Spritz Copa Recipe

Inspired by Red Window

Time6m

Serves1

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

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Ingredients

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1
Prep the glass and aroma
Chill a highball or Collins glass in the freezer for about 5 minutes. Gently clap or slap a mint sprig between your palms to wake its aroma and set aside for garnish later.
2
Muddle cucumber and citrus
In the shaker, muddle 2 of the cucumber slices with the fresh lemon juice to muddle oils and release brightness. If you prefer a lighter cucumber note, you can muddle a bit less, but aim for a crisp cucumber aroma.
3
Build the base
Add the mint-infused La Pivon Blanco (45 ml) and Guerin dry red vermouth (30 ml) to the shaker with the muddled cucumber-lemon mixture. Fill the shaker with ice and shake vigorously for 8–10 seconds until well chilled and slightly diluted.
4
Strain and top
Strain the mixture into the chilled glass over fresh ice. Top with ginger beer (120 ml) and give a gentle stir to integrate the flavors without flattening the fizz.
5
Garnish and aroma finish
Garnish with the remaining cucumber slice on the rim and the mint sprig. Optional: express a lemon twist over the drink to release oils, then rub the rim lightly with it before placing it as a garnish.