Prima Vera

Raphael Chavez, Freemans | New York

prima vera freemans

Pink, citrus-forward drinks aren’t solely the dominion of summer. In this amalgam of biting Aperol, tangy hibiscus-infused Pisco and autumnal thyme syrup, Raphael Chavez from Freemans creates a bitter-sour refresher that surpasses seasonal labels and looks damn good, to boot.


Serving: 1

  • 1 1/2 ounces hibiscus-infused pisco (See Editor's Note)
  • 1/2 ounce Aperol
  • 1/2 ounce thyme simple syrup (See Editor's Note)
  • 1/2 ounce grapefruit juice
  • 1/2 ounce lime juice

Garnish: Sprig of thyme

  1. Add all ingredients to a shaking tin, add ice and shake until chilled.
  2. Strain into a coupe glass and garnish with a sprig of thyme.
Editor's Note

Hibiscus-Infused Pisco:

4 tablespoons hibiscus flower
750ml bottle pisco

Add 4 tablespoons of hibiscus flower for every 750ml of pisco and allow to infuse for 40 minutes.

Thyme Simple Syrup:

1 cup sugar
1 cup hot water
half a bundle of thyme

Add one cup of sugar to one cup of hot water and stir until dissolved. Add half a bundle of thyme to the simple syrup while warm and let steep for 20-40 minutes to infuse. Strain, bottle and refrigerate for up to two weeks.

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  • Melissa your still young but i want to just live also CONGRATS

Related Punch A-Z


(n.) Chile and Peru both lay claim to inventing this grape brandy, thought to be created some 400 years ago. There are variations, but in general, most pisco is distilled from fermented grapes in copper pot stills and bottled young; it is clear or light yellow in color with flavors that range from nearly neutral [...] More A-Z →