Spicy Sparkling Shiraz Wine Cocktail with dark chocolate-coated cacao nibs

Ingredients

60 ml Leopard’s Leap Classic Shiraz

60 ml Barker and Quin ginger ale

juice of 1 orange

2 tablespoons dark chocolate-coated cacao nibs

Method

Pulse cacao nibs with a food processor until coarsely ground and transfer to a small bowl.

Dip the rim of a champagne flute or coupé into the orange juice to moisten, and then into the ground nibs to coat.

Pour in the wine and top up with the ginger ale.