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Santa Spritz

Santa Spritz

Recipe by Liz Sempervive, Executive Chef of the Millstone Café 

John Frederick Peto (1854 - 1907), Still Life with Mug, Pipe and Oyster Crackers, ca. 1880-1890, Oil on academy board, 6 1/4 × 9 1/8 in. Purchased with the Museum Volunteers’ Fund, 1993
John Frederick Peto (1854 - 1907), Still Life with Mug, Pipe and Oyster Crackers, ca. 1880-1890, Oil on academy board, 6 1/4 × 9 1/8 in. Purchased with the Museum Volunteers’ Fund, 1993

Ingredients: 

1 cup Mulled Cider, chilled
1 shot Whiskey/Rum/Vodka
½ cup Grapefruit Seltzer

*Makes one cocktail

Directions:

  1. Start off with your favorite holiday drinking glass.
  2. Pour in the Mulled Cider, then add a shot of Whiskey, Rum or Vodka (pick your poison!). Top with the Grapefruit Seltzer.  
  3. Enjoy immediately!

Chef’s Note: Any citrus-flavored seltzer or soda will work with this! I don’t like my drinks to be too sweet, so I use grapefruit seltzer. It’s also really delicious with any fancy citrus or pomegranate soda.

Liz Sempervive is the Executive Chef of the Millstone Café and Catering at the Brandywine River Museum of Art. She hopes to bring nourishment to everyone through her scratch cooking, classic dishes and rustic cuisine. Chef Liz is passionate about food accessibility and supporting our local food systems. She believes that collective healing begins with sharing a meal between friends. Her accomplishments include being awarded "Best New Chef, 2019" in Main Line Today magazine and participating as a contestant on Food Network’s Chopped.