With an idea of consuming an aromatised white over summer we began to explore our possibilities and after tasting through leading vermouths and aperitifs, we were taken by the lifted aromatics and layered interest of Lillet Blanc and Cocchi Americano. There began our path of aromatic infusion. After infusing just about everything we could find from berries, fruits, hard spices, tea, fresh and dried herbs, flowers, nuts and seeds we decided on a fresher and more distinct aromatic profile. Our chosen aromats were a combination of native Australian botanicals bittered with cinchona bark.
Serve on its own over ice, or create a Quinquina Spritz.
· 60 ml Quinquina
· Sparkling Water
· Strip of orange rind
Using a highball glass, pour Quinquina over ice. Top with sparkling water
to taste and garnish with orange rind.