As far as we're concerned, the weekend calls for cocktails. And we're not talking about the premixed variety. We mean your "mixed from scratch and shaken over ice" kind.
If you're looking for some aperitivo inspiration for the days ahead, try these.
Matteo Downtown Spritz
Matteo Spritz Ingredients (approx 420ml - 450ml wine glass )
- 15ml Campari
- 15ml Aperol
- 1x dash of bitters Rhubarb Bitters
- 90ml Prosecco
- 30ml Aranciata Rossa Soda
Garnish
- Orange Wedge
- Green Sicilian Olive
Method
1- Firstly pour campari, aperol and rhubarb bitters into the glass.
2- Add the prosecco, aranciata rossa soda and mix all ingredients.
3- Fill glass completely with ice
4- Finish with a wedge of orange and green sicilian olive.
5- Serve and enjoy.
Økar Tropic Cocktail
Ingredients
- 60ml Økar Tropic
- 25ml Orange Juice
- 15ml Mezcal
- 2-3 Drops Instafoam
- Pinch of Salt
Method
Dry shake, then shake again with ice. Double strain into a tall glass with ice and top with tonic water. Garnish with lime zest. Enjoy.
Applewood Coral Aperitivo
Ingredients
- 60ml Applewood Coral gin
- 30ml pineapple juice
- 30ml cream
- 1 bar spoon of molasses
- 3 drops of vanilla extract
- 3 drops of wonderfoam soda
Method
Applewood have created the ‘Coral Gin Fizz’ to really make the most of the gin's distinctive taste and colour. Add all ingredients except soda with ice in a cocktail shaker and shake, then dry shake. Double strain into a tall glass and let settle. Top with soda and ice. Garnish with Pineapple Leaf. Enjoy!
Regal Rogue - 3 Step Aperitif
Ingredients
- 50ml Regal Rogue Wild Rose
- Sicilian Lemonade or Bitter Lemon
- A lemon Wedge and Strawberry
Method
Serve all ingredients over ice in a tumbler.
Regal Rogue is made in Orange with the award-winning See Saw organic wine - and infused with Australian native botanicals. Working closely with Vic Cherikoff of Australian Functional Ingredients, the botanicals are sourced directly from Indigenous communities, ensuring the revenue goes back to the farmers and the communities themselves.
