Apera O’Clock and Topaque Time

Would you like a glass of apera tonight, or a sip of topaque after dinner? No, we’re not speaking another language or inventing a new drink.

Apera is the new name for Australian-made sherry, not to be confused with Aperol, the Italian aperitif, or aperitivo hour. Topaque is an Australian fortified wine made from 85% muscadelle grapes, formerly known as Tokay.

Apera Topaque
Toquay & Apera

Now that introductions are out of the way, the new nomenclature, which has been officially accepted into the Macquarie Dictionary Online, is the result of a trade agreement between the Australian Government and European Union about protecting terroir, similar to what discerns champagne from sparkling wine.

Apera is available in dry, medium-dry, medium sweet/semi-sweet and sweet which makes it versatile in a variety of cocktails. Topaque is rich and luscious, and can even be used as a decadent ice cream topping. Keep an eye out for them in bottle shops and try making our own cocktails. You’ll soon be enjoying Apera O’Clock and Topaque Time.

apera
L-R: Australian Twist, Apera Cobbler, Pink Mojito

Australian Twist
45 ml bourbon whiskey
15 ml medium sweet apera
dash of bitters
Garnish: lemon twist

Method: Pour bourbon, apera and bitters over ice in a stirring jug or shaker and stir until the required level of dilution is achieved, strain into a Martini glass or coupette and add the lemon twist.

Apera Cobler
20 ml dry pale apera
2 strawberries
2 orange wedges
2 lime wedges
2 lemon wedges
Garnish: mint sprig

Method: Add all the fruit to the glass and muddle gently with a bar spoon to release juices. Build apera over fruit adding crushed ice. Stir over ice to mix ingredients and achieve required dilution.

Pink Mojito
2 mint sprig
60 ml soda water
4 lime wedges
15ml medium sweet apera

Method: In a highball, add mint, lime and sugar then top with crushed ice, build apera and stir through before topping with soda and more crushed ice.

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Apera O’Clock and Topaque Time was last modified: December 20th, 2015 by Corinne Mossati

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Corinne Mossati

Corinne Mossati is the founder and editor of Gourmantic. An avid scribe, she has taken pen to paper since the age of five. Her repertoire includes long works of fiction, short stories and travelogues. She is a winner of the GT travel writing competition, has judged the Australasian Whisky Awards and several cocktail competitions. She is also named in the Australian Bartender Most Influential List.

3 Comments:

  1. Pingback: The Canadian Vintners Association – Canadian Wineries Will Say Goodbye to “Port” and “Sherry” by December 31, 2013

  2. just by the way, i cook a lot and i always sautee my onions in sherry..i use one bottle a month just in cooking… happy sherry everybody!

  3. Pingback: Starward Whisky & Zokoko Chocolate Dinner at Hotel Centennial | Gourmantic

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