Name: JoyBird’s Hyde Park Spritz
Yield: 1
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

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

Pictured here with the pea and barley salad and Balinese curried chicken.

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.

Profile Adam Liston

Ingredients

Method

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