SERVES 1
Ingredients:
- 120ml De Bortoli Emeri's Garden Pink Moscato
- 15ml White Balsamic Vinegar
- 15ml House Made Italian Basil Syrup (see recipe below)
- 30ml Soda Water
Method:
- Combine the White Balsamic Vinegar, Basil Syrup and De Bortoli Emeri's Garden Pink Moscato in a white wine glass.
- Add plenty of ice, add a splash of soda and give it a very gentle stir to combine without killing the carbonation
House Made Italian Basil Syrup:
Ingredients:
- 250g White Cane Sugar
- 250ml Water
- 100g Fresh Italian Basil
Method:
- Combine the sugar and water in a pan. Wash the basil and remove large stalks. Divide into sprigs and add 100g to the pan and bring to a boil on a medium heat while stirring to dissolve the sugar and incorporate the basil under the surface of the liquid as quickly as possible.
- As soon as all the sugar is dissolved and it comes to a simmer, remove from the heat and cover with a lid. Let the basil steep for 30 minutes and then strain into a bottle. Store in the fridge once cooled. Keeps for two weeks or more.
