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

By Charlie Ainsbury & Luke Ashton

"Here we have super-refreshing and sophisticated flavours," says Ashton. "The grapefruit rosé provides a pleasant bitter-floral base, with the sumac syrup and Chambéryzette adds the sour-sweet balance that makes this Spritz so quaffable." Start this recipe a day ahead to make the grapefruit rosé.


  • 30 ml Chambéryzette (see note)
  • 45 ml soda water
Grapefruit rosé
  • 750 ml rosé
Sumac syrup
  • 1 tbsp ground sumac
  • 100 gm sugar


  • 1
    For grapefruit rosé, combine grapefruit zest and rosé in a container, seal and refrigerate overnight to infuse. Strain through muslin, transfer to a bottle and reserve Makes 750ml. Grapefruit rosé will keep refrigerated for a week.
  • 2
    For sumac syrup, combine sumac in a heatproof container with 200ml boiling water and stand to cool to room temperature. Strain through muslin, stir in sugar, then transfer to a bottle and reserve. Makes about 250ml. Sumac syrup will keep refrigerated for 2 weeks.
  • 3
    Add 75ml grapefruit rosé, Chambéryzette and 20ml sumac syrup to a glass filled with ice. Top with soda, stir gently, garnish with strawberries and grapefruit, and serve.


Note "Chambéryzette, a strawberry apéritif, is available from major liquor retailers, and is worth hunting down, not least for the beautiful packaging," says Ashton. "It would be possible to substitute with a 50-50 mix of dry vermouth and strawberry liqueur, but this will ultimately cost more than just buying the Chambéryzette. It's also delicious by itself over ice or topped with a splash of sparkling wine."