50ml of Aperol (11%), 75ml of Prosecco topped up with ice and sparkling water to create a longer thirst quenching drink. Aperol tastes much like Campari but is milder and less bitter. Served in a Riedel Chardonnay Glass
12.5ml of Crème de Pêche (18%) topped up with Prosecco. Invented sometime in the 1940's by Giuseppe Cipriani, in Venice. Unlike the famous Harry's Bar original this is a clear, more alcoholic version! Served in a Riedel Champagne Flute.
12.5ml of top quality Crème de Cassis de Dijon (20%) topped up with our house Champagne. A classic favourite created by Felix Kir mayor of Dijon in the early 20th century. Served in a Riedel Champagne Flute.
12.5ml of Brandy (36%) on top of a sugar lump soaked in Angostura Bitters and topped up with our house Champagne - as featured in the 1942 movie Casablanca! Served in a Riedel Champagne Flute.
The Oxford Wine Café
38 South Parade