Archive for the ‘Drinks’ Category


1 cup of frozen raspberries
1 handful of fresh mint
1 lime cut into eighths
2 tablespoons of rose water
1/2 cup of elderflower cordial
1.5 litres of water

Mix together in a large jug with lots of ice.
Allow to sit for at least 10minutes before serving.
Give it a good stir

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Best made in advanved and then warmed to serve

You will need:

750ml red wine (a good way to use the cheap red wine that comes in hampers)

1 cup water

1 cup sugar

2 oranges thinly sliced

1 lemon thinly sliced

2 cinnamon sticks

6 whole cloves

optional – 6 black pepper corns

a pinch of nutmeg

Bring all ingredients to the boil and then immediately bring down to the lowest possible temperature

Cook for 30 minutes

Set aside or serve warm

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The fabulous Cocktail I made for Jess’s Birthday, under the advisement of housemate Brent


In a blender

30ml pear vodka
1 glass cloudy apple juice

1 glass ice cubes
15ml Cinnamon syrup
Juice of half a lime

10 large mint leaves


1 tablespoon of eggwhite (this creates a creamy foam on the top)


Serves 2-3

Serve on ice with a sprinkle of cinnamon


Make a day in advance, makes enough for 10 cocktails


2 cinnamon sticks

1/2 vanilla pod, split with seeds scraped in

2 cups sugar

2 cups water


Bring the water to a boil.

Add sugar and stir constantly until completely dissolved.

Add the cinnamon sticks, vanilla pod, and beans – simmer for 5-8 minutes.

Remove from heat and allow to cool – IDEALLY overnight to allow the flavours to mature

Strain into a bottle and refrigerate.

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Berry Mocktail

I had this delicious berry mocktail at Gold Class on the weekend


2 tablespoons of Mixed Frozen Berries

A squeeze of Fresh Lime

2 tablespoons Raspberry Cordial

1 glass Sparkling Mineral Water

1/2 teaspoon of Rose Syrup or Rose Water

A sprig of mint to serve

Crushed ice in a tall glass

El Diablo : Tequila, Chambord, Ginger Beer, Lime

Forbidden Apple : Apple Liqueur, Vodka, Cloudy Apple Juice

Lychee Martini : Lychee Liqueur, Vodka, Cloudy Apple Juice

Fruit Tingle : Blue Curacao, Vodka, Chambord, Lemonade

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We made these for New Year’s which was super fun and festive

* Make the sugar syrup well in advance so that it’s cold when you add it

* Pit and chop the nectarines a few hours before and pop them in the freezer

* We also added hibiscus flowers in syrup – they open with the bubbles of the champagne and taste like cranberries

  • 3/4 cup (150g) white sugar
  • 3/4 cup (200ml) water
  • 2 strips lemon rind
  • 7 ripe nectarines (white or yellow) stoned, halved, frozen
  • 30ml  lemon juice
  • 7 50ml bottle Champagne or sparkling wine, chilled
  • 3-4 cups of Ice

Step 1

Sugar syrup

Combine the sugar, water and lemon rind in a medium saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Remove from heat. Set aside, in the fridge to cool

Step 2


In a blender add ice, frozen nectarines and sugar syrup

Blend till smooth

Step 3

Scoop a generous amount of mixture into a martini glass

Pour over champagne/sparkling wine


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Summer Cocktails

Saw these on food.com.au and had to share…

Pimm’s Punch


  • Ice
  • 375ml Pimm’s No. 1
  • 375ml bourbon
  • 180ml sweet vermouth
  • 180ml light rum
  • 300ml orange juice
  • 1 bottle Champagne (750ml)


A selection of chopped or sliced fresh fruit in season, such as star fruit, kiwi fruit, pawpaw, pineapple, strawberries, cherries, 75ml orange juice, extra, frozen in ice-cube tray.

Place ice in punch bowl. Add Pimm’s, bourbon, vermouth and rum; stir to mix.

Pour in orange juice and Champagne.

Add fruit and frozen cubes of orange juice.

Serve immediately.

Iced Tea Punch


  • 6 Bushnells Blue Label tea bags
  • 1 cup lime juice cordial
  • 4 cups pineapple juice
  • 1/4 watermelon
  • 1/2 honeydew melon
  • 3 cups cold lemonade
  • Lime slices and mint leaves, to decorate


1. Place tea bags in a large heatproof bowl. Pour over 4 cups of boiling water. Stand for 1 hour, then remove tea bags, squeezing out excess liquid. Discard tea bags. Stir in lime cordial and pineapple juice, refrigerate until cold.

2. Using a melon baller, cut balls from the melons.

3. Just before serving, combine tea mixture, lemonade and melon balls in a large serving jug. Decorate with lime and mint.

Cherry Martini


  • 1 cup chopped palm sugar
  • 1 cup water
  • 2 cups fresh or frozen cherries, stones removed
  • 1 cup light Ribena
  • cup vodka
  • cup brandy
  • 1 cups port
  • 2 cups cranberry juice
  • 2 cups dry white wine
  • 1 tsp cherry essence


1. Combine sugar and water in a medium saucepan. Stir over a low heat until sugar is dissolved. Bring to the boil and add cherries. Return to the boil and then remove from heat. Cool slightly.

2. Blend mixture in an electric blender until smooth and then strain cherry syrup into a bowl.

3. Pour cherry syrup into a large jug and stir in remaining ingredients. Place jug in the fridge and chill until ready to serve.

4. Serve in cocktail glasses.

Hazelnut Punch

A refreshing lime and Frangelico cocktail for a summer party.


  • 1 bottle Frangelico
  • 6 limes, quartered, plus juice of 8 extra limes
  • handful ice cubes
  • 1.25 litres chilled lemonade
  • kaffir lime leaves, chopped, to serve


Mix Frangelico, limes and lime juice in a large jug and chill for 1 hour. Top up with ice and lemonade, then garnish with lime quarters and kaffir lime leaves.

Ruby Grapefruit and Campari Granita

Granita, a semi-frozen dessert similar to sorbet that originally hails from Italy, is a perfect summer party treat and although it looks impressive, it’s very easy to prepare.


  • 1 cup sugar
  • juice of 1 ruby grapefruit
  • Campari (or vodka or gin) to taste
  • candied orange zest strips to serve (optional)


1. Heat sugar and 1 cup of water in a small saucepan over a medium heat until sugar dissolves to create a syrup. Chill syrup before mixing one part syrup with three parts grapefruit juice. Add Campari to taste.

2. Pour onto a baking tray and freeze until firm, then remove and break up mixture with a fork. Return to freezer. Repeat process every half hour until mixture has a frozen, but slushy consistency.

3. Alternatively, blitz frozen mixture in a food processor just before serving. To serve, spoon granita into glass cups and top with strips of candied orange zest and an extra splash of Campari, if desired.

White Wine Sangria

Red wine has been A-listed for its polyphenols, antioxidants that protect against heart disease and cancer. Now it’s time to let pale vinos like chardonnay and pinot grigio into the party. Recent research has revealed that the pulp of the grapes used to make white wine also contains polyphenols and other antioxidants – they’re just different from those found in red. Another study linked the antioxidants in white wine to better lung function.



Dice fruit. Add all ingredients to wine in pitcher or punch bowl. Fill wine glasses with ice and pour.

Garnish with orange slices. Makes 6 servings.


A classic Italian cocktail.


  • 8 white peaches blanched, peeled and destoned
  • chilled sparkling wine


Blend peaches in a food processor. Pour a dash of puree into tall, slim glasses, top with ice-cold sparkling wine and serve.

Pink grapefruit & strawberry cocktail


  • 6 strawberries, sliced
  • 1.5 litres ruby-red
  • grapefruit juice
  • 2 cups crushed ice
  • 375ml lemonade or soda water


1. Place the strawberries and grapefruit juice into a large jug with ice, add lemonade or soda water. Garnish with mint leaves if desired.

Fresh Mango, Ginger Beer and Lime Cocktails


  • 2 fresh mangoes
  • cup caster sugar
  • 2 tblsps lime juice
  • 275ml bottle ginger beer
  • 750ml bottle sparkling wine
  • Halved lime slices, to serve


1. Peel mangoes, chop flesh roughly and discard stones. Blend mango flesh, sugar and lime juice until smooth. Pour mixture into a jug and cover with plastic wrap. Refrigerate until ready to serve.

2. To serve, pour ginger beer and sparkling wine into mango mixture. Stir until combined. Pour into glasses and decorate with halved lime slices.

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