A tempting recipe for Poca-Hola made with Punt e Mes red vermouth, Campari® bitters, Noilly Prat® French vermouth, lemon juice and cola.
Ingredients:
3/4 oz Punt e Mes red vermouth
3/4 oz Campari® bitters
1/2 oz Noilly Prat® French vermouth
3/4 oz lemon juice
1 bottle cold cola
Method:
Funnel the punt e mes, campari, vermouth and lemon juice into one small cola bottle (185-200ml), roughly half-filled with cola. Briefly invert the bottle to mix the ingredients. Place in the center of a large glass (tankard, stein or british pint), and fill glass with broken ice. Add a straw to the bottle, and serve.
Serve in:
Beer Mug