Copa Spritz Recipe

Inspired by Red Window

Time20m

Serves1

Mint infused La Pivon Blanco, Guerin dry red vermouth, lemon, ginger beer, cucumber

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Ingredients

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1
Mint infusion
In a small jar, muddle 6 fresh mint leaves with 60 ml La Pivon Blanco. Let steep for 8–12 minutes, then strain out the leaves to obtain mint-infused La Pivon Blanco.
2
Build the base
In a cocktail shaker, combine the mint-infused La Pivon Blanco (60 ml), Guerin dry red vermouth (22 ml), and fresh lemon juice (15 ml).
3
Muddle cucumber
Add the cucumber slices (6 slices) to the shaker and gently muddle to release cucumber aroma, stopping once aromatics begin to emerge.
4
Chill and dilute
Fill the shaker with ice and shake vigorously for 8–10 seconds until well chilled and slightly diluted.
5
Finish the pour
Double-strain into a highball or stemmed glass filled with fresh ice. Top with ginger beer (120 ml) to lift the flavors.
6
Garnish and serve
Garnish with a cucumber wheel or two from the remaining slices and a mint sprig. Serve immediately.