Prima Vera

Raphael Chavez, Freemans | New York

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.

Tagged: Aperol, hibiscus, syrup, thyme