Ingredients:
- 40ml Muscat Aperitif Rutherglen
- 7.5ml Maraschino liqueur
- 10ml Ginger syrup
- 15ml Lemon juice
- 4-5 Mint leaves
- De Bortoli Prosecco
- Ice
- Orange sugar and mint leaf for garnish
Method:
- Rim half of the flute glass with orange sugar.
- Combine all ingredients (including mint leaves) in a shaker with ice.
- Shake vigorously until well chilled.
- Double strain into glass.
- Garnish with a mint leaf.
To make orange sugar:
Ingredients:
- Rind of whole orange
- White sugar
Method:
Peel the skin of one whole orange and dehydrate at 60 degrees Celsius until it easily snaps in half. Blitz dehydrated orange rind until it is a powder and add equal parts of sugar to the orange dust. Store in airtight container.
To make ginger syrup:
Ingredients:
- 50g Fresh ginger, peeled
- 1g Ginger powder
- 70g Water
- 75g White sugar
- 20g Honey
Method:
Blitz ingredients for 1-2 minutes in blender, place into saucepan and bring to boil then turn off heat and allow to infuse for half an hour at room temperature. Then strain and store in refrigerator.
