Flora Adora Spritz On The Ritz
Suitable for the suavest of garden soirees but easy enough to fix for a cucumber harvest picnic, the Spritz on the Ritz enjoys being caressed in lace-gloved and garden-gloved hands alike. Tropical pineapple tangles with the indelible aromas of Flora Adora in this peculiar punch based on the classic cocktail. A choice outstanding in its field!
Prep Time
4 Minutes
Serves
8
Glass
Punch Bowl/Short Footed Stemware
Equipment
Barspoon
Garnishes
Cucumber Wheel/Edible Flowers/Pineapple Wedge
Ingredients
- 1 1/2 parts HENDRICK'S FLORA ADORA
- 1/2 part Pineapple Juice
- 1/2 part Lemon Juice
- 1/2 part Aperol®
- 1/4 part Simple Syrup
- Splash Club Soda
- Cucumber Wheels, Edible Flowers, Thin Pineapple Wedges to Garnish
How to make
- In a punchbowl over a large block of ice, combine liquid ingredients and stir well.
- Garnish with cucumber wheels, pineapple wedges & edible flowers.
- Serve in punch cups.
Garnishes
- Cucumber Wheel
- Edible Flowers
- Pineapple Wedge
Occasions
- Boozy Brunch
- Garden Parties & Picnics
- Punch O’Clock
- Celebrations
- Refreshing Summer Drinks
- Welcome Drinks
Buy your punch some extra chill time by placing the bowl in the freezer for 30 minutes before mixing.
Some questions
people often ask us
My garden party just finished and, inexplicably, there is leftover punch. Can I save it?
Indeed! Strain out the liquid and store it in a glass jar in the fridge, where it can provide individual cocktails for a week.
What food shall I serve with the Spritz on the Ritz?
This cocktail makes for versatile pairings, but we quite enjoy it with tacos and sushi.
What flower arrangement would you suggest pairing with Spritz on the Ritz?
Roses (classically Hendrick's!) mixed with wild violets and peonies. A bird of paradise or two adds a festive tropical accent.
A brief history of
Gin
Gin can be traced back to the Middle Ages, with a spirit flavoured with Genever (the Dutch word for Juniper) referenced in a 13th Century Flemish manuscript. Like many spirits, gin was originally produced as a medicine to treat conditions such as dyspepsia and gout and was popularly drank by British soldiers fighting the Dutch in the 17th Century. It made its way to Britain in the early 18th Century, being produced as homebrew in many British homes.