Roka kinome spritz

Roka kinome spritz

Summer means spritzes! This one from Roka restaurant in Mayfair uses Szechuan peppercorns for a fruity, aromatic flavour – though you can leave them out if preferred. The leftover cordial keeps well covered in the fridge for up to five days. 

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  • Serves1
  • CourseDrink
  • Prepare10 mins
  • Cook-
  • Total time10 mins
  • Plusovernight chilling

Ingredients

  • 35ml Aperol
  • 35ml strawberry and Szechuan peppercorn cordial
  • 75ml Prosecco
  • 20ml soda water
  • 1 drop/s Angostura Bitters
  • Basil (optional, to serve)
  • Strawberries (optional, to serve)

Strawberry and Szechuan peppercorn cordial

  • 250g strawberries
  • 5g Szechuan peppercorns
  • 250g sugar
  • 20ml yuzu juice

Method

  1. First, make the strawberry and Szechuan peppercorn cordial. Hull and halve the strawberries, mix with the Szechuan peppercorns and sugar, cover and refrigerate overnight. The next day, add 250ml water, stir to mix, then strain into a clean container and stir in the yuzu juice. This makes 500ml of cordial.

  2. To make the cocktail, pour the Aperol and 35ml cordial over ice in a tumbler and top up with the Prosecco and soda water. Stir to mix, then add the drop of Angostura bitters. Garnish with basil and strawberry, if liked.

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