This is a globe-trotting flavorsome sipper, which actually uses ingredients from three different continents. Really! I think. Tell me if I’m wrong, but I think I’m right, though with the teutonic shifting, well, you never know what’s changed in the many years since my geography classes. What I do know is that it’s a swell mix, thanks in large part to the addition of Bundaberg ginger beer (some of which, lucky me, showed up in the mail not too long ago. Don’t hate me cause I’m lucky). Out of Australia, Bundaberg makes a variety of tasty beverages, but is at the moment best known for its ginger beer, a n/a version made from all-natural nature-y things (roots, spices) and being a very smooth drink, with a hint of sweet and good underlying gingerness. Here, I pair it with two other flavorsome friends: Peruvian brandy Pisco, and a little Euro insertion thanks to old chum Italian aperitif Aperol. As a trio, at first glance, they may seem oddly matched, but everything brings a little this, a little that, a little of their own personality. Lots of flavor, while still being refreshing.
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the pisco and the Aperol. Stir well.
2. Fill a smallish highball or a good-sized Old Fashioned-y glass three-quarters up with ice cubes. Strain the mix from Step 1 into the glass.
3. Top with the Bundaberg. Stir well.