Flavor Camp
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Conchi Compass

December 16, 2025

Cocktails Modern
2 min reading time
The Conchi Compass is a bright, effervescent cocktail with a little bit of bite. Created by Ryan Stobnicky (Toronto, ON), it takes the citrusy bitterness of Aperol and pushes it into more adventurous territory with a pink peppercorn infusion, adding subtle floral spice and a dry, aromatic lift.
Fresh lemon and agave keep things crisp and balanced, while the egg white (or foaming agent) gives it a silky, airy texture that makes every sip feel polished and intentional. Finished with a generous pour of Villa Conchi Cava, it lands somewhere between a sparkling sour and a modern spritz, with a peppery garnish that ties it all together.
Refreshing, structured, and quietly bold, this is a cocktail that points straight toward celebration.

Recipe: Ryan Stobnicky (Toronto, ON)
Photo: Reece Sims

Cocktail Flavor Camps

The inspiration behind this cocktail as explained by creator Ryan Stobnicky, “this cocktail is inspired by the moments of celebration you stumble upon while traveling. The unexpected dish, the sunlit cafe you didn’t plan to find, and the way strangers become friends. Pink peppercorn Aperol brings the spice of the unfamiliar, lemon and agave capture the brightness of new places, and Villa Conchi Cava resembles the sparkle of discovery and celebration.“
Conchi Compass
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Conchi Compass

Recipe by Ryan Stobnicky (Toronto, ON)Difficulty: Moderate

Flavor Camps: Sweet, Sour, Frothy, Bubbly

Ingredients

  • 1.5 oz Pink Peppercorn Infused Aperol*

  • 0.5 oz Agave Syrup

  • 0.5 oz Fresh Lemon juice

  • 1 Egg White or Foaming Agent

  • 3.0 oz of Villa Conchi Cava

  • Garnish: Crushed Pink Peppercorn

Directions

  • Add all ingredients into a cocktail shaker with ice.
  • Give a hard dry shake, then hard wet shake, and double strain into either a Nick & Nora or a champagne flute.
  • Top with 3 oz of Villa Conchi Cava & garnish.

Notes

  • *To infuse your Aperol, grab a small-moderate handful of pink peppercorns, give them a gentle crush, and let sit in an air-tight container for 12 - 24 hours. The flavour profile to find is a balance between Aperol's sweetness with the peppercorn's floral spiciness.
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