Recipe: Pool Spritz from Lou Pinet's Headbartender in Saint-Tropez

Posted in Maisons Pariente

Hotel Lou Pinet Saint-Tropez's Head Bartender's version of a cocktail's classics!

Enjoy it by the pool or under the pergola of our outdoor bar! 

Ingredients (for one Pool Spritz)

  1. 6cl Aperol
  2. 1.5cl Tequila
  3. 3cl rhubarb syrup 
  4. 3cl lemon juice
  5. 1 pinch of salt
  6. Prosecco

Homemade rhubarb syrup

  1. 162g water
  2. 165g white sugar
  3. 2 branches rhubarb

Method (homemade rhubarb syrup):

  1. Wash and cut the rhubarb into 1cm pieces, keeping the skin intact. 
  2. In a saucepan, cook the rhubarb, water and sugar until it reaches a temperature of 120°C, stirring occasionally.
  3. Once this temperature is reached, remove from the heat and let infuse until the mixture cools.
  4. Filter

Method (Pool Spritz):

  1. In a shaker, mix the Aperol, the Tequila, the rhubarb syrup and the lemon juice. Add a pinch of salt and shake with ice. 
  2. Pour the mix in a wine glass filled with ice and add Prosecco. 
  3. Cheers! 

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For more information, visit Hotel Lou Pinet's website.