Surveys suggest more Australians are drinking with different spirits falling into favour opening the door to many new and exciting cocktail options, writes Des Houghton.
It may be a classical champagne cocktail where a white sugar cube is drenched in cognac and drops of bitters and topped with ethereal French bubbles.
Freeze it, or partially freeze it, and use the one-part-strawberry puree to three-parts prosecco recipe.Great Australian wine families with Italian heritage like the Dal Zottos and the Pizzinis make crowd-pleasing prosecco bursting with ripe pear, citrus and red apple aromas and flavours. And it is so much cheaper than champagne.Try prosecco as an aperitif with freshly shucked oysters.Seek out those bottles displaying the DOCG rating signifying the very best.
Or try the oddball Italian favourite, the sgroppino which is a mix of prosecco, vodka, and a scoop of lemon sorbet.Australian sparkling wines make great cocktails. Make a Mimosa with freshly squeezed orange juice or the juice from blood oranges topped up with sparkling wine, champagne or cava. Whisky is the most popular spirit choice followed by gin, bourbon/American whiskey and vodka. Then comes rum, Ouzo, tequila and brandy.Gin is now clearly the spirit of choice for Australian women ahead of vodka, one survey found. And there is excellent gin produced in this country. Try Eleven Bridges from Queensland or one of the gins from Lark Distillery from Tasmania which began as a whisky producer.Shake 25ml gin with lemon juice, sugar syrup and ice then top with sparkling wine.
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