Is there anything better than an icy cold cocktail on a steamy summer’s day? But with the wealth of options out there to choose from, sometimes decided which signature creation to sample can leave you feeling overwhelmed. Which is why our talented team of bartenders have put together a list of the 4 ultimate cocktails recipes you’ll be loving this summer. Bottoms up!
1 1/2 shots of white tequila
Juice of half a ruby grape fruit
1/2 shot of agave syrup or sugar syrup
75ml soda water
A squirt of fresh lime juice
Sprig of rosemary
Combine the grapefruit juice, tequila and sugar syrup until well mixed.
Pour over a tall glass filled with ice and top up with soda water and lime. Garnish with a sprig of fresh rosemary
RASPBERRY LEMONADE VODKA SLUSHIES:
5 lemons, halved
1/3 cup vodka
1 cup pink lemonade
2 cups ice
1 bunch mint
Using a spoon, scoop out the fruit of the lemons, leaving the peel intact. In a blender, combine vodka, lemonade and ice. Blend until smooth.
Use a small ice cream scoop to scoop vodka mixture into lemons.
Garnish with a sprig of mint and serve.
THE CANDY CANE:
20ml berry flavoured vodka
20ml peppermint schnapps
20ml white creme de cacao
10ml ounce grenadine
Crushed hard peppermint candy.
Mix the vodka, peppermint Schnapps, grenadine and creme de cacao with ice in a cocktail shaker. Be sure to shake it up thoroughly. Rim a cocktail glass with crushed hard peppermint candy and pour the shaken mixture into the glass. Top it off with cream.
30ml sage syrup
Juice of ¼ fresh lemon
Fresh sage leaves
Sage Syrup Ingredients:
1 cup honey
1 cup water
1 bunch fresh sage
Sage Syrup Directions:
Add honey and water into a saucepan and bring to a boil. Add sage, cover with a lid and turn off heat. Allow to infuse for 10-15 minutes. Remove sage and store in a clean airtight container for up to 2 weeks.
Add gin, sage syrup and lemon juice into a cocktail shaker filled with ice. Shake well and strain into a coupe. Garnish with fresh sage leaves.
THE GRAPEFRUIT MOJITO:
2 large pink grapefruits
2 tablespoons honey
3-4 ounces white rum
A handful of mint leaves
Squeeze the juice out of the grapefruits and limes. Filter through a fine mesh strainer to remove seeds and pulp. Stir the honey in with the juices until dissolved.
Combine the strained juice, a handful of ice and rum in a cocktail shaker, with torn mint leaves and shake vigorously.
Pour into an iced tumbler and top with a splash of sparking water.
Garnish with mint leaves and serve.
Wish somebody else would just make them for you? Choose from Australia’s widest variety of skilled hospitality workers on demand.