With record temperatures predicted for the upcoming summer season[1],  Croft Sherry has partnered with Great British Bake-Off star, Sandro Farmhouse, to develop easily accessible food and drink recipes that are sure to elevate at-home alfresco get-togethers.

Tapping into the trend for longer, lighter spritz-style drinks, Sandro’s Croft Summer Spritzer pairs bright pineapple and citrus fruits with the refreshingly crisp, balanced Croft Original, topped with sparkling wine for a delicate fizz. Perfect for a pitcher, this is the ultimate refresher to wow friends with at garden gatherings.

To complement, Sandro’s Al Fresco Bruschetta mirrors the flavours of the spritzer, drizzled with pineapple-infused hot honey – with a splash of Croft as the special ingredient. To cater for all diets and preferences, it can easily be prepared as vegan-friendly, or without chilli for those who prefer less heat.

Sandro Farmhouse, said: “These recipes were inspired by the goal to welcome the sunshine back into our lives. Both the spritzer and the bruschetta feature bright, summery flavours and colours, as well as the mellow, crisp undertones of Croft Original. Despite looking impressive when served up, the best part is that they’re so easy to whip up for any host, no matter how experienced.”

Sandro’s Croft Summer Spritzer

Prep Time: 5 Minutes | Makes: 4 Spitzers (1 pitcher)


  • 1 orange
  • 1 lemon
  • 200ml of Croft Original
  • 2 tbsp of pineapple syrup
  • 300ml sparkling wine
  • 100ml soda water
  • Large ice cubes
  • Several sprigs of fresh mint


For the candied peel garnish:

  • Orange peel
  • 1 tbsp of sugar


  1. Start by making the ‘candied peel’ to decorate the glass. Cut the orange into wedges and remove the peel. Thinly slice the peel and place in a small bowl. Add 1 tablespoon of sugar and mix well. Put to one side.
  2. Cut the lemons in to wedges.
  3. Add the citrus wedges to a cocktail shaker and press against the sides of the shaker to release the juices.
  4. Add the Croft Original, ice and pineapple syrup to the shaker and shake, shake, shake.
  5. Pour the infused Croft Original into a glass with ice and top it with the sparkling wine.
  6. Garnish with the candied orange peel and a sprig of fresh mint.

Sandro’s Al Fresco Bruschetta

Prep Time: 15 – 20 Minutes | Serves: 4-6


  • Sliced ciabatta
  • 1 clove of garlic – crushed
  • 40g of spreadable butter (or dairy-free spread)
  • 250g cherry tomatoes
  • 1 orange, peeled, skinned and cut into wedges
  • 1/2 red onion, finely sliced
  • A handful of fresh mint
  • 3 tbsp olive oil
  • Pinches of salt, black pepper, dried parsley, and dried oregano
  • Optional: 100g hard goats’ cheese

For the pineapple hot honey garnish:

  • 200g runny honey (or maple syrup)
  • 1 chilli, deseeded and chopped finely
  • 25ml of Croft Original
  • 1 tin of pineapple chunks


Start with the garnish:

  1. In a small saucepan, heat the honey and Croft Original with the chillies, until slightly bubbly.
  2. Sieve the honey to remove all the chillies and discard them.
  3. Cut the pineapple chunks into very small cubes.
  4. Return the honey to the pan, add the pineapple, cook for a further 2 minutes then remove from the heat and allow it to cool down.

Making the bruschetta:

  1. Preheat the grill until hot, slice the ciabatta and toast on both sides until golden and almost charred.
  2. Cut the cherry tomatoes into quarters, cut the peeled and skinless orange wedges in quarters and finely slice the red onion.
  3. Add it all to a mixing bowl with a drizzle of the olive oil, a pinch of salt, pepper, oregano, and dried parsley. Give it a mix to coat, cover and rest in the fridge until ready to use.
  4. Add the crushed garlic to the butter and mix well.
  5. Spread the garlic butter on the grilled slices of ciabatta, add a spoon full of the tomato and orange mix and garnish with very small tsp of the hot honey pineapple, fresh mint and a couple of cubes of Goats cheese for an optional savoury element.

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