The 2019 ‘Perrier Aperitivo – Create an Icon’ winning cocktail
Matty Opai, Bar Manager at Icebergs Dining Room and Bar in Bondi, NSW won this year’s Perrier Aperitivo – Create an Icon competition with his take on a light, fresh and flavoursome aperitif that is easy to replicate at home – the Vergèze Spring Time – using Perrier Sparkling Mineral Water, Cappelletti Aperitivo, Lustau Amontillado and kaffir lime leaves.
Here’s the recipe if you want to try it out:
Vergèze Spring Time
Ingredients:
- 30ml Perrier Sparkling Mineral Water
- 30ml Cappelletti Aperitivo
- 30ml Lustau Amontillado
- 30ml ‘Leftovers’**
**Leftovers is a simple syrup made from fruit discards, combined with sugar and verjuice.
Method:
- Combine Cappelletti, Lustau Amontillado, and ‘Leftovers’ into a shaker with ice
- Shake vigorously
- Double strain into a large wine glass
- Fill glass with ice and top up with Perrier Sparkling Mineral Water, up to an inch below the glass
- Stir the drink
Garnish:
- Half Ruby Grapefruit Wheel
- Two ‘Slapped’ Kaffir Lime Leaves
ENJOY!
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