Cosmopolitans
Ingredients (serves 6)
- 1 cup (250ml) Grand Marnier (or orange liqueur)
- 1/2 cup (125ml) chilled vodka
- 1 1/2 cups (375ml) chilled cranberry juice
- 1/4 cup (60ml) lime juice
- Ice cubes, to serve
- Lime wedges, to serve
Method
- Combine the Grand Marnier, vodka, cranberry juice and lime juice in a jug. Place ice cubes in martini glasses and pour over the cosmopolitan mixture. Serve immediately with lime wedges, if desired.
Chilli mojito
Preparation Time
5 minutes
Cooking Time
5 minutes
Ingredients (serves 8)
- 170g (3/4 cup) white sugar
- 1 tsp dried chilli flakes
- 2 egg whites
- 16 fresh mint sprigs
- 160ml (2/3 cup) lime cordial
- 2 limes, coarsely chopped
- 24 ice cubes
- 320ml white rum
- Soda water, to serve
- 2 long fresh red chillies (optional), halved, deseeded, thinly sliced
Method
- Place the sugar and chilli flakes in a mortar and pound with a pestle until finely crushed. (Alternatively, use a coffee or spice grinder.) Transfer to a small plate.
- Use a fork to whisk the egg whites in a bowl until frothy. Dip the rim of 1 serving glass into the egg white, then into the chilli mixture to coat. Repeat with the remaining serving glasses. Set aside until set.
- Divide the mint, cordial and lime among the glasses. Use the end of a rolling pin to gently pound until coarsely crushed. Divide the ice cubes and rum among the glasses. Top with soda water. Add a slice of chilli to each glass, if desired, to serve.
Notes & tips
- Time plan tip: Make this recipe just before serving.
Blue lagoon
Ingredients (serves 8)
- 1L (4 cups) bought pineapple juice
- 500ml (2 cups) chilled lemonade
- 250ml (1 cup) blue curacao
- 250ml (1 cup) dry gin
- Fresh pineapple wedges, to garnish
Method
- Place the pineapple juice in a shallow metal container. Cover with foil and place in the freezer for 4 hours or until just set.
- Roughly break up the frozen pineapple juice with a metal spoon and quickly transfer to the bowl of a food processor. Process until smooth. Transfer to a large jug. Add the lemonade and stir until just combined.
- Pour the blue curacao and gin among 8 serving glasses. Pour over the pineapple mixture. Garnish with a pineapple wedge and serve immediately.
Notes & tips
- Allow 4 hours freezing time.
- Blue curacao, a rum-based liqueur with a subtle bitter-orange flavour, is the base for this cocktail.
Berry punch
Makes
4 litres
Ingredients
- 125g blueberries
- 125g raspberries
- 250g strawberries, hulled, sliced
- 1.5 litres raspberry and cranberry juice, chilled
- 1 cup vodka
- 1 lime
- 1.25 litres lemonade, chilled
- ice cubes, to serve
Method
- Place blueberries, raspberries and strawberries in a large bowl. Add juice and vodka. Cover and refrigerate for 1 hour to allow flavours to develop.
- Thinly slice lime. Cut slices into small wedges. Stir through punch. Add lemonade and ice. Serve.
Watermelon mai tai
Preparation Time
5 minutes
Ingredients (serves 8)
- 500g peeled watermelon, chopped
- 125ml (1/2 cup) Golden Circle pineapple juice
- 125ml (1/2 cup) white rum
- 60ml (1/4 cup) triple sec liqueur
- 1 tsp grenadine
- Crushed ice, to serve
Method
- Place the watermelon, pineapple juice, rum, liqueur and grenadine in the jug of a blender and blend until smooth.
- Divide the ice among serving glasses. Pour over watermelon mixture to serve.
Notes & tips
- Note: Make this recipe just before serving.
- Tip: To make this drink suitable for designated drivers, omit alcohol and increase the pineapple juice to 1 cup.
Frozen cosmopolitan
Ingredients (serves 12)
- 2 cups chilled sugar syrup
- 6 large limes, juiced
- 2 cups classic cranberry juice
- 2 cups vodka
Method
- Pour sugar syrup into a 3-litre container. Strain 1 cup lime juice into a jug. Add lime juice, cranberry juice and vodka to syrup. Mix well. Cover and freeze overnight.
- Stir frozen cosmopolitan to combine. Spoon into glasses. Serve immediately.
Passionfruit Champagne cocktails
Preparation Time
5 minutes
Ingredients (serves 6)
- 375ml (1 1/2 cups) passionfruit pulp
- 125ml (1/2 cup) brandy
- 1 x 750ml btl chilled Champagne or sparkling white wine
Method
- Spoon the passionfruit pulp among twelve 30ml ice-cube trays. Place in the freezer for 4 hours or until firm.
- Pour the brandy among serving glasses. Top with Champagne or sparkling wine and passionfruit ice cubes. Serve immediately.
