Recipe courtesy Grand Army Bar, Brooklyn
Brooklyn’s new Grand Army Bar is a collaboration from local restaurant and bar personalities, including Mile End owner Noah Bernamoff, former Prime Meats bartender Damon Boelte, prolific food photographer Daniel Krieger and Rucola owner Julian Brizzi. Boelte developed this wintry wine spritzer and named it after Dripping Springs park, in his home state of Oklahoma. It matches well with the bar’s refined dishes (confit tuna on toast, leafy greens with pistachio pesto).
Published: January 15, 2016
Ingredients
½ ounce Ricard
½ ounce St. Germain
½ ounce Carpano Bianco
2 ounces sparkling wine
1 ounce seltzer water
Mint, for garnish
Edible flowers, for garnish
Directions
Add first three ingredients to a wine glass and top with crushed ice. Add sparkling wine and seltzer and more crushed ice as needed. Garnish with mint and seasonal, edible flowers.
