Copa Recipe
Mint infused La Pivon Blanco, Guerin dry red vermouth, lemon, ginger beer, cucumber.
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Ingredients
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Cocktails
Method
Preparation
Mint infusion (optional if prepared beforehand)
If you haven't prepared mint-infused La Pivon Blanco, combine 60 ml La Pivon Blanco with a few fresh mint leaves in a small jar. Let steep for 15-20 minutes, then strain to yield mint-infused spirit.
In a shaker, add 60 ml mint-infused La Pivon Blanco, 22 ml Guerin dry red vermouth, and 15 ml lemon juice. Muddle 0.25 cup cucumber in the shaker to release aroma and flavor, then add to the shaker.
Fill the shaker with ice and shake vigorously for about 6-8 seconds until well chilled.
Place fresh ice in a tall glass. Strain the cocktail mix into the glass. Top with 120 ml ginger beer and stir gently to combine.
Garnish
Garnish with a cucumber wheel or ribbon and a sprig of fresh mint.