serves
4
prep
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
difficulty
Easy
level
Ingredients
- 120 ml fino Sherry or similar dry Sherry-style wine (see Note)
- 80 ml yellow nectarine purée
- 40 ml freshly squeezed lemon juice
- 20 ml Campari
- 200 ml dry Australian sparkling wine
- nectarine slices, to garnish
Instructions
Place the Sherry, nectarine purée, lemon juice and Campari in a cocktail shaker half-filled with ice. Shake hard and fast for 30 seconds or until chilled. Pour into coupette glasses or flutes and top with the sparkling wine.
Note
• I prefer to use Seppeltsfield Dry Flor Apera.
Photography by Benito Martin. Styling by Lynsey Fryers.
Oil bookcase and outdoor coaster set, both from Plenty. Mason jar cocktail shaker from West Elm. Diamante Champagne flutes from Tomkin.
Serve this summer swill with , or visit our for 500+ bites you might also like.
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.
