Dripping Springs Spritzer

Dripping Springs Spritzer, photo by Daniel Krieger
Photo by Daniel Krieger

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).

  • 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

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.

Published on January 15, 2016