Chefs' Recipes

JoyBird's Hyde Park Spritz

A refreshing combo of bubbles. yuzushu and Aperol, courtesy of the Adelaide eatery.

By Adam Liston
  • Serves 1
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A refreshing combo of bubbles. yuzushu and Aperol, courtesy of the Adelaide eatery.

Ingredients

  • 15 ml Never Never Triple Juniper Gin
  • 15 ml yuzushu
  • 15 ml Aperol
  • 90 ml chilled pet nat-style sparkling wine
  • Dash of freshly squeezed pink grapefruit juice
  • Dash of soda
  • Pink grapefruit wedge, to serve

Method

  • 1
    Build gin, yuzushu and Aperol in a Burgundy glass half-filled with ice and stir until chilled. Top with sparkling wine and juice and soda to taste. Serve with a wedge of grapefruit.