Tropical Spritz
This sunny spritz relies brings the tropics with coconut, pineapple, and a delicious Strawberry-infused Campari Aperol blend from legendary bartender Julie Reiner. Learn more about this “Miami Vice of Spritzes” in our Pop Up Bartending guide.
Ingredients
- 3 oz Prosecco
- 2 oz Julie’s Summer Strawberry Camperol*
- 1 oz Pineapple Kombucha
- .25 oz Passion Fruit Liqueur
- 3 d Coconut Blast Tincture**
In a balloon glass filled with ice, add the ingredients in the order listed above.
Garnish with a pineapple wedge, dusted with strawberry Campari dust***.
*Strawberry Camperol
Ingredients:
- 1L Aperol
- 1L Campari
- 2 pounds of halved strawberries
Instructions: Combine ingredients and allow to infuse for 3-4 days. Strain and save the infused strawberries.
**Coconut Blast Tincture
Ingredients:
- 111 grams neutral overproof spirit
- 39 grams Water
- 75 grams Organic Unrefined Coconut Oil
Instructions: Melt the coconut oil and whisk it into the spirit and water. Let sit for 5-6 hours at room temperature. Then let rest in the freezer until oil solidifies. Strain through a coffee filter.
***Strawberry Campari Dust
Instructions: Take the strawberries from your Camperol infusion and put them into a dehydrator on medium heat, allowing them to dry completely. Grind the dried fruit in a spice grinder, then sift through a fine strainer to get a fine powder.
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