This recipe comes to us from Specialty Foods Monger and Spritzer Sample Extraordinaire, Daniel Berman! His secret to any spritz is 2 parts sweet, 1 part sour, and a dash of something aromatic. As long as the flavors make sense together, you can mix and match with any trio you’d like and scale up and down as needed!
Ingredients:
2 oz Meadowland Oregon Black Bird Syrup 1 oz Gar Rioja Vinegar 20 dashes Hella Mexican Chocolate Bitters
Directions:
Combine all ingredients in a pitcher, then fill two thirds of the way full with seltzer. Top off with ice and serve.
