Gin Spritz

January 27, 2014

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: A drink for when you're gazing over the cold, wintry horizon.

Gin spritz from Food52

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Staring out into the darkness that envelopes the bare trees each night here in DC, I often long for a little taste of the times when we crank our air conditioners and pray for the power to stay on. 

With that I give you Gin Spritz. This will require that you produce some mint out of season, but hopefully your plant is so hearty it is still growing in the window box. I prefer a gin with a loud juniper mouth, but any kind will do. The prosecco is the nod to winter, and the lime to the tropics you long for. Sugar balances it all up. Good for sharing y’all. 

Gin Spritz by erinmcdowell

Serves 1

Juice of one lime
4 to 6 mint leaves
1 tablespoon sugar
1 shot gin

See the full recipe (and save and print it) here. 

Photo by James Ransom

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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See what other Food52 readers are saying.

  • ATG117
  • CarlaCooks

Written by: Jestei

The ratio of people to cake is too big.


ATG117 January 27, 2014
I'd love scaled up measurements for these one serving cocktails!
CarlaCooks February 2, 2014
I made this for a full bottle of prosecco. I used 6x the amount of mint/sugar/lime/gin. It turned our pretty well, but I would probably cut down on the sugar a bit.