Cocktail recipes: Shake it up this summer

Shake it up this summer

With the summer holidays on their way and FLM’s 10th anniversary upon us, we’re in the mood to celebrate. And with over 100 cellar doors located here on the peninsula, we think it’s time to shake things up a bit (pun intended) and find a new way to delight in our local wines. We asked Alex Marchetti (aka Ginnings) from The Salopian Inn to experiment with some

Drinks mixed by Alex Marchetti. Photography by Jason Porter. Styling by Liza Reynolds.

Sgroppino

After a long lunch or decadent dinner, this cocktail is not only refreshing but may also help to relax your stomach.

Ingredients

100ml Lake Breeze Moscato 30ml Salopian Summer Gin 2 scoop Lemon Sorbet Lemon zest for garnish

Blend all ingredients in a blender and serve in a champagne flute.

Bicicletta

As we get ready to enjoy the Santos Festival of Cycling, the Biciletta is a perfect pre-race watching drink. This aperitif is drier and shorter than the Aperol Spritz.

Ingredients

90ml Yangarra Blanc 2021 45ml Campari 2 dash Orange Bitters Soda Water Orange slice for garnish

Pour all ingredients into a highball glass filled with ice and stir. Garnish with an orange slice.

Sangria

To create this twist on the classic Spanish cocktail, use a smooth, full-fruit wine with a bit of body to create a balanced drink. Enjoy in a wine glass or multiply the recipe and fill a large punch bowl.

Ingredients Dandelion Vineyards Lion’s Tooth of McLaren Vale Shiraz/Riesling 2020

30ml Never Never Ginache Gin 15ml Sugar Syrup 5ml Lemon Juice 2 dash Peychauds Bitters 30ml Lemonade Orange slice for garnish

Pour all ingredients (except wine) into an icefilled wine glass, then fill the remainder of the glass with the wine and stir well. Finish with an orange slice for garnish.

of our favourite wines from across the region and design a cocktail menu we can serve all summer long. ‘Having the Salopian kitchen garden to choose ingredients from certainly makes the process of creating these cocktails simpler,’ says Alex. ‘However anyone should be able to make these cocktails easily at home.’ Challenge accepted.

Pink Sherbet

Make this in a large punch bowl or serve in a highball glass and enjoy at an afternoon barbeque.

Ingredients

90ml Samson Tall Grenache Rose 2021 30ml Never Never Fancy Fruit Cup Sparkling Pink Grapefruit Soft Drink Orange slice for garnish Mint for garnish Cucumber slice for garnish Lime slice for garnish

Half fill a highball glass with ice, add all the garnishes and top with ice. Pour in the rose and Fancy Fruit Cup and fill the remainder of the glass with the pink grapefruit soft drink.

Mimosa 75

Best drunk on a Sunday morning with brunch, this is Alex’s cross between two classic cocktails: the French 75 and a mimosa.

Ingredients

125ml Spring Seed Gypsy Blanc de

Blancs Nv

30ml Settlers Pink Gin 30ml Orange Juice 10ml Sugar Syrup 2 dash Orange Bitters Orange zest for garnish

Shake all ingredients except the sparkling wine in an ice-filled cocktail shaker or sealed heavy glass jar. Double strain into a champagne flute and top with the sparkling wine. Garnish with the orange zest.

Aperol Spritz

This classic Venetian cocktail is perfect on a hot summer’s day.

Ingredients

125ml Coriole Prosecco Nv 45ml Aperol Dash of Soda Water Orange slice for garnish Olive for garnish

Pour all ingredients into a wine glass filled with ice and stir well. Garnish with the orange slice and an olive on a cocktail pick or toothpick.

If you have a shrub in your cupboard, add a teaspoon to add an extra dimension to your cocktail. A shrub is a mix of vinegar and sugar syrup and can be flavoured with anything you wish, from lime or orange zest to ginger or honey.