Luis Pato, Baga | Portugal Recipe
Make Luis Pato, Baga | Portugal Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vinho & drink base
Fruit & aromatics
Sweetener & finishing
Method
Prep fruit & aromatics
Wash and prepare
Rinse the baga (or substitute grapes) and lemon under cold water. Pat dry. Thinly slice the lemon into rounds and reserve one slice for garnish. Pluck mint leaves from stems and gently clap between your palms to release aroma.
Lightly muddle the baga and 4-5 mint leaves in the bottom of a cocktail shaker or mixing glass: press 6–8 times with a muddler or the back of a wooden spoon to release juice and oils without pulverizing skins.
Build the drink
Add the white wine (1.5 cups) to the shaker with the muddled fruit and mint. Stir gently 6–8 times to combine flavors — do not shake vigorously, to preserve wine’s carbonation and delicate aromatics.
Add the simple syrup (1 tsp) and 2 dashes of bitters (if using). Stir once more to incorporate.
Fill a large chilled glass or wine goblet halfway with ice cubes (about 1 cup). Strain the wine-fruit mixture over the ice, using a fine mesh strainer if you prefer to keep seeds and pulp out.
Top with sparkling water (3/4 cup) to add lift. Gently stir once to combine and chill the beverage without flattening the bubbles.
Finish & serve
Add remaining mint leaves and the reserved lemon slice into the glass for aroma and visual appeal. Zest half a teaspoon of lemon over the top for bright citrus oil.
Taste and adjust: if you prefer sweeter, add another 1/2–1 tsp simple syrup; if it needs more acidity, squeeze a bit of the lemon slice into the drink.