Side-by-side comparison of ruby-red cassis spritz cocktails in wine glasses with candied sunchoke garnish, showing color variations under different lighting conditions

The Ritual of Summer Spritzes

There's something profound about marking seasons through deliberate creation—the way a single cocktail can anchor an entire summer in memory. Our C.Cassis Summer 25' Spritz isn't just another drink; it's a celebration of exceptional makers who share our commitment to regenerative practices and uncompromising quality.

C.Cassis represents everything we admire about modern entrepreneurship. Founded by Rachael Petach, a remarkable woman in an industry that makes that achievement exponentially more challenging, she's transformed black currants—once considered problematic fruit—into liquid luxury. Their Rhinebeck tasting room (featured in our journey guides)

Wild Arc Farm follows a similar ethos, with Todd Cavallo and Crystal Cornish crafting natural wines and ciders that honor both tradition and innovation. Their Haoma sparkling, barrel-aged with wildflower honey, brings exactly the kind of complexity we seek in our bar.

The candied sunchoke garnish? Inspired during a tasting at C.Cassis, where their creativity hooked us and we had to recreate them so we'll have them forever. These golden chips transform humble root vegetables into elevated garnishes and more. Candied Sunchoke Recipe

We love spritz culture because it embodies our approach to luxury: accessible ingredients elevated through intention, technique, and time. The magic isn't in rarity—it's in the ritual. Every time we make this spritz, we'll remember exactly where we were in 2025, what we were building, who we were becoming. Fermentation and dehydration mean we can recreate these moments anytime of year, forever. Zero-proof version included using C. Cassis 0% apéritif.

Continue reading for the full recipe, including our technique for transforming sunchokes into elegant garnishes that pair perfectly with C.Cassis's exceptional black currant liqueur.

Wild Arc Haoma 2023 Sparkling Wine Bottle

Candied Sunchoke Chips Under Glass Cloche

Our recipes prioritize whole, seasonal ingredients with high nutritional density - crafting vegetable-forward dishes rich in fiber and protein that celebrate vibrant modern global flavors. We source from producers and purveyors who share our commitment to local, regenerative, and sustainable food systems, complemented by ingredients from our own gardens. As a foundation for gut health, we layer fermentation and preservation techniques throughout our recipes while avoiding added sugars and heavily processed ingredients. We focus on ingredients you can pronounce and trace to their source.
We create, adapt, test, and photograph all recipes with minimal waste and maximum efficiency as a core principle. What you see is the actual dish - no artificial styling, no wasted food.
We developed and photographed this recipe or recipe adaptation and Hudson Valley-grown ingredients on the traditional and unceded territories of the Mohican, Munsee Lenape, and Esopus peoples, who have stewarded these lands since time immemorial.
We develop and adapt our recipes using ingredients and tools we grow, purchase and test ourselves. We occasionally evaluate products offered to us, with editorial decisions guided by our standards, not commercial considerations. Some links may generate commissions, but our recommendations stem from authentic experience and editorial conviction.

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C.CASSIS SUMMER SPRITZ

Yield 6

Author CANAVA

Prep time

5 Min

Cook time

5 Min

Total time

10 Min

A simple yet sophisticated summer spritz that balances the rich depth of C. Cassis's black currant liqueur with Wild Arc crisp sparkling wine and carbonated water, finished with the unexpected delight of candied sunchoke garnish.

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Ingredients

LARDER

8 oz (240ml) C. Cassis or quality black currant liqueur, room temperature
1 bottle (750ml) Wild Arc Haoma 2023 sparkling white wine (10.5% ABV, Finger Lakes, NY), well-chilled
16 oz (480ml) sparkling water (freshly carbonated with Aarke), well-chilled
1 oz (30ml) yuzu juice
Large ice cubes - at least 1 in (2.54 cm)
Candied sunchoke chips (see separate Pantry Recipe)

Instructions

PREP (5 minutes)

Prepare ingredients:
Ensure sparkling wine and water are properly chilled in refrigerator
Have C. Cassis at room temperature for optimal flavor expression
Set out prepared candied sunchoke chips (from pantry)
VISUAL CUE: Condensation should form on chilled bottles when brought out
Prepare glassware:
Select wine glasses or stemmed cocktail glasses

MIX (2 minutes per cocktail)

For each cocktail:
Fill a wine glass with ice cubes
Add 2 oz (60ml) of cassis
Add 1/4 oz (7ml) yuzu juice (if using)
Pour in 4 oz (120ml) chilled sparkling wine
Top with 4 oz (120ml) carbonated water
VISUAL CUE: Beautiful gradient with darker ruby base and lighter pink top

SERVE

Garnish each glass:
Place 1-2 candied sunchoke slices on a cocktail pick
Rest across the rim of the glass
Optional: Add a small slice of lemon peel by twisting and then dropping into the glass
Serve immediately:
Provide cocktail stirrers for guests to mix if desired

PRO TIPS

Make candied sunchokes up to 3 days ahead and store in airtight container. We've kept ours for months using upcycled silica gel packets (rinsed and dried from other products) for moisture control.
For clearest ice, use filtered or distilled water

MIXING TIPS

Pour carbonated ingredients slowly down the side of the glass to preserve bubbles
Add sparkling water last for maximum effervescence
Don't stir aggressively—gentle folding preserves carbonation

SUBSTITUTIONS

Wild Arc substitution: Another organic, barrel-aged sparkling white that's produced near where you are consuming the spritz's
C. Cassis alternative: We truthfully don't have one for you here, it's singular.
Fresh carbonation: Quality and impact are both elevated by systems like The Aarke which produces ideal bubble size and pressure, other high-quality carbonation systems work well and last resort is bottled sparkling water.

Notes

VEGAN • GLUTEN FREE • LOCAL

SEASONALITY

Northern Hemisphere
Peak Season: June-September
Sunchokes available in late fall through early spring - but dehydration means year round access.
Southern Hemisphere
Peak Season: December-March
Sunchokes availability varies - but dehydration means year round access.

PLANT DIVERSITY COUNT

Vegetables: 1 (sunchokes)
Fruits: 4 (black currants in cassis, grapes in wine, yuzu, lemon)
Total Plant Count: 5

WASTE ABATEMENT & REUSE

C.Cassis bottles are very worth soaking the labels off of and using for olive oil or vinegars and so much more.
Wild Arc bottles are also worth saving and re-using in a multitude of ways.

EQUIPTMENT & TOOLS