Spring in the Barossa is a great time to drink darker spirit-based cocktails – it’s warming up, but still a little chilly and blustery of an evening. Barossa Semillon is my favourite white to drink at this time of year, bright fresh flavours of Summer, but broader, richer texture for those cool nights. We save quinces from our garden in Winter and make them into syrup, that delicate floral character and the slight bitterness from the citrus  pair beautifully.

Shaken together and served straight up or on the rocks, this cocktail captures the Barossa Spring perfectly. I’ve named this cocktail in honour of someone I consider to be of significant import in the Barossa, and who’s well known for (allegedly) having Semillon for blood.