Greek Mastiha Citrus Spritzer
A refreshing Greek-inspired mocktail that combines bright citrus with the subtle anise and pine notes of mastiha, a resinous liqueur from Chios. Sparkling water adds effervescence, while fresh basil brings herbal depth. This drink is both elegant and easy to make, perfect for warm afternoons or as a sophisticated non-alcoholic option at gatherings.
- Prep
- 5 min
- Cook
- —
- Wait
- 2 min
- Total
- 7 min
- Makes
- 2 drinks (about 10 oz each)
Steps
Before you start
- Chill your glasses in the freezer for at least 15 minutes
- Juice the lemon and grapefruit fresh if possible
- Have sparkling water chilled and ready to use
Prepare glasses and ice
- Remove the chilled glasses from the freezer.
- Fill each glass about two-thirds full with ice cubes, allowing room for liquid and garnish.
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Ready when: Glasses are cold and ice fills glasses evenly
Tip: Cold glasses keep the drink refreshing longer; pre-chilling prevents the ice from melting too quickly when you pour in the liquid.
Combine juices and mastiha
- In each glass, pour 1 oz (30 ml) of fresh lemon juice and 1.5 oz (45 ml) of fresh grapefruit juice directly over the ice.
- Add 0.25 oz (7.5 ml) mastiha to each glass.
- Stir gently with a bar spoon for about 30 seconds to combine the flavors.
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Ready when: Liquids are evenly mixed and mastiha is dissolved
Tip: Stir gently so the ice doesn't break too much and dilute the drink; mastiha should dissolve smoothly into the citrus base.
Add sparkling water and basil
- Top each glass with 2 oz (60 ml) of chilled sparkling water, pouring slowly to preserve carbonation.
- Gently place 2 lightly bruised basil leaves into each glass, pressing them slightly against the side of the glass to release their aroma.
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Ready when: Bubbles are visible and basil is suspended in the drink
Tip: Pour sparkling water slowly down the inside of the glass to keep carbonation intact; bruising basil gently releases oils without tearing leaves.
Rest and garnish
- Let the drink rest for 1–2 minutes so the flavors meld.
- Garnish each glass with a lemon wheel or thin grapefruit slice perched on the rim, and serve immediately.
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Ready when: Drink is fully chilled and garnish is in place
Tip: A brief rest allows the mastiha and basil to infuse the citrus; serve right after to enjoy maximum carbonation.
Good to know
Tips
- For the best citrus flavor, always juice fresh lemons and grapefruits rather than using bottled juice—the difference is noticeable.
- Mastiha is a specialty Greek ingredient; if unavailable, ouzo works well as a substitute and is easier to find in most liquor stores.
- To make this for more people, scale the recipe up while keeping proportions the same: use equal parts lemon (2 oz) and double grapefruit (3 oz) per drink.
- For a sweeter version, add a touch of honey (about ½ teaspoon per glass) when you combine the juices and mastiha.
Storage & reheating
This is a fresh beverage best enjoyed immediately. Any leftover can be refrigerated for up to 2 hours, but carbonation will diminish; re-chill and add fresh sparkling water if needed.
Substitutions
- mastiha (Greek anise liqueur) → ouzo or anise liqueur. Ouzo is more widely available and delivers similar anise notes, though slightly stronger and less resinous; use the same quantity.
- fresh basil leaves → fresh mint leaves. Mint adds a cooler, fresher herbal note; use the same quantity and bruise gently.
- fresh pink or white grapefruit juice → fresh orange juice. Orange juice is sweeter and mellower; use the same quantity for a less tart drink.
- sparkling water or club soda, chilled → tonic water. Tonic adds bitterness and quinine; use the same quantity, but note the flavor profile shifts to more gin-like.
