Shaken · Tiki mug
GarnishDehydrated grapefruit wheel and mint sprig
Shaken · Tiki mug
Matt Reysen, Dante, New York City
Zombie Spritz cocktail recipe
What goes in it
- 1.5 ozLillet Rosé
Bottle · Lillet Rosé
- 0.5 oz
- 0.25 oz
- 1 barspoon
- 1 barspoonBanana liqueur
Bottle · Banana Liqueur
- 1 barspoon
- 0.5 ozGrapefruit juice
Fresh juice · Recipe below ↓
- 0.25 ozLime juice
Fresh juice · Recipe below ↓
- 0.25 ozCinnamon syrup (1:1)
House prep · Recipe below ↓
- 2 dashesAngostura bitters
Bottle · Angostura Bitters
- 1 dash
- 2 oz
Method · Shaken
- 1Shake everything except the cava with ice.
- 2Strain into a goblet or tiki mug packed with crushed ice and top with the cava.
- 3Garnish with a dried grapefruit wheel and a mint sprig.
- Glass
- Tiki mug
- Ice
- Crushed
- Garnish
- Dehydrated grapefruit wheel and mint sprig
Prep ahead
Fresh juice
Grapefruit Juice
- Yield
- About 6 oz per grapefruit
- Keeps
- 2 to 3 days
- Storage
- Refrigerated
Ingredients
- Fresh grapefruit
Method
- 1Juice and fine strain. Store in the refrigerator.
Fresh juice
Lime Juice
- Yield
- About 1 oz per lime
- Keeps
- 1 day
- Storage
- Refrigerated
Ingredients
- Fresh limes
Method
- 1Juice to order or in small batches. Strain out seeds and pulp. Store in the refrigerator.
House prep
Cinnamon Syrup (1:1)
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 1 partwhite sugar (by weight)
- 1 partwater (by weight)
- 3 cinnamon sticks per cup of water, broken up
Method
- 1Simmer the cinnamon in the water for 5 minutes. Stir in the sugar until dissolved, then let steep as it cools, about 2 hours. Strain. Store in the refrigerator.
Mixer
Saline Solution (1:4)
- Keeps
- 3 months
- Storage
- Room temperature
Ingredients
- 1 partkosher salt (by weight)
- 4 partswater (by weight)
Method
- 1Blend or shake until the salt dissolves.
About the Zombie Spritz
Zombie Spritz is a spritz made with lillet rosé, aperol and aged rum, created by Matt Reysen at Dante.
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