The Lavazza Flagship Store in Milan presents the new drink card created in collaboration with Campari Academy. Here is the Spritz recipe based on cold brew
A toast to the beautiful season, for a special aperitif able to refresh and at the same time give a little more energy. The Flagship Store Milanese of Lavazza, overlooking Piazza San Fedele, a few steps from the Duomo, officially welcomes the summer with a new cocktail proposal, pardon, of CoffeTail and drinks made in collaboration with the bartenders of Campari Academy. An encounter between unexpected tastes that comes on when the coffee enters the glass, as explained by Gustavo Calì, manager of Campari Academy. «Coffee is an extremely valuable ingredient in mixology, but it must somehow be tamed and used in the most appropriate way. Its taste is generally very strong and tends to cover all the others, so it is necessary to use the right amount: in this way its aromas can give new nuances even to the most usual combinations .
Here then that among the great classics in paper peep novelties like the Milan Mule, based on white vermouth and ginger, enriched by the delicate notes of the elderflower tonic, and the Bittersweet Paloma, a blend of the increasingly famous Paloma a tequila base and a Garibaldi. But above all the Coffee Bubble Sangria, a fresh and light bubble drink with coffee beads thanks to the addition of vermouth and ginger ale; and the Coffee Spritz, a variation on the theme in a less alcoholic key than the ubiquitous Spritz, prepared this time with the addition of cold coffee, the now popular Cold Brew. Here then is the recipe, to try to prepare it at home too in view of the next aperitif on the terrace with friends.
Coffee Spritz
Ingredients
50 ml of Aperol
10 ml of sugar syrup
15 ml of sparkling water
30 ml of concentrated cold brew
1 orange peel
100 g of cubed ice
Method
Preparation of cold brew
Put the ground coffee in the Toddy container, the cold brew machine. Measure the water and pour it on the ground coffee so as to wet it evenly. Leave to infuse for 8/12 hours at room temperature. Strain and keep in the fridge.
Preparation of the cocktail
Put the ice in the tumbler. Pour the Aperol, the sugar syrup and add the soda water. Complete with the addition of cold brew on the surface. Insert an orange rind and two straws, then serve.
