Aperitea

Attila Szelhoffer from Burdock in Salzburg prepares Aperitea.

Symbolbild © Shutterstock

Attila Szelhoffer from "Burdock" in Salzburg prepares "Aperitea" with tea.

Attila Szelhoffer from Burdock in Salzburg prepares Aperitea.

Symbolbild © Shutterstock

Ingredients

40
ml
Campari
10
ml
Falernum rum liqueur
100
ml
cold Rooibos vanilla tea flavoured with grapefruit zest
black olives, for serving
  • Prepare the tea and flavour with grapefruit zest.
  • Mix the ingredients and pour into a glass.
  • Serve with black olives.

Tip

This drink can be served cold or hot. It is also suitable as a punch bowl for several people, just extrapolate the quantity!

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