- 8 bay leaves
- 12 white peppercorns
- ¼ whole nutmeg
- ½ cup caster sugar
- 2 oranges
- 240ml Spritzing in Venice, non-alcoholic Aperol
- 360ml non-alcoholic sparkling wine
- 120ml soda water
Preparation time: 5 minutes
Cooking time: 20 minutes
1 Combine 4 bay leaves, peppercorns and nutmeg in a small saucepan with the caster sugar and 1 cup water. Simmer gently for 20 minutes, until reduced by half. Strain through a fine sieve then set aside to cool completely.
2 Peel the zest of 1 orange over four glasses to allow its essential oil to coat the inside of the glass. You should have 8 strips of zest. Twist each strip and place two in each glass. Add a large ice cube to each. Peel the remaining orange and trim to make four rectangles. Make a slit in the centre of each, poke one end through and pull to twist.
3 Pour 60ml Spritzing in Venice non-alcoholic Aperol into each glass, add the remaining bay leaves, then top each with 90ml sparkling wine, 30ml soda water and an orange garnish.