The classic cocktail sour recipe with a sweet Rutherglen Topaque twist.
- 30ml of Campbells Rutherglen Topaque
- 20ml of lemon juice
- 20ml of Aperol
- a squeeze of half an orange, orange wedge to garnish
- thyme leaves for garnish
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!