glass
- Top with the sparkling water
- Garnish with the reserved wedge of grapefruit (and a round of lime, if desired)
- Serve with tortilla chips, guacamole, and a bowl of fresh Salsa Verde
What is the best tequila for a Paloma?
- The classic Mexican Paloma is traditionally made with Blanco tequila, also known as silver or white tequila. It is characterized by its clear appearance and clean fresh flavor. This type of tequila has no color because it is bottled directly after being distilled.
- Blanco has notes of citrus flavors and agave and is best used in light refreshing drinks. There is a variety of prices and brands. Since the tequila is mixed with citrus fruit juices we recommend choosing a mid-priced tequila.
- Blanco is lighter in taste than reposado tequila, which is aged in oak before bottling. We love reposado in our Spicy Mango Margarita which has a much bolder flavor.
Variations:
There are a few ways to vary this summer favorite. Here are some ideas:
- SKINNY PALOMA – this version omits the simple syrup which saves calories and reduces the overall sugar content
- PALOMA MOCKTAIL – make an alcohol-free Paloma by skipping the tequila
- CLASSIC PALOMA – This combo is just tequila, fresh lime juice, and Squirt or another grapefruit soda. (The sugar in the grapefruit-flavored soda means you can skip the simple syrup and fresh grapefruit juice)
- SPICY PALOMA: The most popular variation is the Spicy Paloma which includes jalapenos for an added pop of medium heat. To make this spicy version slice half of a jalapeno, add 2 pieces to the salted glass, toss 2 more pieces in the cocktail shaker with the simple syrup, and muddle them together before adding the remaining ingredients. Shake everything. Muddling the jalapeno releases its natural oils and adds heat.
Chefs Tip
- When salting the rim of a highball glass, or lowball glass, prep the glasses before shaking the drink. This allows the salt to dry before serving.
The History of the Paloma Cocktail
The Spanish word Paloma means “dove”.
- Stories abound, but one states that the La Paloma cocktail was created by Don Javier Delgado Corona, owner, and bartender of La Capilla, in Tequila, Mexico.
- Other stories claim that the delicious Paloma cocktail originated in Texas in 1938 when the soda brand Squirt, with grapefruit flavor, was invented. A marketing campaign touted it as the perfect mixer for tequila cocktails.
Perfect Pairing for the Paloma
We love an evening of appetizers, with cocktails, or pair with a spicy dinner:
- Salty tortilla chips with homemade Pineapple Salsa and a tray of Mini Taco Cups
- Honey Roasted Cashews or crunchy Coconut Shrimp
- Tangy Chile Verde or spicy Shrimp in Chipotle Sauce
- Grilled Carne Asada or Cedar Plank Salmon
- A pan of Green Chicken Enchiladas will pair perfectly with Paloma’s citrusy flavor
Paloma Cocktail
Equipment
- Cocktail shaker with strainer
Ingredients
- Coarse or Kosher salt for the rim of the glass
- 4 ounces Grapefruit juice (+ 2 wedges for garnish) freshly squeezed, about 1 large grapefruit
- 2 ounces Blanco Tequila
- 1 ounce Lime juice, freshly squeezed (about 1 lime)
- ½ Tablespoons Simple Syrup (or agave)
- 1 ounce Sparkling Water
Optional for Spicy Paloma
- ½ Jalapeno, thinly sliced
Instructions
- Cut the grapefruit into quarters. Slice a few small wedges for garnish and set aside. Juice the remaining grapefruit. Juice the lime and set aside.
- Salt the rim of an 8-ounce lowball glass by rubbing a grapefruit wedge around the edge of the glass and dipping it onto a small plate of coarse or Kosher salt.
- Add a handful of ice to the glass. Set aside to allow the salted rim to dry.SPICY VERSION: If making the drinks spicy, add 2 slices of jalapeno to the glass
- In a cocktail shaker add the simple syrup. SPICY VERSION: If making spicy add 2 slices of jalapeno and muddle with the simple syrup to release the jalapeno's natural oils
- Add about 1/2 cup of ice to the shaker. Add the grapefruit juice, Blanco tequila, and lime juice. Shake for 20-30 seconds until the shaker becomes icy cold. Strain into the prepared salted glass, and top with sparkling water.Garnish with a grapefruit wedge and serve.
Notes
- Make a Skinny Paloma – delete the simple syrup
- Make a Spicy Paloma – add jalapeno to the glass and muddle a jalapeno in the shaker
- Making your own Simple Syrup is just that ~ simple! But you can also use agave
Nutrition
It’s a snap to make with just 2 ingredients – sugar and water!
Making homemade simple syrup could not be easier and it is much faster (and more economical) than running to the market for a pre-made bottle. It takes just 10 quick minutes to make a batch!
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What is Simple Syrup?
Simple syrup really is just that – SIMPLE. If you can boil water you can make it!
It’s made by cooking equal parts sugar and water until the sugar is dissolved and the mixture is slightly thickened. It’s used as a sweetener in cooking and baking, but most commonly used as an ingredient in cocktails or iced coffees, lemonades, and tea.
We’ve used it in many of our cocktail recipes, such as the always popular Lemon Drop Martini and the Dirty Shirley. The possibilities for flavoring (infusing) with fruit, herbs, and spices are endless.
Below we will share some ideas for infusing with flavor, including Lavender Simple Syrup and Pumpkin Spice Syrup.
Ingredients needed:
This recipe is actually more of a method.
So, what is the formula for simple syrup? It’s 1:1 and you only need water and sugar.
Simple Syrup Ratio:
- One part water
- One part granulated sugar
The ratio of sugar to water is always equal, so the recipe can easily be cut in half, doubled, or tripled, depending on what you need.
Note: 1 cup sugar + 1 cup water will yield 1½ cups once cooked.
How to make a Simple Syrup
For the best results use a heavy-bottomed pan because it will conduct heat more evenly during cooking.
- In a small saucepan add equal parts water and sugar, and give it a quick stir to combine
- Cook mixture over medium heat, stirring gently until the sugar dissolves completely. NOTE: It’s not essential that the water boils as long as the sugar dissolves completely
- Remove the pan from the heat and let the mixture cool to room temperature.
- The results should be fairly thin and easy to pour (much thinner than maple syrup).
- If you want a thicker consistency just continue to cook until you achieve your desired thickness. (see below for “rich” simple syrup).
- Pour into a glass jar or container, with a lid, and seal it.
- Refrigerate until ready to use.
How do you know when it’s done?
In order to test if all of the sugar is completely dissolved carefully scoop up a small amount of the hot mixture with a spoon. There should be no sugar crystals in the liquid. If you see some remaining sugar you’ll need to boil a little longer until all the sugar dissolves.
How long does simple syrup last?
Once cooled and refrigerated the mixture will last in the refrigerator for about 3 weeks. However, just like anything else, use your best judgment, and if it becomes cloudy it’s time to toss it and make a fresh batch.
How to make simple syrup for cocktails
Simple syrup is fantastic when flavored or infused. Any herb, seasoning, spice, or fruit will work. The basic method doesn’t change and you will use the same 1:1 ratio of sugar to water.
Some popular infused simple syrup flavors:
- Rosemary, mint, basil, lavender, rose petal
- Vanilla bean or extract, cinnamon stick, ginger root, pumpkin spice, or espresso powder
- Blueberry, raspberry, cherry, blackberry, cranberry
- Lemon, orange, grapefruit
Depending on the desired flavor strength there are 2 ways to add the flavor:
- Add the additional flavoring at the end of cooking, and let the ingredients steep off the heat, for a lighter flavor.
- Add it while cooking and cook a bit longer for a stronger flavor (and color).
Once flavored, strain to remove the flavoring ingredients, if needed, before chilling.
Our easy recipe for how to make lavender simple syrup, or mint simple syrup, are both delicious examples of strained herb simple syrup.
Fruit-infused simple syrup flavors:
Fruit works perfectly for imparting sweet or tart fresh flavor into your syrup. When using fruit you may need to double-strain to remove all the fruit before storing it in a jar. A great example of this can be found in our Blueberry Vodka Cocktail or in the base of our Cranberry Orange Liqueur.
What is “rich” simple syrup?
Rich simple syrup is a 2:1 ratio of sugar to water.
The finished product is much thicker and will usually keep up to 6 months in the refrigerator before becoming cloudy. Many bartenders and home cocktail aficionados prefer the “rich” version because it gives cocktails a bigger mouth feel. You will likely need to simmer a little bit longer with this ratio.
Using simple syrup in baked goods
Brushing cake layers with simple syrup is a great way to ensure they stay moist.
- Simply brush a thin layer to glaze the cake tops, let sit for about 10 minutes, and then continue frosting, as usual.
Can you use other sugars?
Yes! The same ratio applies (1:1)
- Use brown sugar or demerara sugar. Both types work perfectly for whiskey-based cocktails, such as an Old Fashioned or a whiskey sour. These liquid sugars will add a caramel note to coffee drinks. We used brown sugar in our Pumpkin Spice Syrup. Baked goods with cinnamon flavor or cardamom will only taste better with this version.
- Using Honey instead of white sugar tastes great with teas and lemonades.
- Coconut Sugar – coconut sugar is a plant-based low glycemic sugar option.
How to Make Simple Syrup
Ingredients
- 1 cup water
- 1 cup granulated sugar
Instructions
- In a small saucepan add the sugar and water. Stir to combine.
- Cook over medium heat, stirring occasionally, and heat until all of the sugar is dissolved.
- Remove from heat and let cool completely.
- Pour into a glass jar and seal tightly with a lid.
- Syrup will keep, refrigerated, for about 3 weeks.
Notes
- This recipe can be doubled or tripled.
- The ratio is always 1:1 (equal parts sugar to water).
- Store in the refrigerator for up to 3 weeks.
- If the syrup gets cloudy it’s time to discard it.
Nutrition
Kir Royale’s are complex in flavor and they look gorgeous!
Jump to RecipeKir Royale’s are enjoying a resurgence in popularity thanks to a TV show about an American girl in Paris, but the best reason is simple – they are delicious!
These berry-kissed cocktails have been a favorite of mine for years. One sip will transport you to France. However, don’t let the simple ingredient list fool you because they have a big deep flavor. Time to break out your prettiest champagne flutes!
I had my first Kir Royale cocktail years ago in Dijon, France. Later, I learned that Dijon, which is in the Burgundy region, is the birthplace of the Kir Royale along with many other well-known foods such as beef bourguignon, coq au vin, and of course Dijon mustard.
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Ingredients for Kir Royale cocktails
- Crème de Cassis – This blackcurrant liqueur has a deep burgundy color and gives this classic cocktail its gorgeous color and flavor. The French word for blackcurrants is “cassis”. Want to know more about Cassis liqueur? See more info below.
- Champagne – Use a dry Brut Champagne or sparkling wine because it helps balance the sweet flavor of the cassis (the word Brut is French for “dry”). A mid-level priced Champagne works well since it’s being mixed with a sweet liqueur. No need to break out the very best Champagne for this cocktail, however, be sure to use something you would like to drink even if it wasn’t mixed with liqueur.
- Garnish – A lemon twist is a classic choice. We love fresh raspberries or blackberries for garnish.
How to make a classic Kir Royale cocktail
- Chill champagne flutes and Champagne ahead of time for the best results
- Add Crème de Cassis to a chilled champagne flute
- Tilt the flute slightly and pour in the Champagne slowly. This helps preserve the bubbles
- Garnish with a few raspberries or a lemon twist and enjoy!
What is Crème de Cassis?
Crème de cassis is a French liqueur that’s made from blackcurrants, which are small, purple berries that have a sweet and tart flavor. Blackcurrants are beloved in Europe (99% are grown there) and many are grown in the Burgundy region of France.
To make Crème de Cassis the blackcurrants are macerated with a touch of sugar to make the actual liqueur. You can find cassis at liquor stores and at well-stocked upscale grocery stores.
My favorite brand, Gabriel Boudier, is made in Dijon. Gabriel Boudier is the last family-owned cassis house in Dijon and has been producing since 1874. The flavor is amazing!
You can drink Crème de Cassis straight, or on the rocks, as an aperitif.
What’s the difference between a Kir and a Kir Royale?
A Kir cocktail is a combination of Crème de Cassis and dry white wine. A Kir Royale is Crème de Cassis and Champagne.
According to history, both the Kir and the Kir Royale were named by its creator, a French priest named Canon Félix Kir. He was a hero in the French Resistance during World War II, as well as the Mayor of Dijon from 1945 to 1968.
How to store Crème de Cassis
Prior to opening keep Crème de Cassis stored in a cool dry place. Once the bottle is opened store it in the refrigerator, and if needed, decant it into a smaller container to prevent oxidation.
Substitution ideas
This simple cocktail can be varied and here are a few ideas:
- Crème de Cassis – Often you will see Kir Royale’s made with Chambord which is a black raspberry liqueur. Both are delicious but an authentic Kir Royale is made with Crème de Cassis
- Champagne – Only sparkling wine made in the region of Champagne, France can legally be called Champagne. A quality Cava or dry sparkling white wine makes a great substitute and can be a better value. Prosecco can be substituted, however, it is sweeter, so the flavor of the cocktail will be a bit different.
- If you want to read more about Champagne jump over to our story on Champagne vs Sparkling Wine or read about the Styles of Champagne.
Other great cocktail ideas:
- Have Chambord? Try the fabulous French Martini
- This Blackberry Champagne Cocktail is lightly fruity and 100% gorgeous
- Our White Sangria uses Prosecco and fresh fruit, and is great for a crowd!
Perfect Party Pairing Ideas:
- Bite-size Crab Cakes with zesty Homemade Cocktail Sauce are the perfect appetizer for any party
- Easy Baked Brie with Garlic is always a crowd favorite
- 5-ingredient Honey Roasted Cashews are an ideal nibble
Kir Royale
Equipment
- 1 Champagne flute
Ingredients
- 2 teaspoons Crème de Cassis (or Chambord)
- 5 – 6 ounces Champagne (Brut recommended), chilled, or dry sparkling wine or Cava
- fresh raspberries, or a lemon twist, for garnish
Instructions
- If time allows, chill champagne flute. Clean and prep garnishes
- Add Crème de Cassis to the champagne flute.
- Tilt the Champagne flute slightly (this helps preserve the bubbles) and slowly pour the chilled Campagne into flute.
- Add 2 raspberries to the flute and garnish the rim, with a raspberry, or lemon twist
Notes
- This recipe is for one cocktail but can easily be doubled
- A 750 ml bottle of champagne will make about 5 glasses of Kir Royale
- If you cannot find crème de cassis consider substituting Chambord
- Always choose a dry Champagne for this cocktail, such as Brut. Cava or dry sparkling wine makes a good substitute.
Nutrition
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With just three ingredients it is quick and simple to make at home
Lavender flowers represent calmness, serenity, relaxation, and grace
The aromatic floral properties of lavender simple syrup combined with its herbal flavor add a semi-sweet essence and light violet color to beverages and cocktails.
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What are the benefits of Lavender?
Lavender has been found to have the following benefits:
- Lavender is widely used as aromatherapy, and supplements, and may be helpful with anxiety, depression, and fatigue
- It can be used to help boost sleep
- Some feel it improves skin health
Ingredients for Lavender Syrup
- Dried culinary lavender buds or Organic fresh lavender buds
- Sugar
- Water
When selecting the right lavender to use for your recipes you have two options:
- Use organically grown fresh lavender buds, if they are available, but be sure they are organic and well rinsed and cleaned before using
- Use “culinary-grade” dried lavender. There are plenty of options and we used TooGet brand which comes in a handy 4-ounce resealable bag and is 100% pure and natural
(Please refer to the recipe card for exact quantities)
What makes lavender “culinary grade”?
Lavender is considered culinary by the way it is processed. The cooking grade of lavender goes through multiple rounds of sifting. All that remains are the pure lavender buds. All stems, leaves, and calyxes have been removed from the final product.
How to Make Lavender Simple Syrup:
Lavender Simple Syrup is easy to make at home. It only takes a few minutes and provides a semi-sweet and flavorful addition to use in cocktails, coffee, cookies, baked goods, and ice cream.
- The first step is to make a simple syrup. Simple Syrup can be infused with countless amounts of different ingredients, which will provide you with numerous flavors, that will rival the best mixologist or barista recipes!
- The second step is infusing the lavender to complete the flavored syrup
How to make Simple Syrup
For a complete tutorial visit our post on How To Make Simple Syrup
Step One: Homemade simple syrup can be used as a universal ingredient for many beverages and cocktails. It is quick and easy to make with equal parts sugar and water.
Step Two: Adding lavender to make lavender syrup
- Make the simple syrup first by blending equal parts sugar and water. For this recipe, we use 1 cup of sugar and 1 cup of water.
- Cook over medium heat and allow the sugar to be fully dissolved into the water. Stir frequently.
- Add 3 tablespoons of lavender buds to the simple syrup and bring to a boil. Stirring occasionally.
- Reduce heat and simmer gently for 15 minutes.
- Remove the syrup from heat and allow it to cool for 1 hour or until you achieve the desired lavender flavor.
- Once the syrup has cooled, strain the lavender flowers and buds from the syrup. Make sure you use a fine mesh strainer. You may need to strain multiple times to remove all the particles.
- Transfer syrup to an airtight container. We like to use small glass jars or glass flasks.
- Lavender simple syrup holds up well in the refrigerator for up to one month.
PRO TIP – Strain the syrup using a fine mesh strainer for the best results. Nobody wants bits of lavender buds in their latte or scones.
Substitution ideas for white sugar
If you are looking for a substitute for white sugar here are three of our favorites. Please note that substitutions can change the flavor of the finished syrup.
White sugar will allow for a hint of purple color in your finished syrup. When you use a substitute with a darker color the finished syrup will take on a darker color
- Honey – makes a lovely substitute for white sugar. Honey has its own distinctive flavor and your syrup will have more of the flavor of honey in the finished product. Try lavender honey for a more forward flavor. Keep in mind that honey is much sweeter than sugar so use 1/2 to 2/3 cups of honey for every one cup of sugar.
- Coconut Sugar – This makes a great substitute for white sugar. It is a 1:1 ratio, meaning one cup of coconut sugar for one cup of white sugar. Some people believe since coconut sugar is plant-based it is more natural.
- Light Brown Sugar – This is the easiest substitute for white sugar. To substitute use a 1:1 ratio of brown sugar to white sugar. Note that your syrup will take on a darker color using light brown sugar. Dark brown sugar is not recommended.
Culinary Grade vs. Fresh Lavender
We tested both culinary-grade and fresh-picked organic lavender. The taste was the same but the color was more vibrant with the fresh lavender. Here are side-by-side comparison photos:
Best way to store Lavender Simple Syrup
After you have strained all the lavender flowers and buds from the syrup, pour the syrup into an air-tight container or jar.
Lavender simple syrup will keep well in the refrigerator for up to one month.
FAQ: Why is my lavender syrup bitter?
If you let the lavender simmer and steep too long it can take on a bitter note, so be sure to limit your simmering to 15 minutes and your steeping to no more than one hour.
Additional cocktails using simple syrup or infused simple syrup
- Cucumber Mint Cocktails
- Blueberry Vodka Cocktail
- Lemon Drop Martinis
- Watermelon Vodka Cocktail
- Blackberry Champagne Cocktail
Lavender Syrup
Equipment
- 1 Medium sauce pan
- 1 measuring cup
- 1 Fine mesh strainer
Ingredients
Lavender Syrup
- 1 cup sugar
- 1 cup water
- 3 Tbsp Dried Lavender buds or Organic Fresh Lavender buds food grade
Instructions
- Make your simple syrup first by blending equal parts sugar and water. For this recipe use 1 cup sugar and 1 cup water.
- Add 3 tablespoons of Lavender buds to simple syrup and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Remove the syrup from heat and allow it to cool for 1 hour or until you achieve your desired lavender flavor.
- Once syrup has cooled strain the lavender flowers and buds from the syrup. Make sure you use a fine mesh strainer. You may need to strain multiple times to remove all bud particles.
- Transfer syrup to an air tight container.
- Lavender simple syrup holds up well in the refrigerator for up to one month.
Notes
White sugar will allow for a hint of purple color in your finished syrup. When you use a substitute with a darker color the finished syrup will take on a darker color
- Honey – makes a lovely substitute for white sugar. Honey has its own distinctive flavor and your syrup will have more of the flavor of honey in the finished product. Try lavender honey for a more forward flavor. Keep in mind that honey is much sweeter than sugar so use 1/2 to 2/3 cups of honey for every one cup of sugar.
- Coconut Sugar – This makes a great substitute for white sugar. It is a 1:1 ratio, meaning one cup of coconut sugar for one cup of white sugar. Some people believe since coconut sugar is plant-based it is more natural.
- Light Brown Sugar – This is the easiest substitute for white sugar. To substitute use a 1:1 ratio of brown sugar to white sugar. Note that your syrup will take on a darker color using light brown sugar. Dark brown sugar is not recommended.
Nutrition
It’s one of my favorite cocktails to serve because with each sip you can taste a little hint of all three ingredients ~ pineapple, Chambord raspberry liqueur, and crisp vodka
This sunny, slightly sweet, tart, frothy, and completely gorgeous French martini recipe was created in New York in the late 1980s. The first French Martini gained popularity as a contemporary classic cocktail and hasn’t looked back since!
These types of elegant, beautiful, fruity cocktails, like our Blueberry Vodka Cocktail, and reader favorite, the Pineapple Vodka Cocktail, are always a hit with friends and for special occasions. The French Martini has the advantage of being super simple to make because, unlike the others, you don’t need simple syrup.
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Ingredients Needed
Just 3 ingredients ~ plus a delicious garnish ~ are needed for this simple drink
See the recipe card below for the exact quantities of each ingredient
- Pineapple Juice – If you can find (or make) fresh fruit juice then definitely use it! If not, use quality premade 100% pineapple fruit juice. You’ll need just 2 ounces, or 60 ml pineapple juice, for each drink
- Vodka – Since there are just a few ingredients in this drink opt for a good vodka for the best and cleanest flavor
- Chambord Liqueur– Chambord black raspberry liqueur is where we get the name French martini. Chambord is a French raspberry liqueur that is an infusion of raspberries, blackberries, black raspberries, black currant, Madagascar vanilla, and Cognac
- Fresh Raspberries – Optional, but perfect for a garnish. We skewered ours with a decorative bamboo pick. We chose to use 3 raspberries since traditional martinis use 3 olives. You can also use a citrus peel for garnish.
Instructions for making a French Martini
While this recipe is super simple there are a few important steps for success:
- Prep the garnish by skewering 3 raspberries and set aside
- Add ice cubes, pineapple juice, and vodka to the martini shaker
- Pour the Chambord into the shaker
- Place the top on the shaker and shake vigorously for about 30 seconds
- The shaker will get super cold so, if needed, wrap a small kitchen towel around it. I always do this because it also helps save you if there are any leaks from the shaker
- Leave the strainer part on the shaker and gently pour the shaken martini into the martini glasses
- The strainer will prevent any ice from going into the glasses and diluting the finished cocktail
- The top of the French martini should be foamy as you pour it in. The foaminess will depend on how cold the drink is and how long you shake before you pour
Helpful Tips for the Perfect French Martini
- If possible chill or freeze both your martini glasses and your martini shaker for about 10-15 minutes before preparing the drinks
- Chilled pineapple juice, Chambord, and vodka from the freezer, are ideal to help create the frothy top for this drink which makes it look so elegant
- Use ice cubes, instead of crushed ice, in the shaker for the best results. Crushed ice tends to dilute the drink too much while shaking
- The colder the ingredients when you start the more refreshing and frothy the French Martini cocktail will be when you pour it!
Of course, if the drink isn’t super frothy on top it will still be delicious! And the froth will evaporate in a few minutes. Serve immediately after pouring. Again, these cocktails are still delicious even with little or no froth.
Substitution Ideas
Since there are only 3 ingredients in the original French Martini there aren’t a lot of substitutions to be made, however, here are a few ideas if you feel like getting creative!
- Gin – substitute gin for vodka for a slightly more botanical taste. (An original martini is made with dry gin and dry vermouth)
- Pineapple wedge garnish – Instead of raspberries use a chunky wedge of pineapple on the side of the glass, along with the freshest pineapple juice
- Lemon twist garnish – to give the drink more of a classic martini feel use a twist of lemon peel instead of the raspberries
- Chambord substitute – there are a few other choices available so if you’re not using Chambord we recommend Mathilde Framboise Liqueur because it has a clean raspberry flavor, or another type of black currant liqueur
- Vanilla Vodka – If you want an added bit of vanilla flavor. Be sure to substitute with a high quality vodka (such as Absolut vanilla vodka)
Equipment
- SHAKER – Using a quality cocktail shaker, with room for plenty of ice, is the key to a great frothy French martini. We use either a traditional silver shaker or a clear shaker. Just make sure it has a strainer on top. If yours doesn’t have a strainer you’ll need a fine mesh strainer instead for pouring the drink into the glasses.
- GLASSES – We love the elegant look of an etched coupe glass, but a traditional v-shaped martini glass works well too. Regardless of the shape use a chilled martini glass.
Make-Ahead Tips
Planning a party and want to prep ahead of time? Great idea!
- Chill everything!
- If making fresh pineapple juice make it ahead of time and then shake well before prepping the cocktails
- Premix the Chambord, pineapple juice, and vodka and refrigerate. When ready to prepare the drink add ice to a shaker and proceed as above
FAQ
- Why is it called a “French Martini”? This cocktail wasn’t invented in France but Chambord liqueur is produced in France, thus the name. Want to make it even more French? Use a French vodka brand, such as Ciroc, Vodka Mariette, or Grey Goose.
- Who invented the original French Martini? It was one of the many specialty cocktail recipes to appear in one of restaurateur Keith McNally’s New York City bars. The original recipe was on the cocktail menu at McNally’s famous Balthazar in SoHo and this classic recipe was popularized by the “King of Cocktails” Dale Degroff.
- Is this cocktail a true martini? A French martini cocktail isn’t technically a martini cocktail but has the name because it’s served in a martini glass. This fruity cocktail is a lightly sweet drink while a classic gin martini or dry vodka martini is not sweet at all.
- Should I refrigerate Chambord? It is shelf-stable but we recommend chilling it. It tastes great on its own, poured over a glass of ice.
Perfect appetizers to serve along with French Martinis:
- Our Honey Roasted Cashews are a sweet, salty snack that is perfect for happy hour
- Baked Brie with Garlic pairs perfectly with these slightly tart martinis
- Crab Cakes with zesty homemade Cocktail Sauce are an ideal appetizer or great as a light meal
French Martini
Equipment
- 1 Cocktail Shaker
- 2 martini glasses
Ingredients
- 4 ounces premium vodka
- 2 ounces pineapple juice
- 1 ounce Chambord liqueur, or similar such as Mathilde Framboise (2 TBSP)
- ice cubes
- 6 raspberries for garnish, optional
Instructions
- Fill a cocktail shake about ½ full with ice cubes
- Add vodka, pineapple juice, and Chambord to the shaker
- Shake vigorously for about 20-30 seconds. The shaker will get very cold, so consider wrapping it in a dish towel. You want some froth to develop in the shaker
- Strain gently into 2 martini or coupe glasses
- If desired, garnish with a few raspberries, and serve
Notes
- This drink works best if all of the ingredients are chilled before using
- Use whole ice in the shaker. Crushed ice melts too quickly and will dilute the martini
- Just need one martini? Simply cut the ingredients in half
- For an extra cold drink chill the glasses in advance
Nutrition
This simple drink brings back childhood memories of dinners out with my family. My parents would always order me a classic “Shirley Temple” mocktail before dinner and it made me feel so grown-up.
As an adult, I love to mix up and serve this updated adult cocktail version of a Shirley Temple at happy hour for family and friends. They are also great by the pitcherful for backyard barbecues.
This limited-ingredient cocktail is easy to make, fun to serve, and will take your friends back to their favorite childhood drink memories at your next get-together!
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What is a Dirty Shirley Cocktail?
Simply put, a Dirty Shirley is the adult boozy take on the classic Shirley Temple mocktail, with the addition of vodka. It is cool and refreshing but with the same sweet old-fashioned twist. It’s also known as a Shirley Temple Black.
Because this cocktail is on the sweeter side we like to serve her with savory appetizers and snacks such as our Honey Roasted Cashews or easy Baked Brie with Garlic.
Simple Ingredients for a Dirty Shirley Cocktail:
- Amarena Wild Cherries – jarred, in syrup, they have a pure cherry flavor
- Vodka – use a good vodka such as Grey Goose or Tito’s
- 7-up (we use 7-up Zero Sugar) – or any lemon-lime soda
- Fresh Mint Leaves – for garnish
- Also – short skewers or pretty cocktail picks for garnishing your Dirty Shirley
TASTING NOTES:
We tested this easy cocktail recipe a few different ways (it’s a tough job, we know!), and here’s what we and all of our (too willing) friends found:
- We preferred using 7-up with Zero Sugar. Because the zero sugar version is less sugary it allows the sweetness of the cocktail to come mainly from the delicious deeply flavored cherry syrup. It also makes this drink lower in calories!
- Using the flavor-packed Italian jarred Amarena Cherries was far tastier than Grenadine syrup. Amarena syrup has a sweet taste and has a pure cherry flavor!
How to make a Dirty Shirley Drink
- Strain one ounce of Amarena cherry juice from the jar into a shot glass
- Set aside 3 cherries for garnish
- Fill a tall glass with ice cubes (we recommend a clear glass because this gal is gorgeous!)
- Pour 2 ounces of vodka over the ice
- Drizzle in the reserved 1 ounce of Amarena cherry syrup
- Slowly fill the remainder of the glass with 6 ounces of 7-up
- Skewer one mint leaf and three Amarena cherries with a cocktail pick or 3-4″ skewer
- Place over the top of the glass as your garnish
- Serve cold and enjoy!
What are Amarena Cherries?
- Amarena Cherries come from the cities of Bologna and Modena in Italy. “Amarena” is a variety of cherries that are small, dark, and tart. They are preserved in a deep rich syrup and often sold in equally beautiful jars. Our favorite is Fabbri brand
- These cherries have a wonderful flavor that is unlike the standard Maraschino cherry. They are definitely a gourmet treat that can be used in many different recipes, and if you store them in the refrigerator they have a long shelf life. Try drizzling in cocktails or topping ice cream or pound cake. We love to pour a drizzle of syrup and a few cherries over brie, goat cheese, or on a Parmesan wedge on a charcuterie board for a gorgeous touch.
Where did the traditional Shirley Temple originate?
- No one knows which establishment originally served the first Dirty Shirley, but it is clearly linked to the Shirley Temple original mocktail.
- The original drink was crafted at the legendary (and now closed) Brown Derby Restaurant in Hollywood, for famous child actress, Shirley Temple. She was seen there on many occasions, especially after award shows in the 1930s. To make her feel special the drink was created and named after her. (Fun fact: the Brown Derby also invented the Cobb Salad!)
Simple Recipe Variations
- Make a classic Shirley Temple mocktail by omitting the vodka
- Amarena Cherries – substitute Maraschino Luxardo cherries
- Amarena Cherry Syrup – use the syrup from the Maraschino cherries or a traditional Grenadine syrup
- 7-up – substitutions include Sprite, lemon-lime soda, or ginger ale
Using any or all of these substitutions will change the flavor and color of the cocktail. Either way, we recommend using the best quality, since there are so few ingredients.
The ultimate variation ~ “The Dirty Shirley Martini”
During our tasting sessions, we thought this cocktail would also make a fantastic martini for a special occasion, and we were right!
- Using the recipe above: Combine 2 ounces vodka, 1 ounce cherry syrup, and 6 ounces 7-Up
- Add 1/2 ounce of fresh-squeezed lime juice
- Fill a cocktail shaker with ice and add all of the Dirty Shirley ingredients.
- Shake until the shaker is super cold
- Strain into a martini glass
- To garnish: add one mint leaf and three Amarena Cherries to a cocktail pick or short skewer and lay across the top of the martini
- Serve and enjoy!
Looking for more great cocktail ideas?
We’ve got you covered on gorgeous fun drink ideas:
- Blueberry Vodka Cocktail or Watermelon Vodka Cocktail
- French 75 Cocktail
- Hugo Spritz or Aperol Spritz
- Kir Royale
- French Martini
- Classic White Russian
Dirty Shirley Cocktail
Ingredients
- 2 ounces vodka (cold)
- 1 ounce cherry syrup, from Amarena jarred cherries, + 3 cherries for garnish
- 6 ounces 7-up (zero sugar)
- 1 mint leaf
Instructions
- Strain one ounce of Amarena Cherry juice from the jar into a shot glass and set aside 3 cherries for garnish
- Fill an 8 oz glass with ice and pour in 2 ounces of vodka
- Pour in 1 ounce of Amarena syrup
- Fill the remainder of the glass slowly with 6 ounces of 7-Up. Stir to blend all of the flavors.
To Garnish:
- Add one mint leaf and three Amarena cherries to a cocktail pick, or short skewer. Place across the top of the glass for garnish
- Serve and enjoy!
Notes
- Can’t find Amarena Cherries? – Substitute Grenadine for the syrup and Maraschino cherries for the garnish
- This recipe can be doubled for 2 drinks
- The Amarena syrup blends best at room temperature
- Omit the vodka for a traditional Shirley Temple mocktail
Nutrition
Sangria is the perfect warm-weather drink because it’s light, refreshing, gorgeous and so easy to make! Bonus points are given if you are drinking it poolside!
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What is Sangria?
The refreshing wine-based Sangria drink hails from Spain and it can be many different flavors. However, a traditional white sangria has a few basic ingredients that you must include: dry white wine, fruit, and a sweet liqueur (we use Grand Marnier). The mixture is marinated for a few hours and served cold.
There are a million versions and ours is really flexible based on what type of fruit you have on hand.
I will admit that I’m new-ish to the Sangria game, but now I’m hooked! This version was generously “borrowed” from my sister who is my Sangria aficionado. She makes it all the time, and it’s fantastic, so I had to steal her recipe!
Use this as your base recipe and make it your own with the addition of other fruits and liqueurs. She likes hers a little sweet and I like mine a little zesty, so we have options for both!
Ingredients needed:
This is a list of things you will need for our version, however, remember you can easily mix and match the fruits and liqueur.
- Dry White Wine – Any dry white wine will work such as Sauvignon Blanc, Viognier, Pinot Grigio, or a dry Spanish wine. Since the wine will be marinating with fruit you can select a less expensive bottle but you’ll still want to choose one that would taste good on its own
- Orange Liqueur – We use Grand Marnier, but Cointreau is a great option too
- Prosecco or Cava – Substitute sparkling water if you want a version with less alcohol
- Powdered sugar and brandy– These are optional and based on how sweet your fruit is and how sweet you like your drinks. You can also sweeten with a dash more orange liqueur
- Fruit – Get creative here because, honestly, everything works! We love oranges, limes, apples, peaches, grapes, mixed berries, and kiwi
How to make White Sangria:
Making sangria is simple, however, it tastes best if the fruit macerates (which is just a fancy name for marinating!) for a few hours, so if you can make it about 4 hours ahead of time definitely do!
- Wash all of the fruit. No need to peel any of it (yea!)
- Slice the citrus (oranges, limes) into thin slices
- Slice the kiwi, peaches, and apples
- Take the tops off of the strawberries and slice them, unless they are very small
- Set aside some of the prettiest fruit for garnish. We usually use lime wheels
- Place all the fruit (except garnish) into a large clear pitcher. (Use a clear pitcher if you can because this drink is drop-dead gorgeous!)
- Add the Grand Marnier (or Cointreau) and the entire bottle of white wine to the pitcher
- If you like it a little sweeter (and especially if the fruit isn’t quite in season) add the powdered sugar and the brandy
- Give everything a gentle stir with a long-handled spoon and let it chill in the refrigerator for about 4 hours (and up to 24-hours)
- Chill the Prosecco, Cava, or sparkling water
- Just before serving add ice to the serving glasses
- Remove the pitcher from the refrigerator, give it another gentle stir and then top it with the Prosecco, Cava, or sparkling water. Give it one more quick stir to blend everything
- Pour the sangria into the glasses, along with some of the fruit, garnish the glasses, and serve cold
Substitution ideas:
Again, mix it up with a variety of fruits! Here are some other ideas:
- Nectarines
- Mango
- Blood oranges
- Pineapple slices
- Watermelon (add this at the end so it doesn’t get too mushy)
- Grapefruit
- Add peach schnapps or triple sec in place of the orange liqueur
- Use flavored bubbly water to give it added fruitiness
Pro Tips:
- This drink tastes better if everything is cold
- A garnish of mint works perfectly and looks pretty!
- Fruit in season is always sweeter so adjust the powdered sugar and brandy accordingly
- Add some of the macerated fruit to the glasses
- These drinks pack a punch so bring down the alcohol level by using sparkling water instead of Prosecco
- Feeling extra fancy? Top with Champagne instead of Prosecco
- Want to keep it authentic? Use a dry Spanish white wine and Cava
- Use a large pitcher. We love this clear glass pitcher to show off the fruit!
What to serve with Sangria
Now that you have the perfect Summer refresher you’ll want some easy but delicious light snacks or dinner to match! Here are some of our top choices:
- Teriyaki Chicken Skewers with a Spicy Peanut Sauce
- Coconut Shrimp with Pineapple Salsa
- Spicy Jerk Chicken
- Chimichurri Shrimp or Chimichurri Steak
White Sangria Recipe
Ingredients
- 1 apple, thinly sliced
- 1 peach, thinly sliced
- 12 Green grapes, seedless
- 2 lime, sliced
- 2 kiwi, sliced
- 1 cup berries (blackberries, strawberries, blueberries)
- 1 orange, thinly sliced
- 3 ounces Grand Marnier, or Cointreau
- 750 ml dry white wine (1 bottle)
- 1 Tablespoon powdered sugar, optional
- 2 Tablespoons Brandy, optional
- 750 ml Prosecco, Cava, or sparkling water (1 bottle or 26 ounces), very cold
Instructions
- Prep all the fruit. Set some aside for the glasses and as garnishes
- Place all the prepared fruit in a large pitcher
- Add Grand Marnier (or Cointreau) and white wine. Add powdered sugar and brandy, if using, and mix everything gently together with a large spoon
- Chill in the refrigerator for 4 hours – 24 hours
- Add ice and the reserved fruit to serving glasses
- Just before serving add the Prosecco or Cava (or sparkling water) and mix together with a large spoon
- Garnish and serve
Notes
- Don’t add the sparkling wine/water until just before serving in order to make sure the sangria is bubbly
- Adding the powdered sugar is optional, depending on how sweet your fruit is or how sweet you want the sangria
Nutrition
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