Piquette Noir Spritz
My friend Theo created this cocktail when he was managing Bon Ap’ in Fitzroy. You can still enjoy the cocktail at the restaurant, where they serve it with the remaining can of Pique season 1 piquette.
I love the idea of topping up your cocktail with Pique so you can slowly reduce the alcohol content or use the leftover in the can as a palate refresh before moving on to serious wines for your meal.
The Cherry Gin from Anther, combined with the blackberry and sweetness of the crème de mure, perfectly complements the style of Pique season 1 without overpowering its subtle flavours. A dash of lemon juice adds a citrusy kick to balance the flavours of this super drinkable cocktail.
Try it at home, see recipe below ↓
method:
In your shaker, add ice, gin, lemon juice & crème de mûre
Shake until the shaker feels nice and cold.
In your wine glass half full of ice, strain your mix
Top up with Pique Season 1, leave the can for top-ups or palate cleansing
Garnish with mint and Maraschino cherry
you’ll need:
A shaker, a strainer, and a wine glass
Ice cubes
30ml Cherry Gin
15ml of crème de mûre
5ml of lemon juice
Garnish: mint and Maraschino cherry
Enjoy responsibly and always in good company
Manon x