Introducing chef Pasan Wijesena’s Negroni recipe.
This apéritif recipe is part of our Best in Season Feast Series – a celebration of the 2022 delicious Produce Awards. Showcasing five recipes from five top Australian chefs, every creation in the series utilises ingredients from this year Award nominees.
Prep time 5 mins
Serves 1
Sbagliato Negroni Mixed with Mistelle and Prosecco Ingredients
30ml Rhubi Mistelle
30ml Rosso Vermouth
Alpha Box & Dice Tarot prosecco, to top
1 grapefruit wheel, to garnish
1 rosemary sprig, to garnish
Sbagliato Negroni Mixed with Mistelle and Prosecco Method
1. Add ice cubes to a wine glass.
2. Pour Rhubi Mistell into the glass, followed by Rosso Vermouth.
3. Top with Alpha Box & Dice Tarot prosecco chilled in the Vintec Premium 126 Bottle Right Hinge Multi-Temp Wine Cellar.
4. Serve garnished with the grapefruit wheel and rosemary sprig.
Best in Season Recipes
Discover more recipes from our Best in Season series. Utilising ingredients from the Produce Awards, each dish in the series has been created by a top Australian chef.
• Dorothy Lee’s Raw Vegetable Plate with Buttermilk Ricotta and Green Sauce
• Pasan Wijesena’s Sbagliato Negroni Mixed with Mistelle and Prosecco
• Tristan Rosier’s Native Spiced Porchetta with Bitter Leaf Salad, Citrus and Herbs
• Alex Prichard’s Blue Swimmer Crab with Bucatini, Tomato and Verbena Butter
• Victoria Rose’s Pavlova with Wattleseed Crème Patisserie, Cream and Poached Quince