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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."

You'll need

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

Method

  • 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.


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Featured in

Jan 2016

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