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Charlie Ainsbury and Luke Ashton cocktail recipe for the Afterglow from This Must be the Place in Sydney.

By Charlie Ainsbury & Luke Ashton

"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."


  • 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


  • 1
    For smoked salt solution, stir salt with 50ml hot water in heatproof container, then transfer to a bottle and reserve.
  • 2
    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.