Inspired by French aperitif culture and long summer afternoons, the St-Germain Spritz has become a staple of modern terrace drinking, offering operators a serve that is approachable, adaptable, premium and profitable.
The St-Germain Spritz pairs well with oysters and seafood, light charcuterie, burrata and citrus salads, and summer sharing plates.
Adaptable serve
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Operators looking to elevate the serve could also use lemon oil over the rim of the glass and serve in premium glassware or garnish with edible flowers.
The cocktail can also easily be adapted into a Hugo Spritz by adding fresh mint and lime, as well as a Rosé Spritz by replacing the Prosecco with sparkling rosé.
For a brighter citrus profile, operators could add 10–15ml of pink grapefruit juice, while reducing the St Germain to 35ml per serve and using an alcohol-free sparkling wine provides a lower-ABV version.
Modern classic
With a suggested selling price of between £9.50 and £12, dependent on location, and costing around £2.10 to make one serve, the St Germain Spritz also provides a healthy profit margin of between 75% and 80%.
Speaking to The MA, St-Germain global ambassador Franck Dedieu said: “The St-Germain Spritz is a modern classic that delivers effortless elegance with minimal operational complexity, making it a perfect premium upsell for pubs.”
St-Germain Spritz
Glassware: Large wine glass or balloon glass
Equipment: Jigger, bar spoon, ice scoop, peeler
Ingredients (single serve):
- 40ml St-Germain Elderflower Liqueur
- 60ml dry Prosecco
- 60ml soda water
- Cubed ice
- Lemon twist
Method:
- Fill a large wine glass with ice
- Add 40ml St-Germain
- Top with 60ml chilled Prosecco
- Add 60ml soda water
- Gently stir to combine
- Garnish with a lemon twist and serve
- To feature in The MA’s Drinks Masterclass series please contact rebecca.weller@wrbm.com.
