A new drink is about to hit Australia, but don’t worry, you won’t have to give up the gin or Prosecco just yet. In fact, all you’ll need to do is combine them together and you’ve got the country’s next big sipper – the ginsecco.

Not an entirely new combination, gin and Champagne have been best buddies since the early 20th century, when the French 75 cocktail was first invented.

Devin Tomlinson, global ambassador for Whitley Neill Gin said: “I’m tipping ginsecco as the drink to watch through the coming spring and summer seasons as it works beautifully with high-strength, high-flavour gins.”

“Through my international travels, I’ve seen a huge resurgence of brunch culture in places like Dubai, London and New York, which has opened up the door for light and flavourful drinks like the ginsecco.”

A good drink in its own right, prosecco, with its fresh, light flavours and gentle fizz, makes a perfect pairing to gin’s more powerful profile.

Similar to a spritz cocktail, drinkers can expect to see ginsecco paired with botanical garnishes, from rosemary and thyme through to blackberries, citrus, rose petals and cucumber, along with dashes of elderflower syrup and aromatic bitters.

The tipple also works well with many of the flavoured gins that have just hit the market, particularly those made from sloe berries.

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