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

By Charlie Ainsbury & Luke Ashton
"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."


  • 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


  • 1
    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.