No festive meal would be complete without a tasty tipple to wash it all down – and with bright fruit flavours, our cocktails are made for long summer days in the sun. So pour yourself a glass, sit back, relax and enjoy the holiday.
In High Spirits
Iced Coconut, Lychee & Lime Punch
- 2 cups coconut water
- 560ml can tinned lychees
- 1⁄4 cup lime juice
- 1⁄2 cup Malibu
- 1⁄2 cup vodka
- 2 limes, cut into wedges, to serve
Place the coconut water, lychees (and their juice), and lime juice into a blender and blend until smooth. Pour the mixture into a shallow tray and freeze for 6 hours, or until frozen. Using a fork, rake the coconut mixture into small crystals and divide between 6 short glasses. Pour over the Malibu and vodka. Serve with lime wedges. TIP: You can make the iced coconut ahead of time and keep it frozen for up to 2 months.
Passionfruit, Lemon Curd & Toffee Martini
- 4 passionfruit, plus extra to serve
- 1⁄4 cup lemon juice
- 1⁄3 cup lemon curd
- 1 cup gin
- 1⁄4 cup dry vermouth
- 1⁄4 cup caster sugar
- 1 tbsp reserved passionfruit seeds
Strain the juice from the passionfruit through a fine sieve, reserving the seeds for the toffee. To make the toffee, place the sugar and 1 tablespoon of water in a small saucepan over low heat, and stir gently until the sugar is dissolved. Then increase the heat to high and cook without stirring for 6 minutes, or until the sugar is golden in colour. Pour onto a tray lined with baking paper. Chop the passionfruit seeds and sprinkle over the toffee. Set aside to harden and cool, then break into shards. Place the passionfruit juice, lemon juice, lemon curd, gin and dry vermouth in a cocktail shaker with ice, shake well to combine. Strain into 6 martini glasses and serve topped with extra sliced passionfruit and broken shards of toffee.
Rose & Strawberry Frappé
- 750ml dry rosé
- 1⁄2 cup caster sugar
- 250g strawberries, hulled and chopped
- 1⁄4 cup lemon juice
- 2 tbsp rosewater
- Baby basil leaves, to serve
Place the rosé, caster sugar, strawberries, lemon juice and rosewater in a blender and blend until smooth. Strain through a fine sieve and then pour into a shallow tray. Freeze for 6 hours, or until frozen. To serve, remove the frozen rosé mixture from the freezer and chop into large pieces. Place in a blender and blend until smooth. Divide the mixture between 6 chilled glasses and top with baby basil leaves, to serve.
TIP: To make a rosé spritz, blend the rosé mixture, divide between glasses, and then top with sparkling water to serve.
Honey, Rhubarb & Grapefruit Pisco Sour
4 rhubarb stalks, trimmed
1⁄3 cup honey
1⁄3 cup pink grapefruit juice
3⁄4 cup Pisco
1⁄4 cup lime juice
2 egg whites
Cut 2 of the rhubarb stalks into 3cm pieces. Place in a small saucepan with the honey, pink grapefruit juice and 1⁄4 cup of water, and place over medium heat. Bring to the boil and allow to simmer for 4 minutes, or until the liquid has reduced slightly. Strain into a jug and refrigerate until cold. Place half the Pisco, half the lime juice and 2 tablespoons of the strained rhubarb syrup in a cocktail shaker. Add 1 egg white and some ice and shake until well combined. Strain into 3 tall glasses. Repeat the process with the remaining Pisco, lime juice and egg white, and 2 tablespoons of rhubarb syrup, to make 6 drinks in total. Using a vegetable peeler, peel the remaining rhubarb stalks into lengths and use to decorate each drink. Drizzle with extra rhubarb syrup to serve.
TIPS: You can make the rhubarb syrup in advance and then keep refrigerated for up to 2 months. The egg white makes a nice creamy foam on the top of the cocktail.