Pros­ecco Friz­zante

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

This is sim­ple stuff but great value. We make our own ver­sion of Jeremy Lee’s aper­i­tivo with it (he’s the chef at Quo Vadis in Soho) by com­bin­ing cle­men­tine juice (or­di­nary orange juice is fine if freshly squeezed) with a glug of Cam­pari and some ice cubes, then top­ping up with this highly af­ford­able fizz.

€9, Su­per­Valu (un­til 13 Au­gust)

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