Afterglow

"This is a great little welcome drink, with not too much effort required ahead of time or to execute," says Ashton. "It's a beautiful balance of sweet and savoury that will impress your guests."

  • 45 ml rockmelon purée
  • 10 ml orgeat syrup (almond syrup; see note)
  • 75 ml dry Prosecco
  •  
  • Smoked salt solution
  • 2 tsp finely ground smoked salt
01   For smoked salt solution, stir salt with 50ml hot water in heatproof container, then transfer to a bottle and reserve.
02   Add rockmelon purée, orgeat syrup and 5ml smoked salt solution to a chilled glass, carefully top with prosecco, stir gently and serve.

Note Orgeat syrup, an almond syrup, is available at bottle shops such as Dan Murphy's.

Topics:

MODERN AUSTRALIAN, PROSECCO, SUMMER, DRINK, COCKTAILS, ROCKMELON

Recipe:

CHARLIE AINSBURY AND LUKE ASHTON

Photography:

ROB SHAW

Styling:

EMMA KNOWLES

FEATURED IN

Jan 2016

Jan 2016

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