Spiaggia Spring Cocktail

Melissa Carroll, of Chicago's Spiaggia, created this bright, lightly fruity tipple to toast the start of spring.
drink

Spiaggia

Stellar mixologist, Melissa Carroll, proudly mixes up the delicious Spiaggia Spring Cocktail. Mantuano explains, “this cocktail has bright acidity from the juices, while the vermouth adds a slightly bitter, herbal note. The aromas from the tarragon further the nuances that say spring! All in all this is a super refreshing cocktail that goes down easily.”

Courtesy of Melissa Carroll, Spiaggia.

1
Servings
100
Calories Per Serving
Deliver Ingredients

Notes

Miele Thun honey syrup is 2 parts Miele Thun honey mixed with 1 part boiling water.

Ingredients

  • 1 1/2 Ounce vermouth such as Manuel Acha White Vermouth
  • 1/2 Ounce fresh squeezed grapefruit juice
  • 1/2 Ounce Pineapple juice
  • 1/2 Ounce honey syrup such as Miele Thun honey syrup
  • pinch of fresh tarragon, stripped from the stalk

Directions

Muddle ingredients together.

Shake in a cocktail shaker and double strain the cocktail.
Pour over rough, crushed ice.
Finish with a sprig of tarragon.
Serve with a smile.

Nutritional Facts

Total Fat
1g
1%
Sugar
13g
14%
Carbohydrate, by difference
23g
18%
Protein
1g
2%
Vitamin A, RAE
115µg
16%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
11mg
1%
Choline, total
5mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
3µg
0%
Folate, total
95µg
24%
Iron, Fe
5mg
28%
Magnesium, Mg
12mg
4%
Niacin
3mg
21%
Phosphorus, P
31mg
4%
Selenium, Se
1µg
2%
Sodium, Na
66mg
4%
Vitamin D (D2 + D3)
1µg
7%
Water
59g
2%
Zinc, Zn
1mg
13%

Cocktail Shopping Tip

Buy your booze in bulk – transfer what you need into smaller bottles to stock your bar – you’ll save money and have enough leftover for your next party.

Cocktail Cooking Tip

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.