Every good bar list needs an anchor — a drink that tastes like the room itself. For us, that drink is the Grove Spritz.
It began as a kitchen experiment: leftover lime leaf syrup from dessert service, a splash of elderflower, and a dry prosecco we already loved by the glass. Guests started asking for “that bright one,” and the rest wrote itself.
What makes it ours
We cold-press citrus weekly and build a cordial that leans floral rather than sugary. The finish stays clean so it pairs with starters instead of competing with them.
A spritz should open the evening — not end it early.
If you visit on a Friday, ask for it with a side of the citrus-cured salmon. The acidity on both sides of the table does the talking.