Provence


"This is a drink in the style of Italy's Sgroppino with some flavours from further afield," says Luke Ashton. "The blend of peach, sorbet and prosecco makes a delicious way to start or finish your party."

You'll need

20 ml rinquinquin (a dry French peach apéritif; see note) 75 ml prosecco 1 scoop of coconut and pandan sorbet (see note) ¼-½ tsp lime zest, plus extra, to serve

Method

  • 01
  • Blend ingredients in a blender on high speed until smooth (10 seconds), pour into chilled Champagne flutes, garnish with a pinch of lime zest and serve.

Note "If you're not familiar with rinquinquin (pronounced "ran-can-can") it's something you'll wish you knew about sooner," says Ashton. "With its perfect balance of sweet and dry and clean, fresh yellow-peach flavours, you'll find any excuse to add this to just about anything. It's available online from major liquor retailers and is definitely worth buying. Otherwise, you could use peach schnapps at half the quantity for a comparable result." Ashton uses Gelato Messina's coconut and pandan sorbet; otherwise use straight coconut sorbet.


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...

Eight excellent gin cocktails

recipes

Negioroni

Seven summer Spritz recipes

recipes

Bar H: Rob Choy

Pi Yi

recipes

Canchanchara

Scottish Eggnog

recipes

Gin Rickey

Mint Julep

recipes

conversion tool