Drink Experiences: The Flashy Ways at Sparrow Italia

Spritz drinks have been trending for several years, and currently the Hugo Spritz (made with elderflower liqueur instead of Aperol) is heating up at cocktails bars. Juan Santana, beverage director at Sparrow Italia in Miami, has created a Hugo Spritz variation with style and substance called Flashy Ways.

The drink, which is assembled over three separate glasses and combined at the end, uses a vertical magnetic teapot with two bowls to change the drink’s color in front of the guest. Here’s how it works.

Bartenders pour 2 oz. of butterfly pea flower-infused vodka into the lower bowl of the vertical magnetic teapot. The shaken ingredients (½ oz. of St. Germain, 1-½ oz. poached pear syrup and ½ oz. lime juice) go into the upper bowl.

Next they add prosecco, generous ice and garnish (pink peppercorn and dehydrated poached pear slice) to a tall glass. They then drop a piece of dry ice into the upper bowl on the teapot so that plumes of dry ice fog waft about and attract attention as the server takes it to the table.

At the table, the server places all three pieces down and connects the magnetic handle to the upper bowl. This clears the channel and allows for the upper liquid to flow through; a filter stops any dry ice from coming through with the drink.

Once the acidic components from the upper chamber come into contact with the butterfly pea flower vodka, the drink starts to turn from a deep indigo to a more vibrant magenta. The server pours the contents from the lower bowl over the ice and prosecco in the tall glass and takes away the teapot pieces.

Now that’s a flashy way to serve a drink.

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