4 2 SPRING 2020 FOOD & DRINK
YOU CAN’T BRING
FLAT CHAMPAGNE
BACK FROM THE
DEAD, BUT YOU
CAN GIVE IT
SECOND LIFE AS A
COCKTAIL SYRUP.
This low-octane, cheeky aper-
itivo gets its dash of gentle
sweetness from Champagne
syrup—a trick for reusing
fl at fi zz that we learned from
Massimo Zitti, owner of
Mother (motherdrinks.co),
a super-green cocktail bar on
Toronto’s Queen West strip.
1 oz Cynar
1 ⁄ oz fresh ruby red
grapefruit juice
⁄ oz fresh lime juice
⁄ oz Champagne Syrup
(recipe on page 98)
Ice cubes
3 oz soda water
Grapefruit slices
1 Pour Cynar, grapefruit juice,
lime juice and Champagne
Syrup into a cocktail shaker.
Add 5 ice cubes and shake well
for 30 seconds.
2 Strain cocktail into Collins
glass fi lled with ice cubes.
Add soda water. Garnish with
thin slices of grapefruit. Serve
immediately.
Makes 1 drink
POMPELMO
SPRITZ
WASTE NOT, WANT NOT
The method for making
champagne syrup
works with any leftover
wine, including sherry
and vermouth!