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.


The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
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

Featured in

Jan 2016

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool