Signature
Matthew Kelly / Supercall

Gin • Dry
Spritz Collins Fishbowl

Light, appetite-whetting aperitifs are usually served in coupes or flutes, letting drinkers flit about their aperitivo hour before sitting down to a more serious drink with dinner. This isn’t one of those. The Spritz Collins served at Sink|Swim in Chicago could fill many clinking little glasses, but instead it arrives in one magnificent fishbowl. “The Spritz Collins is a play on two classic cocktails: the Aperol Spritz and the Tom Collins,” bar manager Sean McNeilly explains. It combines the easy bitterness of Luxardo Aperitivo with the carbonation of prosecco and a juniper-heavy gin. Giant as it is, the punch remains light and spritzy.

[Note: McNeilly specifies a 6-to-1-to-1 ratio of ginger to water to sugar, but you can adjust to taste.]

The Essentials

gin
luxardo aperitivo
Prosecco
The Details
Contributed by

Ingredients

5 oz gin
1 oz luxardo aperitivo
1 oz Ginger Syrup
1 oz honey syrup
2 oz Lemon Juice
6 oz Prosecco
lemon

Method

  • Add all ingredients except prosecco and lemon wheels to a fishbowl and stir.
  • Add ice until punch reaches about two-thirds of the bowl.
  • Top with prosecco, add lemon wheels and stir briefly to incorporate.
  • Add straws and serve.
easy
Strength:
Spicy Ginger Syrup
Custom Ingredient

Ingredients

1 Cup Water
1 Cup Sugar
1 Cup Ginger

Method

  • Add all ingredients to a saucepan and bring to a simmer.
  • Stir until sugar dissolves, then remove from the heat.
  • Cool and refrigerate overnight, before straining with a fine sieve.
Honey Syrup
Custom Ingredient

Ingredients

1 Cup honey
1 Cup water

Method

  • Combine the water and honey in a saucepan and bring to a boil.
  • Reduce to a simmer and stir until honey dissolves, about 2 minutes. Immediately take the saucepan off the heat.
  • Let cool, then pour into a container and store in the refrigerator for up to one month.