Afterglow – Gourmet Traveller
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Charlie Ainsbury and Luke Ashton cocktail recipe for the Afterglow from This Must be the Place in Sydney.
Ingredients
- 45 ml rockmelon purée
- 10 ml orgeat syrup (almond syrup; see note)
- 75 ml dry Prosecco
- Smoked salt solution
- 2 tsp finely ground smoked salt
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