MANDARIN FIZZ

Delight your taste buds with this citrusy favourite using our Campanella Bianco vermouth.

Serves 1

  • 30ml Campanella Bianco
  • 30ml mandarin juice
  • 10ml pepper infused syrup*
  • 90ml soda water

 

Method

Build all the ingredients in the glass with ice, then stir to combine. Garnish with mandarin segment.

*Gently toast 1 cup of black peppercorns, then combine with 200g castor sugar and 100ml water. Heat mixture until sugar dissolves. Strain syrup when cooled.

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