Spring in the Vines

This is my party go-to drink because its freshness suits the hot Australian climate. It’s my version of white wine sangria, bolstered with gin. At home, Sunday afternoon drinks are a ritual for me, and I can’t think of a better way to spend it than in a deckchair in the sun with a glass of this sangria. I prefer to use a woody chardonnay to balance the sweetness of the elderflower liqueur, and green apples (rather than red) add a slight bit of sourness.

• serves

  4

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 60 ml gin (see Note)
• 30 ml St-Germain elderflower liqueur
• 30 ml amaretto (see Note)
• 210 ml woody chardonnay
• 1 green apple, thinly sliced
• 1 small cucumber, very thinly sliced lengthways
• 1 lemon, thinly sliced
• lemonade, to top

Instructions

Add all of the ingredients, except the lemonade, to a 1 litre jug. Fill the jug with ice and top with the lemonade. Give it a stir and pour into glasses to serve.

Note

• I prefer to use Tanqueray gin and Disarrono amaretto.

You’ll find Simon Audas behind the bar at Sokyo.

Photography by Benito Martin. Styling by Lynsey Fryers.

Wooden tray Live from Kikki.K. From left-right: Krosno jug; Triad hi ball and Diamante jug, all from Maxwell and Williams. Stripe paper coaster from Paper 2.

Serve this cinch party drink with our Brazilian black-eyed pea fritters or Caribbean salt-fish balls. For more recipes, visit our complete snack collection.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.