At Lulu & Po, in Brooklyn's Fort Greene neighborhood, Matt Hamilton thinks wine coolers and spritzers – much reviled during the Bartles & Jaymes craze of the Eighties – are moving from the four-pack to the bar due to the rise of innovative bartenders making custom syrups and juices. For him, that means thinking seasonally – infusing dry white wines with, say, honeydew melon and cucumber, watermelon and lime, or, here, raspberry and mint.
From Matt Hamilton of Lulu & Po in Brooklyn
- 1 glass of dry white win
- 1 splash of raspberry liquor or cassis
- Seltzer water to finish
- A few fresh raspberries and a sprig of mint to garnish