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We say: Rum, lemon, bitter liqueur and basil combine brilliantly with champagne adding biscuity complexity, crispness and enlivening effervescence.
A fabulous brunch cocktail. How you squeeze (and blend) your oranges is key to achieving the fluffy orange juice that makes this drink special. At New
Dry and citrusy with underlying piney gin and herbal complexity.
I moved to Wanaka to find my place in the world, my passion and direction. Just as Don Facundo found his calling refining the rum making process, I've
Bittersweet, lightly effervescent, long and refreshing.
Balanced and complex with a fruity blast of raspberry - made interesting due to its inclusion of vermouth.
Heavy doses of Peychaud's and orange bitters work with dry vermouth to balance this drink's rich sweet vermouth base. A great aperitivo.
Zesty citrus and fresh mint with delicate rose.
Take a citrusy hopped beer and add a tad more citrus in the shape of Rosolio di Bergamotto. The result is predictably citrusy, refreshing and suited to
Savoury, sweet n sour beer with enlivening chilli heat. On a hot day, if a beer is not refreshing enough, then a Michelada may hit the spot.
Bittersweet and citrusy. As good with breakfast as it is as an aperitivo.
This violet coloured drink may have an unlikely list of ingredients but tastes better than they might suggest.
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