Bin the tinnies and get creative with these simple cocktail recipes this Australia Day.
Gearing up for the Australia Day 2018 long weekend with inflatable flamingos, your finest budgie smugglers and Triple J’s Hottest 100 countdown? We’ve got the perfect summer cocktail recipes to keep you refreshed whilst you soak up the sun and fire up the barbie. Grab your sunnies and turn up the volume, because this is how we do Australia Day.
SPICED PINEAPPLE PITCHER (1 jug)
Ingredients:
60mL Captain Morgans Spiced Rum
60mL Pampero Blanco (white rum)
200mL pineapple juice
200mL ginger ale
1 cup fresh mint
2 limes sliced into 1cm thick pieces
1/4 fresh pineapple cut into wedges
Method:
Fill one half of a large jug/ pitcher with ice, then add all ingredients. Mix well with a spoon and garnish with more mint leaves.
BETA NEGRONI
Ingredients:
20mL West Winds the Sabre Australian gin
20mL Punt e Mes
20mL Regal Rouse Red Australian vermouth
Method:
Mix ingredients together in a large stirring glass. Fill with enough ice to cover the ingredients, then stir. Strain over a rocks glass. Use rock ice to keep chilled, if available.
SPARTAN ROSE
Ingredients:
40mL mandarin Ketel One Vodka
20mL Massenez creme d’apricot
10mL rose water
Dash of lime juice
1 whole large mandarin muddled and double strained.
Method:
Mix ingredients together and strain over a cocktail glass. Garnish with a rose petal.
FRUITZEN
A frozen cocktail sure to keep you cool in the warmer months.
Ingredients:
60ml Rosé wine infused with fruits
30ml St Germain Liqueur
30ml strawberry puree
30ml peach puree
Scoop of ice
Strawberries or rose petal for garnish.
Method:
Place your choice of fruit in rosé wine overnight to infuse the flavours through. Remove the fruit before blending. Then add all ingredients into a blender and blend until smooth. Finally, pour into large wine glass to serve.
VIOLETTE DREAMING
A dry, sparkling cocktail with notes of summer violets.
Ingredients:
10ml Bombay gin
20ml Martini Bianco
5ml Violette liqueur
5ml sugar syrup (2 parts sugar, 1 part water)
10ml lemon juice
Prosecco to top
Method:
Place gin, martini bianco, violette liqueur, sugar and lemon into shaker. Shake ingredients for a few seconds and pour into glass. Top with prosecco.
SANDY PEACH
Ingredients:
40ml Makers Mark
20ml Amaro Averna
1 teaspoon orange marmalade
2-3 drops peach bitter
25ml lemon juice
15ml sugar syrup (2 parts sugar, 1 part water)
1 x egg white (optional)
Orange slice
Method:
Place all ingredients in shaker, dry shake first then wet shake. Strain over ice into a rock glass, then garnish with an orange slice.
These recipes are put forward by our good mates at Frisco Hotel, Beta Bar and Blu Bar. May your Australia day be filled with good banter, tasty Pav and delicious made at home cocktails.
Enjoy responsibly.
Frisco Hotel
46 Dowling St, Woolloomooloo, NSW 2011
Beta Bar
Level 1, 238 Castlereagh Street, Sydney, NSW 2000
Blu Bar
Shangri-La Hotel
176 Cumberland Stree, The Rocks, Sydney, NSW 2000