Mrs Henderson


A play on the Bicicletta, a classic Italian refresher of white wine spiked with Campari. Use Aperol in place of Campari if you prefer things a little sweeter, or Fernet Branca if you're looking for trouble.

You'll need

1 750ml bottle of riesling or pinot grigio, chilled 100 ml Campari To garnish: grapefruit peel

Method

  • 01
  • Mix wine and Campari and stir to combine. Garnish with grapefruit peel and serve.

Drink tips
Punches and cups need to be made to taste. Fruits vary in sweetness, different brands of spirit have differing qualities and you may prefer your drinks sweeter, drier or stronger. Treat this recipe as a guide, and bear in mind that as a rough rule, classic cocktails are typically made to a ratio of three parts strong drink to two parts acid, one part sweetness. Fresh lemon and lime juice, bitters and sugar syrup are good to keep on hand for last-minute adjustments. Keeping things cold is also essential. We've made large ice-cubes using cut-down clean milk and juice cartons. They work admirably and look pretty cool to boot. Get mixing.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Featured in

Nov 2007

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

Sexy salad recipes

recipes

Serge Danserau: Duck confit and potato terrine

Recipes from Australia's best chefs

recipes

conversion tool