Second Ave Spritz

Cava, Gin, Lemon, Cantaloupe Shrub, Coconut-Pandan Syrup, Cinnamon Syrup, Sherry

Bartender JoJo Kitchen of Rob Roy | Seattle, WA

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Adapted by StarChefs  |  November 2025  |  Photo: Alexander Zeren

INGREDIENTS

Cantaloupe Shrub:
Cantaloupe
Granulated sugar
White wine vinegar

Coconut-Pandan Syrup:
520 milliliters coconut water
Pandan leaf
790 milliliters granulated sugar
3 grams kosher salt

Cinnamon Syrup:
1 kilogram granulated sugar
5 sticks cinnamon, crushed

To Assemble and Serve:
Yield: 1 cocktail
2 ounces cava
1 ounce gin
¾ ounce lemon juice
1 bar spoon Amontillado Sherry
2 dashes orange flower water
Lemon wheel

METHOD

For the Cantaloupe Shrub:
In a nonreactive container, combine equal weight cantaloupe and sugar. Cover and let sit 12 hours at room temperature. The next day, add 50-percent white wine vinegar in milliliters by weight of the fruit. Stir until sugar is fully dissolved. Strain through a fine-mesh sieve. Bottle and refrigerate.

For the Coconut-Pandan Syrup:
In a saucepan over medium heat, warm coconut water and pandan leaf.  Add sugar and salt, stirring until fully dissolved. Remove from heat and transfer mixture to an airtight container. Let sit overnight at room temperature. The next day, strain, bottle, and refrigerate.

For the Cinnamon Syrup:
In a pot over medium heat, toast cinnamon sticks until fragrant. Add sugar and 500 grams water, stirring until sugar has fully dissolved. Remove from heat and let cool 90 minutes. Strain, bottle, and refrigerate.

For the Second Ave Mix:
Combine equal parts Coconut-Pandan Syrup and Cinnamon Syrup in a nonreactive container. Bottle and refrigerate.

To Assemble and Serve:
Pour cava into a wine glass and set aside. In a shaker tin, combine gin, lemon juice, Sherry, orange flower water, ½ ounce Cantaloupe Shrub, and ½ ounce Second Ave Mix. Shake and strain into cava-filled wine glass. Add ice. Garnish with lemon wheel and serve with a straw.

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