Spritz Italiano
This aromatic and fresh spritz was designed by Black Pineapple founder Frankie Walker to meet the rich creaminess of Pasta & Cuore owner Stefania Ugolini's Balanzoni alla Crema di Tartufo.
Serves: 1
INGREDIENTS
30ml Pasqua Pinot Grigio
30ml Carpano Bianco Vermouth
30ml Fiorente Elderflower Liqueur
20ml freshly squeezed lemon juice
20ml chilled soda water
lemon wheel
thyme sprigs
Glass – burgundy wine
Ice – cubed
METHOD
Add all the liquid ingredients, except the soda water, to your glass and stir to combine. Fill two-thirds full with ice, add soda water and garnish with lemon and thyme (rub them both round the rim first for maximum aroma).
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!