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.
- 1 glass of dry white wine
- 1 splash of raspberry liqeur or cassis
- Seltzer water to finish
- A few fresh raspberries and a sprig of mint to garnish