3 summer aperitif recipes from Auckland’s Euro bar

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7 January 2020

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Auckland restaurant Euro and multidisciplinary artist Meighan Ellis have teamed up to bring art to the cocktail glass and table. They share three concoctions to liven up your summer.



60ml Martini Bianco, infused with ginger

10ml Disaronno

20ml pink lady apple juice

3 eyedroppers Bob’s ginger bitters

2.5ml rose water


Add all ingredients except rose water to a mixing glass and stir ice in to dilute. Strain into a glass over a block of ice. Spray rose water over the top and garnish with a dried rosebud.

Rosemary & rue


45ml Angostura 7 rum, infused with rosemary and plums

15ml plum wine

20ml lime juice

15ml 2:1 honey syrup

1ml saline

Add all ingredients to a shaker. Shake with ice, double strain into a chilled Nick and Nora glass, and garnish with a rosemary tip.

European highball


45ml marmalade-infused saffron gin (see recipe below)

15ml Aperol

30ml fresh lemon juice

5ml saffron balsamic vinegar

60ml soda water


Add all the ingredients except the soda water to a cocktail shaker and shake vigorously with ice for no longer than 10 seconds. Fill your highball glass with ice, packed to the brim, and strain the cocktail into it. Top with soda water and garnish with orange rind.

Marmalade-infused Saffron Gin


250g saffron gin

100g good-quality marmalade


Add both the gin and the marmalade to a sealable container. Leave to infuse for 24 hours, gently shaking the mix every now and then to encourage the infusion. Filter.

“Food and art have always collided. Both nourish our hearts and minds, and quell thirst and hunger.”

Meighan Ellis

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