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Cocktails

Cocktails

Cocktails

1. Berry Frosé
Makes 4

375ml (half a bottle) of Andreola Bollé Rosé Spumante
10 strawberries2 Tbsp sugar
30ml vodka
Juice of 1/2 a lemon
Fresh As freeze-dried raspberries , to top

Pour Rosé into ice cube trays and freeze until solid, 8 hours or overnight. Combine the strawberries and sugar in the bowl of a blender and let sit at room temperature for about 10 minutes, until the berries begin to release their juices. Add the vodka, lemon and Rosé cubes. Blend and serve with a garnish of freeze-dried raspberries. 

 

2. Seedlip Mocktail
Makes 1

50ml garden Seedlip
30ml Alain Milliat white peach nectar
10ml lime juice
Soda to top
Lime wedge, to garnish

Combine seedlip, nectar and lime juice in a cocktail shaker and shake well. Pour into a tall glass filled with ice, top with soda and a lime wedge. 

3. The Venetian
Makes 1

30ml Aperol
1 Tbsp Aroha elderflower cordial
1 Tbsp brandy
Ice
Andreola Verv DOC Prosecco
Orange peel, to garnish

Combine Aperol, elderflower cordial and brandy in a cocktail shaker and shake well. Pour into a short glass full of ice. Top with Prosecco and garnish with an orange peel twist. 

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