Seriously Refreshing

Not surprisingly, cocktails have been very popular at The Osteria over summer. They're a lovely alternative to wine and the perfect drink for a celebratory toast.

If you're looking for a new tipple, here's two of our favorite recipes, courtesy of Samuel Thornhill from the wonderful Bar Lûmé in Melbourne. Next time you're entertaining, give them a try - you won't be disappointed! Cheers to that!



60ml of Box Grove Vineyard Verjus
90ml of sparkling water

In a tumbler, pour over crushed ice and top with crushed kaffir lime leaf for added fragrance.



30ml Calvados infused with Yarra Valley plums
15ml Mr Hugh Sipping Bliss or Pennyweight Constance Fino
20ml Box Grove Vineyard Verjus
10ml Rosella Syrup
5ml Lactic Acid (5g lactic acid solution to 100g water)

In a jug or cocktail shaker, gently muddle all of the ingredients. Pour into a cocktail glass and serve.

Box Grove Non-alchoholic Sprizter

Box Grove Vineyard VerjusJack RosellaSamuel Thornhill from Restaurant Lûmé in Melbourne pouring a Jack Rosella at The Osteria.Sarah and Samuel enjoying a Jack Rosella. Samuel Thornhill making a cocktail with Box Grove Vineyard Verjus. Sarah Gough and Samuel Thornhill at the Box Grove Vineyard Osteria.