The Meatball and Wine Bar recently celebrated its first birthday. For a year the bar has been the place to settle into a cosy stool and sip an Aperol Spritz alongside a serve of spherical-comfort-food-turned-chic-late-night-bites. They’ve since added a sister bar in Richmond and are soon to offer tasty items like spiced rubs, pickled green tomatoes and chilli oil to pimp up your own diy meatballs.
On their cocktail list I love the ‘Limoncello Frizz’; a simple moniker but evocative of exactly what this cocktail tastes like. Owner Matteo Bruno kindly relayed the story behind the inspiration for this Spring-in-a-glass concoction. “We were filming a show in Italy and eating all this spicy, cheesy pizza. So the owner comes out and insists we have something refreshing. [For the drink] his Nonno makes the limoncello while his grandfather makes the sorbet.” In that vein of homespun thinking Matteo has limoncello and sorbet made locally and the Prosecco comes from his friend and one of Australia first celebrity chefs, Stefano di Pieri.
To recreate the Limoncello Frizz at home simply;
– Blend Bass & Flinders limoncello and quality lemon sorbet (preferably homemade) to taste.
– Pour into chilled champagne flutes.
– Top with a Victorian Prosecco and stir gently.
Get your meatballs and wine on at 135 Flinders Lane, Melbourne.
