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:

1. Combine Cappelletti, Lustau Amontillado, and ‘Leftovers’ into a shaker with ice
2. Shake vigorously
3. Double strain into a large wine glass
4. Fill glass with ice and top up with Perrier Sparkling Mineral Water, up to an inch below the glass
5. Stir the drink

Garnish:

• Half Ruby Grapefruit Wheel
• Two ‘Slapped’ Kaffir Lime Leaves

ENJOY!