Aperol Spritz is the perfect drink to start an evening; it's light, refreshing and bittersweet taste has been starting conversations since 1919. Aperol’s original recipe has remain unchanged since 1919: it is an infusion of herbs, citrus fruits and roots, creating a perfectly balanced product with a low alcohol percentage (11% ABV).
It is a simple serve that can be enjoyed on its own, or complemented with small plates such as our Pizzettas, moreish Arancini or Smoked Cod's Roe.
Fill a large wine glass with ice. Add Prosecco followed by Aperol in equal parts
Then add a dash of soda water and stir and garnish with an orange slice.
A delicious combo of sparkling wine and white peach purée, Bellini is the quintessential drink of Venice. Originally conceived as a summer drink, it's now often served all year round. Being so simple, its success relies on the quality of its ingredients: peaches and wine.
Pass the peach slices through a food mill to obtain a smooth purée. Alternatively, blitz the pulp in a food processor and strain through a fine mesh sieve.
Sweeten the purée with simple syrup to taste (the exact amount will depend on your liking and the sweetness of the fruits). Refrigerate until very cold, for about 2 hours. Set four Champagne glasses in the fridge to chill.
When ready, divide the peach purée between the chilled glasses, top with Prosecco and stir gently until combined. Serve right away
With the most wonderful time of the year fast approaching, it’s time to start Christmas shopping! We know how tricky it can be to find the perfect pressie for your loved ones so whether you are looking for stocking fillers, festive treats, the one who loves self-care or the one who has everything, look no further!
These little beauties are so delicious and extremely easy to make. Great for an on-the-go breakfast or mid-morning snack – releasing energy slowly to keep you going until lunchtime. They will keep in the fridge for a week, but we doubt they’ll last more than a couple of days!
We have had Moon Roast Coffee at Lime Wood and in Raw & Cured for 3 years now, we sat down with the founder Francis, to find out more about them…
