This session cocktail is light on alcohol and impossible to mess up. Pairs excellent with food (especially Italian tapas).

Maidenii Classic has become the vermouth of choice for us at Tipple as it’s semi-dry, delicate and of course, Aussie made from central Victoria! Made by third generation wine-producer, Gilles Lapalus, we’ve permanently got at least a bottle stocked in the fridge. It features 34 botanical, 12 of them native with heros of strawberry gum, sea parsley, river mint, wattleseed , orange zest, bay leaf and gentian root. And that’s just 7 of the 34 botanical used. Hmmm, just writing this, I think I might pour one…
Approx. 1 standard drink | 1 minute

[one_third padding=”0 24px 0 0″]

Ingredients
60ml Maidenii Classic Vermouth
60ml CAPI Sparkling Water
Ice
[/one_third]

[two_third_last]

Method
Rub the rim of a glass with orange. Fill with ice and pour in the vermouth then sparkling water. Stir well and garnish with an orange peel and olive.

[/two_third_last]

Leave a Reply

Pale Ale: Everything You Wanted to Ask But Never Dared To

What’s better on a hot, Australian summer day than a pint of amber coloured, hoppy richness? It’s the unrivalled beer of Australia, but do you know what exactly sets pale ales apart from other beers, and where they came from originally?

Creative Ways to Save Your Leftover Wine

We’ve all been there before. We’ve cracked open a bottle of wine for dinner or a movie night, but we don’t finish the whole thing. By the next morning, that half-glass of red left on the table