A fun and fruity spritz, created by our friends at CAPITANO.
- 25ml Never Never Fancy Fruit Cup
- 15ml Earl Grey syrup
- 50ml CAPI Dry Ginger Ale
- 50ml CAPI Yuzu
- cucumber ribbon
- frozen berries
- Build in a wine glass over ice.
- Garnish with cucumber ribbon and berries.
- To make the Earl Grey Syrup:
- Steep 10g Earl Grey tea in 500ml boiling water. Strain through chinois.
- Measure weight and add double that in caster sugar. Stir to dissolve.