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Moscato Inferno

Australian Gourmet Traveller cocktail recipe for Moscato Inferno

By Pat Nourse
  • Serves 6
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Moscato Inferno
A lower-alcohol, picnic-friendly version of the classic Champagne cocktail. We've omitted the traditional sugar cubes to make up for the sweeter Moscato, but feel free to experiment.
Drink tips
Punches and cups need to be made to taste. Fruits vary in sweetness, different brands of spirit have differing qualities and you may prefer your drinks sweeter, drier or stronger than we do as the situation demands. Treat this recipe as a guide, and bear in mind that as a rough rule, classic cocktails are typically made to a ratio of three parts strong drink to two parts acid, one part sweetness. Fresh lemon and lime juice, bitters and sugar syrup are good to keep on hand for last-minute adjustments. Keeping things cold is also essential. We've made large ice-cubes using cut-down clean milk and juice cartons. They work admirably and look pretty cool to boot. Get mixing.


  • About 20 ml per person brandy
  • 3 lemons, juice only
  • To serve: Peychaud’s or other bitters
  • 1 750ml bottle of Moscato d’Asti, chilled


  • 1
    Pour a splash of brandy (say 20ml), a splash of lemon juice (say 10ml) and a couple of jiggers of bitters (Champagne cocktails are not a precise science) into a chilled glass for each drinker. Top with Moscato and serve.
  • undefined: Pat Nourse