A refreshing combo of bubbles. yuzushu and Aperol, courtesy of the Adelaide eatery.
Pictured here with the pea and barley salad and Balinese curried chicken.
Ingredients
Method
1.Build gin, yuzushu and Aperol in a Burgundy glass half-filled with ice and stir until chilled. Top with sparkling wine and juice and soda to taste. Serve with a wedge of grapefruit.
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