The Noiseletter’s Summer Cocktail: by Max Giudice

Berry Days: a fresh ’n’ fruity cocktail to see out the day with, created by Western Australia-based cocktail extraordinaire Max Giudice.

With the sun out and the evenings long, there is nothing better than a fresh ’n’ fruity cocktail to see out the day with. So, rather than tempt you with one of our slightly sketchy shitmixes, we’ve turned to Western Australia-based cocktail extraordinaire Max Giudice.

Max is a bartender at Tiny’s Bar in Perth, and this year won the Perfect Blend 2019 Western Australia Regional Final. He’s designed a lovely summer cocktail exclusively for The Noiseletter, because y’all are worth it.

Berry Days:

Ingredients:

30ml London Dry Gin

60ml Prosecco

20ml Mulberry Syrup

15ml Lemon Juice

60ml Soda Water

Method:

Combine gin, syrup and lemon juice in wine glass and stir. Add ice and top with Prosecco and soda, and gently mix in. Garnish with a fresh sprig of mint, and enjoy!

To make the mulberry syrup, mix equal parts mulberries, water and caster sugar and cook over low heat in a saucepan until sugar dissolves. Then strain the syrup. You can make this syrup with other berries, so substitute with whatever’s fresh and seasonal. If you don’t have the resources to make a syrup, replace with a good teaspoon of mulberry jam.

‘Long and refreshing, this drink is perfect for a warm afternoon in the sunshine with friends,’ says Max. ‘It reminds me of my most recent trip to the UK, where one of my most vivid memories was picking delicious local mulberries in the woods and from people’s front gardens!’

Follow Max’s wine recommendations and exploits here.

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