Spritzcopa Recipe
Mint infused La Pivon Blanco, Guerin dry red vermouth, lemon, ginger beer, cucumber
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Ingredients
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Mint infusion
Cocktail components
Method
Mint infusion
Make mint-infused La Pivon Blanco
In a clean jar, combine La Pivon Blanco with fresh mint leaves. Cover and let steep at room temperature for 20-30 minutes to extract the mint aroma. After steeping, strain out the mint leaves to yield approximately 60 ml of mint-infused La Pivon Blanco. Transfer to a small bottle and refrigerate until ready to use.
Cocktail assembly
Chill and prepare glass
Fill a highball glass with ice and set aside to chill slightly while you measure the ingredients.
Combine base and vermouth
Pour 60 ml mint-infused La Pivon Blanco into the glass, followed by 30 ml Guerin dry red vermouth.
Add citrus
Add 15 ml fresh lemon juice and give a gentle stir to combine.
Top with ginger beer
Top with 120 ml ginger beer. Give a light stir to integrate flavors without flattening the fizz.
Garnish and serve
Garnish with a cucumber slice and a fresh mint sprig. Serve immediately.