"This is a classically styled Spritz with flavours of ripe berries balanced by a pleasant floral bitterness and fresh acidity," says Ashton. "Although a bit of work is required for the cordial, it's worth the effort. The pinot is measured in grams - it needs to be equal in weight to the other ingredients for a consistent result. The cordial would also work well drizzled over freshly cut fruit." Start this recipe two days ahead to make the blueberry pinot cordial.
- 45 ml Dolin Bitter de Chambéry (see note)
- 30 ml soda
- 5 ml caramelised red wine vinegar (see note)
- 90 ml prosecco
- 250 gm blueberries
- 250 gm caster sugar
- 250 gm pinot noir
- 1 tbsp fennel seeds
- 1For blueberry pinot cordial, crush blueberries with the back of a large spoon in a sealable container, add sugar and mix well. Seal container and stand at room temperature for 4 hours to infuse, then refrigerate overnight. Add pinot noir, mix well and refrigerate overnight for flavours to develop. Strain syrup through a fine strainer, then through muslin, transfer to a bottle and refrigerate. Makes about 500ml. Blueberry pinot cordial will keep refrigerated for 2 weeks.
- 2Pour 30ml blueberry pinot cordial, bitter, soda and vinegar into a glass filled with ice. Top with prosecco, stir gently, garnish with orange and blueberries, and serve.
Note "Although Dolin Bitter de Chambéry is available at good bottle shops and large online retailers, it would be possible to substitute Aperol at the same measure, or slightly less Campari," says Ashton. Caramelised red wine vinegar is available from select delicatessens.