BUGIN GARDEN SPRITZ, the cocktail you don’t expect
- ginbugin
- Jul 19
- 3 min read
But what do cocktail rubs and gelatin drinks do in cocktail making? Let's find out how to use the BUGIN range in mixology too!
Among the latest creations from the BUGIN sensory laboratory is a completely new creation, as unexpected as it is destined to become a must-have: it's called the BUGIN Garden Spritz. A surprising cocktail, capable of wowing from the first sip and leaving such a recognizable impression that it will become a new staple of your aperitivo.
How did this invention come about? It all starts with a premise: BUGIN signature cocktail rubs, created with the aim of bringing the aromas and flavors of the most iconic cocktails to the kitchen, are designed to enhance cooking methods, giving each preparation a distinctive character. But today their use is expanding. They're officially entering the world of mixology, and they're doing so with style.
Within this same spirit of exploration, even gelatin drinks, initially conceived to accompany cheese in refined pairings, are being reinterpreted. The connection between the various BUGIN products, in this case all linked to the aromatic signature of the Spritz, becomes the common thread of an original cocktail that combines solid, liquid, and airy elements. Let's explore it, step by step.
We begin with the Spritz gelatin. Simply dissolve a small amount in a drizzle of warm water and gently spread it, using a silicone brush, around the rim of the glass. The result is an aromatic and flavorful ring that prepares the palate for what comes next, evoking the characteristic notes of Spritz from the very first olfactory contact.
Then it's time to introduce another star of the range: the Spritz Cocktail Rub, a completely non-alcoholic dry blend of salt, spices, and herbs, designed to enhance meats and cooked dishes, but here used in a unique way. Spread around the rim of the glass, the rub transforms into a crunchy and fragrant crust, adding a decorative touch and a tactile dimension to the tasting experience.
Meanwhile, in a small container, prepare a 40 ml shot of non-alcoholic bitters, adding 5 or 6 drops of Stillabunt Magic Velvet. The mixture, aerated with the help of an aquarium aerator (a surprisingly useful tool even outside of the marine environment), transforms into a soft, persistent cloud of air. A creative and spectacular solution that won't go unnoticed.
Now it's time to build the drink itself. Fill the glass with ice cubes, add Malafemmina pink grapefruit soda water, and pour 45 ml of BUGIN gin. Carefully spoon the bitters air onto the surface, just like whipped cream on a cappuccino, finishing the drink with an elegant, bitter note, perfectly balanced for a sophisticated aperitif.
Completing the composition is a dehydrated orange garnish, which enhances the Spritz's aromatic profile and gives the cocktail a refined and inviting look.
Who had the idea to combine all these elements in a single creation? The credit goes to Barbara Ricco Crudelini, bartender, trainer, Hospitality Expert, and Digital Strategist. She is also the creator of OverLine Menù, a project that combines creativity and technical expertise in the hospitality sector. A multifaceted professional, deeply rooted in the contemporary hospitality landscape.
Jump over to BUGIN’s YouTube page to discover all the recipes, or go straight to the short video section within the same YouTube channel.
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