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How To Make An Aussie Gin Spritz

Light, bright and delicious, this Aussie gin spritz recipe is the perfect for a sunny afternoon when you want more than just a gin and tonic or glass of bubbles, but you’re not quite ready for a negroni or martini.

Since the advent of the Aperol spritz—the bright orange Italian export that’s taken the world by storm—spritz drinks have come right back into fashion again, but with a twist.

In the 1990s, a white wine spritz—simply wine with a top of soda water—was hugely popular.

These days, adding a spirit and either bitters or an aperitif, and topping it with sparkling wine and soda is the in-vogue variation.

But this Aussie craft riff on an Aperol spritz—or perhaps more accurately a Campari spritz—is the best we’ve seen yet.

How To Make An Aussie Gin Spritz

- 60ml Gin*

- 90ml Australian Prosecco—we’re using an NV Prosecco by Lisa McGuigan

- 10ml soda water

- lemon slice to garnish

1. Plenty of ice in a white wine glass then push the slice of lemon down the side of the glass (it’s much easier to do this now than when the glass is full of liquid)

2. Pour the gin then the Rhubi, then the Prosecco over the ice

3. Top up with soda water, though if it’s more than 10ml to the top of the glass, stop

*For this cocktail, we’re using Archie Rose Signature Dry Gin, but any good quality Aussie craft gin will work well.

You can play with the flavours depending on the gin; a more savoury or spicy gin will give you a different drink to a sweeter or more citrusy one.

If you really want to change things up, try something like Naught Distillery’s Sangiovese Gin. It’ll add even more depth and structure to the drink as well as adding to the reddy colour.

**Rhubi Mistelle is a unique Australian craft aperitif that comes from an age-old French spirit that no-one really makes anymore.

It’s made with a blend of fermented rhubarb juice, French gentian, mandarin and grapefruit rind, and fortified with a juniper spirit.

This aperitif is somewhere between Aperol and Campari in its bitterness and sweetness, but also owns a whole realm of flavour to itself.

It’s brilliant colour and complex flavour—not to mention its juniper base—makes it the perfect pairing with a fine Australian craft gin.


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