A COLLECTION OF WINE COCKTAILS

AND PARTY STARTERS

P RO SE C C O -BASE D WINE C O C KTA IL S

POMEG RA N ATE SPRI TZ

MON TEN EG RO SPRI TZ
SLOE S PRI TZ

P INOT G RIS -BASE D WINE C O C KTA IL S

PI N OT G RI S MA RG A RI TA
SPI CED W I N E

RO SÉ -BASE D WINE C O C KTA IL S

ROSÉ N EG RO N I
RO S É TH Y ME

PA RTY STA RTE RS

G RA ZI N G TA BL E
PU MPERN I CK EL C A N A PÉ
SMO K ED SA L MO N C A N A PÉ
P O M E G R A N AT E
S P R I T Z

ING RE DIE NTS

1 2 0ML 6 F T6 PROSECCO
3 0ML PA MA POMEG RA N ATE L I Q U E U R
1 5ML VA N I L L A VO DK A
CH ERRY TO G A RN I S H
I CE

M E THO D

H A L F F I L L WI N E G L A S S W I TH I C E
POU R OV ER I N G REDI EN TS
G A RN I S H WI TH CH ERRY
M O N T E N E G R O
S P R I T Z

ING RE DIE NTS

9 0ML 6 F T6 PRO S S ECO

6 0ML A MA RO MON TEN EG RO
ORA N G E W EDG ES TO G A RN I S H
I CE

M E THO D

H A L F F I L L TU MBL ER WI TH I C E
POU R OV ER I N G REDI EN TS
G A RN I S H WI TH O RA N G E WEDG E S
 S L O E
S P R I T Z

ING RE DIE NTS

9 0ML 6 F T6 PRO S ECCO

3 0ML SLOE G I N
3 0ML L I L L ET BL A N C
1 5ML L EMON
3 DA S H ES O RA N G E BI T TERS
L EMON TW I ST TO G A RN I S H
I CE

M E THO D

MI X SLOE G I N , L I L L ET, BI T TERS & L E M O N

H A L F F I L L G L A S S W I TH I CE
PO U R OV ER MI X ED I N G REDI EN TS
G A RN I S H WI TH L EMON TW I ST
 P I N O T G R I S
M A R G A R I TA

ING RE DIE NTS

9 0ML 6 F T6 PI N OT G RI S
3 0ML L I ME
3 0ML S U G A R SY RU P
1 5ML L EMON
SA LT F OR RI M
L I ME W H EEL S TO G A RN I S H
I CE

M E THO D

S PREA D SA LT ACROSS A SAU CER BAS E

WE T RI M OF TU MBL ER & PL ACE O N TO SALT TO C OAT
A DD I CE TO TU MBL ER & MI X I N G RE D I E N TS
G A RN I SH W I TH L I ME WH EEL
 S P I C E D
W I N E

ING RE DIE NTS

9 0ML 6 F T6 PI N OT G RI S
3 0ML L E BI RLO U
6 DA SH ES A RO MATI C BI T TER S
3 DA S H ES O RA N G E BI T TERS
A PPL E S L I CES TO G A RN I S H

M E THO D

- S H A K E L E BI RLOU, BOTH BI T TERS & P I N OT GR I S

- DOU BL E STRA I N I N TO MA RTI N I GL AS S
- G A RN I S H WI TH A PPL E SL I C E
 R O S É
N E G R O N I

ING RE DIE NTS

3 0ML ROSÉ
3 0ML C A MPA RI
3 0ML BOMBAY G I N
O RA N G E WEDG E TO G A RN I SH
I CE

M E THO D

DILUTE A L L I N G REDI EN TS I N MI X I N G G L AS S W I T H I C E
SERV E I N S H ORT TU MBL ER
G A RN I S H WI TH O RA N G E WEDG E
 R O S É
T H Y M E

ING RE DIE NTS

9 0ML 6 F T6 RO S É
3 0ML STRAW BERRY G I N
1 5ML L EMON
10ML S U G A R
L EMO N TWI ST & SPRI G OF TH Y ME TO G AR N I S H
I CE

M E THO D

MI X STRAW BERRY G I N , L EMO N , S U G AR

P O U R I N TO G L A SS OV ER I CE & TOP W I T H R O S É
G A RN I S H WI TH A L EMO N TWI ST & T H Y M E
 G R A Z I N G
TA B L E

ING RE DIE NTS - SE RVE S 6

9 0G G RA N A PA DA N O
8 0G BRI E
50G BL U E CH EES E
100G DO U BL E SMO K ED H A M
100G MO RTA DEL L A
75G PROSCI U T TO
6 0G OL I V ES OR PI CK L ES V EG ETA B L E S
30G EAC H O F DRI ED F RU I TS S U CH A S DRI ED A PP L E , AP R I C OT & F I GS
6 0G PER PERSON ACROSS 3 D I PS
S O U RDO U G H BAG U ET TE
9 0G L AVO S H
18 G RI SSI N I STI CK S
30G EAC H O F WA L N U TS , H A ZEL N U TS & SH EL L E D P I STAC H I O S
FRESH F RU I T, A PPL ES , PEA RS & STRAW B E R R I E S

M E THO D

THE GR A ZI N G TA BL E SH O U L D BE SET OU T TO AL LOW YO U R

GU ESTS EA SY ACCESS TO TH E S EL ECTI ON O F TAST Y T R E ATS ,
U SING TH E DI F F EREN T SH A PES , COLOU RS & T E XT U R E S
TO CREATE A PL EA SI N G & A ESTH ETI C TAB L E
 P U M P E R N I C K E L
C A N A P É

ING RE DIE NTS - SE RVE S 6

1 2 PU MPERN I CK EL CI RCL ES
100G ROA ST BEETRO OT CU T I N TO S MA L L C U B E S
50G ROU G H LY CH O PPED TOA STED WAL N U TS
6 0G G OATS CH EESE CRU MBL E D
1 2 L I T TL E S PRI G S O F MI RCO BAS I L
SA LT & PEPPER TO SEA SON

M E THO D

IN A B OWL , GEN TLY CO MBI N E DI CED BEETROOT, WAL N U TS & GOATS C H E E S E

SEA SON AS R EQ U I RED & A SSEMBL E O N TO TH E PU M P E R N I C KE L R O U N D S
F I N I S H WI TH S PRI G S O F MI CRO BAS I L
S M O K E D S A L M O N
C A N A P É

ING RE DIE NTS - SE RVE S 6

CRACK ERS
100G SMO K ED SA L MO N
4 0G V ERY F I N ELY SH AV ED F EN N E L
2 0G JU L I EN N E CU T RED RA DI S H
F I N ELY CU T CH I V ES
10ML L EMON DRES S I N G
SA LT & PEPPER TO SEA SON

M E THO D

MI X F EN N EL , RA DI S H & L EMON DR E S S I N G
SEA SON A S REQU I RED
A RRA N G E TH E MI X ON TH E CRAC KE R S
A DD A CU RL OF TH E S MOK ED SAL M O N
S PRI N K L E W I TH CH I V ES
 W I T H
T H A N K S

@A L M A _ G E E LO NG

A L MA RESTAU RA N T

@A NNIE S_ K ITC HE N_

A N N I E ’ S K I TCH EN

@ 6F T6WINE
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C OPYIN G IS T HE HI GHE ST F ORM OF F L AT T E RY. HOW E V E R, W E D O ASK T HAT NO PA R T O F TH I S C O C KTA I L B O O K

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