Rewind to 1800s Venice: the merchants and soldiers of the Austrian empire are red-eyed and a little too happy. It’s the North-Eastern Italian wine that’s got to them – the beer-drinkers from the east aren’t used to anything this lubricating. They start asking for a “spritzen”, or a spray of water in their drinks. The primordial spritz is born – wine plus water.

Fast-forward 100 years. The Venetians realise they can have fizz with anything they want. They add Aperol, Cynar or Campari to Prosecco and throw in a slice of orange and some ice. Every Venetian bar has a different take on the drink. But one of Sydney’s best uses something a little different: Tanqueray No.TEN gin. The Rose Gold Spritz by World Class bartender Charlie Ainsbury of This Must Be The Place in Darlinghurst is a perfect accompaniment all year round, so the next time you feel a balmy breeze stirring the curtains, sit outside with one of these in hand.

Rose Gold Spritz by This Must Be The Place

Approximately 1.5 standard drinks

Ingredients

Grated skin of 6 grapefruits
90ml of rosé
20ml Quinquina (This Must Be The Place uses Kina L'Aero D'or)
25ml Tanqueray No. TEN
10ml Liqueur de Violette

Method

Add the grapefruit skins to the rosé. Soak for 12 hours and strain. Mix 90ml of the grapefruit infused rosé with the remaining ingredients. Carbonate the mix in a Soda Stream and serve over ice in a wine glass. Garnish with pink grapefruit peel or violet flowers.