CELEBRATE
WITH A CUERVO CARNIVALE

(created by Naren Young) “Life
is like a cocktail – it’s all about getting the mix right,”
says international barman Manuel Terron. Originally from Spain, the devilishly
handsome Terron has travelled the world to learn about the multitude of
products integral to the world of cocktails. Here’s one of the mouth-watering
cocktails he prepares in Mixing with the Best, screening on the LifeStyle
FOOD Channel and Discovery Travel & Living. Shake 45ml Jose Cuervo
tequila, 15ml Midori, 60ml watermelon juice, 30ml cloudy apple juice
and 5ml lemon juice with ice. Strain into a chilled martini glass half
rimmed with sugar and garnish with a watermelon wedge.

BACK WITH A BANG

Veuve
Clicquot’s NV Brut Rosé debuted in Australia recently,
making it this celebrated Champagne house’s first new release
in 10 years. Pinot Noir forms the backbone, whileChardonnay and Pinot
Meunier contribute elegance and roundness. With soft pink highlights
and initial aromas of raspberry, wild strawberry, cherry and blackberry
leading to biscuity notes of dried fruits, almonds, apricots and brioche,
this is a champagne set to stir the senses into overdrive. It makes
a great apéritif
although we’re sure your special someone won’t complain if
you pop a bottle any other time. The distinctive bottle’s vivid
pink ice jacket adds to its perfection as a Valentine’s gift
(RRP AU$95).

BOMBAY ROSSA MANIA

Bombay Sapphire Gin mixed with Sanpellegrino Aranciata Rossa (that’s
blood orange to you and me!) has been the favourite cocktail this summer.
Mind you, it’s not bad with their Pompelmo (grapefruit) or Mandarino
(mandarin) either. Combine 20ml Bombay Sapphire, 75ml Sanpellegrino
Aranciata Rossa and a squeeze of fresh lime and serve in a chilled
martini glass
– bliss! To make it even easier – or for a gift – specialty
liquor stores (including Vintage Cellars) have a summer gift box containing
700ml Bombay Sapphire, 200ml of one of the Sanpellegrino fruit drink flavours,
200ml Sanpellegrino Old Tonic (for the traditionalists) and an eight-page
cocktail book (RRP AU$44.99).

BELLINI IN A BOTTLE

Bellini, the famous cocktail created in 1948 at the world famous Harry’s
Bar in Venice and named for artist Giovanni Bellini, is now available
in Australia already mixed and bottled. Made by Canella, one of Italy’s
leading prosecco producers using organic Maria Bianca white peaches and
just a splash of raspberry juice for colour, it’s a divine celebratory
drink for very special occasions, like Valentine’s Day. Begin with
a 187ml piccolo (RRP AU$8.95) or try the 750ml (RRP AU$29.95) bottle,
available at selected bars, restaurants and bottle shops.

A ROSÉ TO AROUSE

So many Australian rosés are just bright pink lolly water. Not
Yering Station’s Pinot Noir Rosé from the Yarra Valley (just
a one-hour drive from Melbourne), with its soft salmon-pink hue, floral
aroma of cherry, rosehip and hints of vanilla, delicate red fruit flavour
and crisp, dry finish. It’s the perfect partner for delicate food
such as angel hair pasta tossed with smoked trout, goat’s cheese
and pine nuts, but can also handle Asian dishes with a bit of chilli kick.
Or just skip the meal and savour it on its own. www.yering.com

RICKY’S SUMMER SIZZLER

Ricky’s river bar
+ restaurant in Noosa has taken the above concept further by creating
their signature summer drink: Positano. Muddle fresh blood orange and
lime, pour into a glass with ice, add 30ml Bombay Sapphire Gin, a dash
of Campari and top with Sanpellegrino Pompelmo. Swizzle and sip. www.rickys.com.au