Four Pillars (Opera) House Spritz
Light and refreshing, in true spritz style, but without the wine...
In its place are bold and aromatic Four Pillars Gin flavours, a hint of grapefruit bitterness and a lovely floral lift from the Tassie pepper leaf and fresh mint. Distinctly Australian, but with European style and very quaffable on a balmy Sydney evening.
You can make it at home or try it at one of the pop-up bars on the Forecourt of Sydney Opera House, especially designed for The Eighth Wonder.
- 45ml Rare Dry Gin
- 10ml Aperol
- 10ml Tasmanian Mountain Pepper Syrup*
- Sprig of mint leaves
- Pink Grapefruit Soda
- Lime wedge
Build the cocktail over ice in a tall glass: add the gin, Aperol, and Tasmanian Mountain Pepper syrup.
Top with pink grapefruit soda.
Garnish with the mint leaves and a wedge of lime.
Makes one cocktail.
* Ingredients for Tasmanian Mountain Pepper Syrup
- 1kg sugar
- 20g Tasmanian Mountain Pepper leaf
Make the Tasmanian Pepper Syrup by adding the sugar and leaf to the 1L of boiling water. Stir until all sugar is dissolved. Cool and strain.
Tasmanian Mountain Pepper is available from native food stockists like Outback Chef.