Mr Polka and I are all about local produce, especially when it comes to discovering local distillers doing amazing things. One of my favourite recent finds was the amazing Limoncello from Mornington Peninsula Based, Original Spirit Co. The team cut back on the sugar for this Limoncello (produced in small batches), so it has an amazing lemon flavour that seemed just the perfect addition to today’s Italian inspired Sgroppino.

The Sgroppino definitely falls into more of the dessert than cocktail camp, but with the tart lemon sweetness and unexpected bubbles of the Prosecco – it definitely is appropriate as a pre-dinner drink too.

I think a good, pure lemon sorbet is best for this cocktail – though the basic lemon sorbet we found at our local supermarket was very appropriate too. Some recipes call to blend all ingredients together, but for us, we wanted the soft peaks as part of the delicious experience. The addition of the tangy Limoncello really made this one a firm Summer favourite in our testing rounds!


  • Two Scoops Lemon Sorbet
  • 30ml  Limoncello
  • 30ml Vodka
  • 100ml Prosecco
  • Mint and lemon slices to garnish


  1. In a cocktail shaker, add Limoncello and vodka and shake until well combined
  2. Using a champagne coupe or glass, pour your vodka Limoncello mix
  3. Place two scoops of lemon sorbet into the glass
  4. Top with Prosecco
  5. Garnish with lemon slices and fresh mint.
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Olive Oil Martini 2

Rosemary. Sea salt. Olive oil. It may seem like your Nonna is about to cook up a Sunday roast dinner, but these Italian staples are actually the basis for our absolutely delizioso cocktail this week. Liam Watt, venue manager of Melbourne’s Waterslide Bar is letting us in on the secret recipe to his Olive Oil Martini for our Italian Issue. It’s a twist on a dirty vodka martini, one which he explains, “has an amazing mouth feel and the olive oil lingers”. Whip up a batch at home, or visit Waterslide on Southbank to sip one or two while you contemplate booking their space for a cocktail wedding reception – with river views to rival Rome’s Tiber – for up to 250 people.

Waterslide’s Olive Oil Martini

  • 60ml olive oil fat-washed vodka (Waterslide uses Beluga Noble)*
  • 12.5ml rosemary-infused Lillet Blanc*
  • 2 dashes saline solution (make it a 3:1 water to salt ratio)
  • Rosemary sprig, to garnish
  • Fresh ice

Stir your ingredients over ice. Be careful not to over or under dilute, have a cheeky little taste as you go. Strain into a chilled martini glass. Garnish with a rosemary sprig.

*Olive Oil Fat-Washed Vodka

Fat washing is a technique used to flavour a spirit with a fat-based product and then removing the fat through freezing.

Mix 700ml of Beluga Noble Vodka and 200mls good olive oil in an airtight container.

Leave to infuse for a few hours and shake every now and then.

Freeze the mixture to turn the oil into solid.

Strain off vodka.

Note: Liam says the olive oil tastes awesome afterward so definitely don’t throw it away. Maybe put it on a salad as a dressing with some citrus to give it a kick or bottle it up for wedding favours!

*Rosemary-infused Lillet Blanc

Simply place fresh rosemary into a bottle of Lillet Blanc for 12-24 hours, according to taste.

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Cooking up favours for your guests is such a wonderfully personal idea! There’s no shortage of delicious recipes, but we’ve created this zingy grape and honey jam to perfectly accompany an Italian feast!

Whether you’re wanting to bottle up this tasty jam for guests to take home, or serve it alongside antipasti platters and cheese, it’s a beautifully fragrant crowd pleaser. Start collecting jars and keep an eye out for sultana grapes and you’re halfway there!

What You Will Need:

  • Chosen glass jars (whether small for guest favours, or large for storage) – sterilised
  • 1.5 cups good quality honey. Choose one with a flavour you enjoy, as this will affect the overall taste
  • 3 kg sultana grapes, stems removed
  • 2 lemons, juiced
  • Heavy based saucepan
  • Sieve
  • Ladle
  • Fork

Step 1. Once you’ve removed all the stems from the grapes, weigh to ensure you have enough fruit. Place the grapes into your heavy based saucepan. Using a fork or masher, mash the grapes to release some juice and break the skins. 


Step 2. Place the saucepan over a medium heat, until the grapes soften and release more juice. Remove from the heat and mash again, more thoroughly. If you’d like the jam to have a finer consistency, remove the skins with a sieve, and mash them further, before returning them to the pot. Add the lemon juice and honey, and return to a low heat.


Step 3. Let the jam simmer gently for approximately 30 minutes, making sure it does not reduce too rapidly. To see if the jam will set, pop a small dollop on a very cold plate, and push your finger through it (being careful not to burn yourself!). If the jam wrinkles, it will set. If not, return the the saucepan to a low heat and try again in 10 minute intervals. Note: as there is no pectin used in this jam, it may not set as firmly as other jams would. Pour your jam into sterilised jars while hot, and leave to cool.

Pop a tag on your jars and place on your feasting table in a stack for guests to take home, or serve up this grape and honey jam with your entree or dessert. It’s a delicious and simple way to add a lot of heart to your beautiful day!

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Ms Zigzag says: Guests would be thrilled to receive a thoughtful and delicious wedding favour like this! Perfect for any Italian feast or celebration. 

About Ms Honeycomb  – Hi, I’m Nicola, the florist and crafter behind rubyandjoy. I’m a gardening, fabric loving, mint tea drinking, brownie baking, book obsessed maker! I love a good adventure having just moved back from five years in Scotland (with my lovely Scottish husband).

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