With this South American-inspired summer spritz recipe on the scene, the Aperol fail safe doesn’t stand a chance…
With long, balmy nights now becoming the norm, sometimes we feel like we’re on holiday, and in those times there’s nothing more atmospheric than embracing this feeling and incorporating it into the food we’re eating and the drinks we’re drinking.
Because temperatures in Britain are soaring high enough you could trick yourself into thinking you were in Rio de Janeiro instead of London, so we reckon, why not pretend you are?
The Lost Alpaca in London’s Covent Garden knows all about this, specialising in everything from mezcal and tequilas from Mexico and Brazilian cachaça to Venezuela’s award-winning rums. So we thought there would be no one better to enlist the help of in our quest for the perfect summery spritz, designed to get us in the holiday mood.
So, say hello to the Andean Spritz. Inspired by the ruggedly beautiful Andes mountain range, this playful and unique cocktail mixes together liquers you might not know with some spritz classics, to create a drink we think you’ll be making all summer. Here’s how…
- 25 ml Aperol
- 25ml Velvet Falernum Liqueur
- 25ml Bacardi Blanco
- 50ml soda
- 25ml prosecco
- Fill a large glass with ice
- Combine the Aperol, Velvet Falernum Liqueur, and Bacardi Blanco, in the glass and stir
- Add the soda and top up with prosecco
- Garnish with a slice of orange
Images: Jacalyn Beales