The classic cocktail sour recipe with a sweet Rutherglen Topaque twist.

INGREDIENTS:

• 30ml of Campbells Rutherglen Topaque
• 20ml of lemon juice
• 20ml of Aperol
• a squeeze of half an orange, orange wedge to garnish
• ice
• thyme leaves for garnish

METHOD: 

In a highball glass place ice, Topaque, lemon juice, Aperol and squeeze of orange to garnish. Stir before serving and garnish with orange and thyme. Enjoy!