RECIPE
Pampelle Spritz Bouzy Bar À Vins is High Street’s own slice of Paris, serving French fare with a modern touch. This holiday season, Bouzy is gifting you the recipe for its Pampelle Spritz, to add a little French flair to your festivities. Capturing the essence of Parisian wine bars, Bouzy offers a très bien selection of bites. Escargot, charcuteries, croquettes and a crème brûlée form the perfect pairings for a fine Chablis, Bordeaux or Mumm champagne, all to be found on the rotating seasonal menu. It’s the vision of restaurateur Jason McLaren Jones and his partner Brahman Perera. Together they have fused French chic with a Melbourne edge, culminating in sleek black and gold interiors complemented by a stunning curved marble bar. Open seven nights a week from 5pm until late, Bouzy hosts a daily Apero (or Happy Hour) until 6pm as well as a Locals’ Night menu from Sunday until Tuesday, featuring the plat du jour and a glass of vin for $29.90. For intimate affairs, Bouzy has a private dining room, Le Salon aux Fleurs. It welcomes up to 12 guests to dine among the blooms of the florist who holds the space during the day, adding a special touch to any occasion. Find Bouzy at 976 High Street, Armadale. BOUZY.COM.AU
YOU WILL NEED • 45ML PAMPELLE APERITIF
METHOD 1.
Pour Pampelle Aperitif, the sparkling wine of your choice, and soda into a wine glass and stir lightly
2.
Add a generous serve of ice
3.
Garnish with a grapefruit wedge and enjoy
• 15ML SODA • 90ML SPARKLING WINE (WE SUGGEST MUMM PETIT CORDON) • GRAPEFRUIT WEDGE • ICE
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