The Garden Party Spritz is a technical, high-toned build that pairs the cooling essence of cucumber with the sharp acidity of verjus. Effervescence from sparkling wine lifts the botanical layers, while ginger syrup adds a subtle, spiced structure. This refined cocktail delivers a vibrant palate and a dry, direct finish.
3oz SOTO Junmai Ginjo (Cucumber infused)
.5oz verjus or squeeze of lemon
.25oz ginger syrup or ginger liqueur
2 dashes Angostura bitters
1oz sparkling wine
Garnish – Cucumber slice
Glassware – Champagne Flute or Highball
Add all ingredients except sparkling wine to a mixing glass over ice and stir well to chill. Strain into a flute and top with sparkling wine. This can also be made directly in a highball glass or SOTO Junmai can over ice, stir to combine and topped with sparkling wine.
