When Alf del Portillo and Marta Premoli decided to open Quattro Teste—a Lisbon bar merging del Portillo’s Basque roots and Premoli’s Italian heritage—they wanted to feature drinks that were popular in their homelands but “didn’t get the recognition they deserve” worldwide, according to del Portillo. The menu features a Kalimotxo and an Angelo Azzurro, and del Portillo felt that a version of the Butano, an underrated Spanish drink, was a must-have. When he first tasted the highball, 20 years ago at the San Fermín festival, “the mix of the pacharán with orange soda was so refreshing that it blew my mind,” he recalls. This is del Portillo’s contemporary spin on the typically two-part drink.
Navarrico
Alf del Portillo | Lisbon
Ingredients
Serving: 1
- 4 ounces fluffy orange juice from a high-speed Breville juicer (alternately, use juice spun in a high-speed blender with 1 to 2 pieces of ice or agitated with a handheld frother)
- 1 ounce Patxaran Barañano (see Editor’s Note)
- 3/4 ounce Italian bitter liqueur, preferably Martini & Rossi Bitter
- 1/2 ounce apple cider vinegar
Garnish: orange wedge
Directions
- Add all of the ingredients to a highball glass with ice and stir to combine.
- Garnish with an orange wedge.
Editor's Note
In place of patxaran, a combination of 1 part anise liqueur (such as sambuca, pastis or arak) to 3 parts sloe gin can be used.