Cocktail Parties

7 Summer Cocktails Every Party Needs

Who doesn’t love sipping on a super-cool cocktail in the balmy summer weather? Spruce up your skills and try these delicious beverages which are sure to be a hit at any summer get-together.

RELATED: Easy Champagne Cocktail Ideas

Mojito

There’s nothing more summery than a cool mojito, especially since it tastes so crisp and fresh. Use fresh mint straight from the garden for that authentic taste – yum!

7 Summer Cocktails Every Party Needs

Bellini

Enjoy a fruity bellini made with crushed ice and frozen strawberries for extra flavour. Keep a pack in the fridge and don’t forget to mix and match with blueberries and raspberries for a truly unique taste.

7 Summer Cocktails Every Party Needs

Pimms

Round up all your favourite fruits with a pitcher of Pimms for the entire party. This is the perfect drink to share since it’s so tasty!

7 Summer Cocktails Every Party Needs

Margarita

Bring a new twist to a classic margarita by incorporating some seasonal summer cocktails into the mix. Our favourite has to be watermelon since it’s cool and fresh on a hot day.

7 Summer Cocktails Every Party Needs

Long Island Ice Tea

Who doesn’t love the taste of a Long Island? Make this one into a punch for the entire party to enjoy and make sure to finish off with a glazed cherry.

7 Summer Cocktails Every Party Needs

Mimosa

Enjoy an ice-cold Mimosa which is perfect for those who prefer something light and crisp to begin the evening.

7 Summer Cocktails Every Party Needs

Piña Colada

A delicious Piña Colada is a summertime staple since it combines a fruity pineapple taste with a dash of dry rum.

7 Summer Cocktails Every Party Needs

Images via Laurie Evans, Today, The Glitter Guide, Damn Delicious, Spiced Blog

July 25, 2015

Top 5 Cocktail Bars In Sydney CBD

Are you a Sydney local who fancies a drink (or two) after a long day at the office?

RELATED: Best Romantic Date Ideas in Brisbane

Look no further! We have tracked down some of the cities best cocktail bars to unwind at with an after-work beverage, and all of which you can really let your hair down until it’s time to do it all over again.

The Baxter Inn

Where: Basement, 152-156 Clarence Street, Sydney

We recommend: Whiskey and Fresh Apple Juice

Often hailed as one of the best cocktail bars in the entire city, there is no way you can be disappointed with a statement like that. While the focus is on whiskey and wine, the bartenders specialise in all kinds of cocktails and the 1950s music is sure to get you in the party mood – that is, if you can find the underground bar.

Top 5 Cocktail Bars in Sydney CBD

Eau de vie

Where: 229 Darlinghurst Road, Darlinghurst

We recommend: The Noble Experiment

Located in the bustling suburb of Darlinghurst, Eau de Vie serves up some of the most interesting cocktails in the entire city. There’s no chance of ever getting bored in this establishment, just take a look and see how your cocktails are made!

Top 5 Cocktail Bars in Sydney CBD

The Butler

Where: 123 Victoria Street, Potts Point

We recommend: Air France

Although The Butler is a relatively new bar located just east of the city centre, it deserves a visit for more than just its views of the Royal Botanical Gardens. With a long list of cocktails, which are sure to land you Instagram’s popular feed, they are accompanied by a tasty cuisine of modern Australian food.

Top 5 Cocktail Bars in Sydney CBD

Stich Bar

Where: 61 York Street, Sydney

We recommend: The Smokey Rocket

If you’re ever working near Wynyard, then Stitch Bar is the place to be. With a broad range of cocktails on offer, there is bound to be something you like. Definitely try The Smoking Rocket if you love a gentle fusion of whiskey and tequila with a pinch of lime and chilli.

Top 5 Cocktail Bars in Sydney CBD

Gazebo Wine Garden

Where: 2 Elizabeth Bay Road, Elizabeth Bay

We recommend: Giggly Rose

You’ve probably made it to the Winery in Surry Hills before, but nothing beats the charm that is Gazebo Wine Bar. If the French garden isn’t enough to lure you in, then the cocktails will.

Top 5 Cocktail Bars in Sydney CBD

Images via Ecouzi and Chanel Bags And Cigarette Drags

April 2, 2015

Nectarine Plum Cocktail Recipe

Welcome guests to your party with a glass or pitcher of these fruity summer cocktails – they couldn’t be easier to make with only 4 ingredients.

Serves 6

Ingredients

6 yellow nectarines, stones removed and chopped
3 white nectarines, stones removed and finely chopped
2 bottles rose wine (or chilled cranberry and apple juice to make it a mocktail)
Mint sprigs

Method

1. Puree the yellow nectarines and divide between 6 glasses.

2. Carefully pour the rose wine (or cranberry juice if using) on top of the puree, top with a little chopped white nectarine and garnish with mint sprig.

Tip: try half rose wine, half cranberry and apple juice for a refreshing twist.

December 25, 2013

7 Habits of Highly Stress-Free Hostesses

Entertaining season is in full swing, so luckily Babe Scott, the Lazy Hostess, shares her tips on how to host guests in style without having a nervous breakdown.

Excerpt from The Lazy Hostess by Babe Scott. Published by Random House, RRP $29.95.

1. Recruit a friend to play the role of sous chef
There is nothing lonelier than cooking solo, especially when you don’t know your left elbow from an artichoke. I never cook alone. It’s as much fun as a private joke. Recruit a friend with culinary talents to be your sous chef. Cooking with a friend turns the preparation itself into a social event. It means you will have someone to chop onions and share tall stories with as well as confer on the menu. He or she can also make sure you stay on course and don’t get distracted and incinerate the meal. They can also teach you all their tips and tricks, like making sure the oven is turned on.

Make sure you both taste everything so you can compare notes on flavours. Having someone else to consult will give you the confidence to add a little twist here and there to suit your own tastes. Spending time in the kitchen is also a great bonding exercise and you two, or even three, can share a spot of sherry to get in the mood before the guests arrive.

I guarantee you will learn more about your foodie friends in the time it takes to put together your finger food menu than if you had known them for years. There’s something about the camaraderie of the kitchen that inspires confidences. But, remember, what goes on over the stovetop stays over the stovetop.

2. Pre-plan the evening
More important that you have time to relax, do your nails and douse yourself with perfume. You want to look and feel perfectly edible. You don’t want to be outshone by the hors d’oeuvres.

I suggest preparing everything you can ahead of time. Any items you can pre-cook and freeze, do so on a rainy day with a friend. Then you can simply defrost and reheat them on the evening. It’s also better to spruce up your space and put together your party playlist at least the day before. And make sure at least a few items can be served at room temperature.

Make sure you have pre-thought everything else so you don’t have any last-minute panic attacks. The soundtracks and any sprucing up are also best done at least the day before. Make sure your kitchen cohort arrives early to help with the pre-heating and plating, and that you have a bunch of platters to put things on. This way, you will get to spend most of the day preening. If you do forget anything on the appointed evening, just pour yourself another drink and don’t worry. Throw up your hands and let someone else take care of it.

3. Delegate like a true diva
Friends love showing off their talents, so make sure you avail yourself of any skills they might have.  Make sure you delegate someone the role of official photographer. There is always some friend who thinks of themselves as an aspiring Mario Testino or David Bailey who will enjoy taking paparazzi-style snaps. Being the group happy-snapper is a great ticket to popularity as everyone (or at least all my friends) loves posing. This way you should have some great photos to mount on your wall of infamy and also to put in your party scrapbook later.

Palm off whatever other tawdry tasks you can too. For instance, you might have a friend who is great at decorating, so get her to help you create a festive atmosphere. Some other acquaintance may have a fantastic CD collection . . . you follow my drift. Delegate like a cocktail-party diva. This way everybody gets to feel like part of the event and his or her respective talents get recognised. Just make sure you point out and applaud each contributor’s efforts at some point during the evening. This also gives them plenty of talking points and gives you a good excuse to raise multiple toasts.

4. Serve an icebreaker signature cocktail
Nothing kickstarts a party better than serving your guests a signature cocktail at the door. It’s like giving them a dose of rocket propellant. It loosens people up straight off the bat and creates a great icebreaker by giving them something to talk about. It also adds a touch of pizzazz.

Make up a fabulous name for your libation that helps set the right tone for the evening. A good trick is to give it a slight twist and name it after yourself – for instance, the ‘Janetini’. This will lend it a little of your sparkling personality. Or call it something seductive like the ‘Sexytini’ and tell everyone this magical mix is an ‘aphrodisiac in a glass’. Nothing like the power of suggestion. And everyone can blame your mystical potion later for their misbehaviour.

5. Set a dress code
Another way to set the right tone straight off is to have a dress code. It’s all about flaunting our frocks and putting on the ritz. I like to pretend I am Princess Margaret holding court on the island of Mustique, or I will take fashion inspiration from Ginger Rogers or my all-time favourite fashion icon (‘I’m not bad, I’m  just drawn that way’) Jessica Rabbit. Thank God for push-up bras and shapewear. Dressing up is half the fun. Otherwise, you may as well go out and eat a falafel at your local food stand. And where’s the romance in that?

6. Let the games begin
Running a cocktail party is akin to running a daycare for delinquent children. I generally find guests regress to an infantile state as the night wears on. Just like controlling a hyperactive class of under-fives, you must make sure your charges are adequately fed and watered or they will become fractious.

I find having some fun activities on hand also helps. For instance, buy a karaoke machine from Toys R Us and let your friends take turns warbling. You may want a giant hook to get some of the keener songsters to leave the microphone, but it’s guaranteed hilarity.

7. Start a cocktail party guest book
Finally, start a guest book that your friends can write in before they leave. Try to select the ideal time for them to make the most flattering comments. This should be when they are drunk enough to be generous with their superlatives but not so loose they can barely string a sentence together. I would suggest  the ideal time is after a few beverages but before they start bopping on the dance floor. Encourage them to put into words what a fabulous time they had and let them know that they can’t be effusive enough, that high-flying fits of hyperbole are more than welcome.

Self-styled kitchen vixen, Babe Scott, has just released her new book, The Lazy Hostess, the ultimate guide to getting you through the party season in style – without fuss. We think The Lazy Hostess would make a great Christmas present for your BFF, sister, mum or aunty.

lazyhostess

November 29, 2013

The Lazy Hostess’ Easy Hors d’Oeuvres Ideas

Self-styled kitchen vixen, Babe Scott, has just released her new book, The Lazy Hostess, the ultimate guide to getting you through the party season in style – without much fuss. It’s packed with practical and sassy tips, like these easy yet impressive hors d’oeuvres ideas that are perfect for cocktail parties, summer entertaining or for when unexpected guests drop in.

We think The Lazy Hostess would make a great Christmas present for your BFF, sister, mum or aunty.

Excerpt from The Lazy Hostess by Babe Scott. Published by Random House, RRP $29.95.

If you scour the contents of your fridge and pantry you might well be able to create an instant cocktail menu supplemented by a few items bought from the corner shop. For instance, there are any number of foodstuffs you can pair with toasted baguette slices to create yummy crostinis. Chances are you will also have at least some of the ingredients to create if not ‘Pigs in Pashminas’ then another doughy delight.

If you have leftover soup or even canned soup, you can heat it up and serve it warm (not scalding) in shot glasses. If it’s a chunky soup, put it in the blender until it’s smooth so your guests don’t encounter any choking hazards as they ‘shoot their soup’. Just make sure whatever soup you serve is seasoned well. You can add a dab of sour cream to roasted red pepper, butternut squash, pumpkin or mushroom soup for extra zing.

Make sure you also put out whatever snacks you have to hand. They don’t have to be fancy. I like the faithful old standbys that have been around since my grandmother was getting soused at her sneak-a-spot-of-sherry quilting club: pretzels, salty roasted peanuts, almonds or any mixed nuts. You can also offer bowls of plain potato crisps, Ritz crackers, Twiglets, breadsticks, olives or any other goodies you have on hand. In a fit of desperation, I’ve even been known to put out bowls of Froot Loops.

Delicious Dips

You can also create delicious dips from leftover packet soup. Just add a tub of sour cream to almost any packet soup: for instance, onion, mushroom, vegetable or tomato. Simply blend the sour cream and soup mixture together in a food processor and add salt and pepper to taste. If you are running short of sour cream, you can substitute yoghurt, cream cheese or even mayonnaise for up to a third of the sour cream.

Serve these dips with leftover vegetables cut into crudites, which is a fancy term for veggies cut into strips and served with dip. You can use baby sticks of carrot, celery, cucumber, peppers, broccoli or cauliflower florets, and even spears of romaine lettuce.

There are also plenty of pre-made dips you can buy if you are pressed for time. Among my own personal faves are hummus, taramasalata and aubergine, but you can’t go wrong with any flavour that takes your fancy.

Just use your imagination and you won’t have to stretch your wallet or walk too far to create a mouthwatering menu.

Pimp your Popcorn

While plain old popcorn works a treat, you can add almost anything to it to give it a bit of zing. Just have a look at whatever herbs, spices and seasonings you have skulking around in your pantry and sprinkle them on to your popcorn after you’ve added some melted butter to help them stick.

The following are a few simple ways to give your popcorn some pizzazz.

First, you will need salted, butter-free, microwavable popcorn. Pop 225g of kernels for each recipe (which will make a party-sized bowl of popped popcorn). Then melt 60g of butter to coat it before adding the flavouring. As an option, you can also add 60ml of olive oil to lightly coat. Throw it all in a large bowl while warm and mix. You can also add some finely chopped chives or parsley to give some colour.

Parmesan Popcorn
40g grated Parmesan cheese
Toss with buttered popcorn

Mexican Style
1 tbsp fajita seasoning
Toss with buttered popcorn

Paprika Popcorn
1 tsp salt, 1/2 tsp smoked paprika
Toss with buttered popcorn

Curry Popcorn
1 tsp curry powder
Toss with buttered popcorn

lazyhostess

November 25, 2013

Bring Back Cocktail Hour

Self-styled kitchen vixen, Babe Scott, has just released her new book, The Lazy Hostess, the ultimate guide to getting you through the party season in style – without much fuss. It’s packed with practical and sassy tips to ensure your parties are talked about (for all the right reasons), with everything covered from invites and playlists to who to invite and how to get rid of guests who just won’t leave!

We think The Lazy Hostess would make a great Christmas present for your BFF, sister, mum or aunty.

Excerpt from The Lazy Hostess by Babe Scott. Published by Random House, RRP $29.95.

I’m on a mission to bring back Cocktail Hour. This tradition is the height of retro chic and adds a little sparkle to even the dullest week. It’s the perfect excuse to put on your glad rags and rev up your blender. Furthermore, cocktails are the perfect social lubricant. If you want a passport to popularity, then hosting a semi-regular Cocktail Hour is the best way to do it. It’s also an ideal way to lump a bunch of people together without too much fuss. It will help you build and cement your social circle in a way that only an alcohol-propelled party can.

Cocktail Hour can be a fairly intimate affair or a big, thrashing, swinging-from-the-chandeliers event. It’s an opportunity to quaff cocktails and snack on finger food while mingling with other guests. In theory, cocktail parties go from two to three hours.

However, my soirées usually last long into the night. On my invitation I generally put a start and end time of 7 p.m. to 9 p.m., but I’m nearly always trying to crowbar the laggards out the door at well past midnight.

Since there are bound to be a couple of last-minute no-shows, invite one extra person for every ten guests who say they are coming. Make sure your friends also know you are not Ivana-berich Trump and to bring a bottle of plonk. Work out what you need and let each of your guests bring a contribution to the beverage quota. Remember: the purpose of this event is to up your fun quotient, not to land you in the ‘pour’ house.

A Sinfully Sexy Invitation
It’s worth emailing a proper invitation. Simply calling on the phone or sending a random text doesn’t convey a sense of occasion. Nor do the generic invitations you can find online. A gorgeous invitation will make your event stand out and will also convey right mood. The invitation should evoke old-school glamour and a sense of excitement. It should also clearly set a dress code. You want your friends to know they can’t just turn up in their flip-flops for a beer but should do their best to look foxy.

Spruce Up Your Space
Arrange furniture so that guests can move around the room easily and engage in a little impromptu dancing later on in the evening. Clear debris from whatever surfaces you can so guests have somewhere to leave their glasses and you have somewhere to put snack bowls. Make sure your guests can clearly see the snacks and offer them to people when you’re doing the rounds.

Set up a table for beverages, as well as a separate station for finger food. Preferably, position these stations on opposite sides of the room to cut down on people traffic. Make sure there is some seating around the sides of the room for guests who need to catch their breath from dancing like the possessed. Throw a couple of tablecloths over your stations to spruce them up. Put one or two citrus-fruit halves, cut side down, on the table for people to stick their used toothpicks into. If you don’t have enough serving plates, then improvise – cutting boards, picture frames, lightweight mirrors or even large books. You can also often buy beautiful vintage platters and serving plates from antique stores for next to nothing.

Decorative Touches
Decorate with some festive bunches of flowers if you like, even if you borrow them from the garden of a green-fingered neighbour. Vine leaves also work a treat and create a Bacchanalian effect. If you are an artsy-craftsy type and want to save money, consider creating vases out of old bottles by purchasing a bottle cutter. Or you could put a handy friend to the task. You can also make votive candleholders and even drinking glasses

Smooth Soundtracks
Music helps your guests unwind and gets them into a celebratory mood. A great soundtrack is crucial for to a memorable night. The tunes selected should ideally match your theme and the atmosphere you want to create. The best way to manage the music is to create a couple of playlists for the party so you can strike the right mood. The earlier one can be a bit more mellow and then as things rev up put on a party mix.

lazyhostess

November 18, 2013

Cocktail For The Weekend: Rhubarb and Berry Sour

This refreshing cocktail from rooftop hotspot Cafe Sydney is perfect for anyone who likes a touch of sour in their drink.

 

Ingredients
60ml Chambord

30ml Fresh pressed lemon juice

10ml Sugar syrup

Dash of Rhubarb Bitters

Egg White

Method

Dry shake to whisk then shake with ice and single strain into a cocktail flute. Garnish by squeezing lemon zest oils over the drink for aromatics.

What are you looking forward to drinking this weekend?

March 9, 2012

Cocktail For The Weekend: Royal Cha-Cha

How delicious (and decadent) does this look? Award-winning bartender Jason Soto serves The Royal Cha Cha cocktail at Sydney’s Wildfire Restaurant – why not try your hand making it this weekend?

Ingredients

30ml Chambord

20ml vodka

10ml egg whites

10ml lemon juice

20ml rhubarb, vanilla & apple puree

Method

Shake over ice and serve in a martini glass.

Garnish with a raspberry powder and melted marshmallow.

What’s your signature cocktail?

March 2, 2012

Cocktail For The Weekend: Cointreau Caress

What has only 2 ingredients, and tastes like a liquid chocolate orange cake? The Cointreau Caress is just the cocktail when you want something sweet and indulgent.

 

Ingredients

75ml Cointreau

75ml Irish cream liqueur

Method

Pour the ingredients into a tumbler glass. Sprinkle grated dark chocolate over the top.

What’s your favourite sweet cocktail?

January 20, 2012

Cocktail For The Weekend: Chambord Mimosa

The weekend has landed and that means brunch. Whether you prefer granola and egg white omelettes or the full English, nothing goes down lovelier than a sparkling Chambord Mimosa.

For each mimosa:

1/2 oz Chambord Liqueur

Fresh orange juice

Champagne or sparkling wine

Add Chambord Liqueur and orange juice to bottom of flute glass. Top with Champagne.

What’s your favourite cocktail with brunch?

January 13, 2012

NYE Cocktail: Chambord Lemonade

With only 3 ingredients, the Chambord Lemonade is the easiest crowd-pleasing cocktail. Stir up a pitcher and greet your guests at the door with a glass in hand – it’s the best way to get the party started!

Serves: 1 45ml Finlandia® Vodka 15ml Chambord Liqueur 90ml lemonade Shake all ingredients with ice and pour into a rocks glass. Garnish with a lemon wedge. To make a larger quantity, simply increase the amounts and add to a pitcher. Garnish with lemon wedges and raspberries.

December 30, 2011

Christmas Cocktail: Lychee And Mint Muddle

This refreshing lychee cocktail has so many uses: try it with canapés, as the base of a fruit punch, in a frappe or as a mocktail without the sparkling wine!

Ingredients:

1 Tbsp honey or caster sugar

20 fresh lychees, peeled and deseeded

1/3 cup fresh mint leaves

1 cup of ice

750ml bottle of sparking wine, or lemonade for mocktails

Method:

Blend honey/sugar, 10 lychees with mint leaves and ice. Place into a large jug and top with sparkling wine (or lemonade if using). Halve remaining lychees and add to the mix. Serve in chilled glasses.

To make a frappe, place honey/sugar, 15 lychees, mint and 2 cups of ice in a blender for 1 minutes. Pour into a large jug and top with lemonade or sparkling wine.

What’s your favourite cocktail to serve at Christmas?

December 23, 2011

How To Match Christmas Food With Wine

So you’ve stocked the fridge with bubbly and someone’s brought a bottle of rose, and hold on, Aunty Mary will only drink Shiraz. How do you match Christmas food and wine? Easy, just follow our dish-by-dish pairing guide.

 

Canapés

Most finger foods go well with sparkling wine or Champagne. Our tip? Have a few extra bottles of bubbly in the ice bucket as it always goes down quicker than you plan.

Seafood

Try a refreshing riesling or sauvignon blanc.

Creamy pasta and chicken

Verdelho or viognier have lovely textures that match white meat and cream-based entrees.

Christmas ham

A buttery chardonnay that’s not too heavy on the oak is a great partner for sweet, succulent ham.

Roast pork or turducken

Merlot or tempranillo pair well with roasted white meat.

Roast beef

Open up a bottle of Shiraz before the meal and let this heavy hitter breathe, then sit back and enjoy the feast!

Vegetarian dishes and salads

Rose is amazing with summer vegetables, herbs and stir-fried greens.

Christmas pudding

Young ports aren’t as cloying as more mature vintages, but still allow you to relish the sumptuous fruit and spice flavours of traditional pudding.

Cheese plate

Gewürztraminer has lovely aromatics that pair beautifully with the richness of cheese.

Pavlova and summer desserts

A dry Champagne goes hand-in-hand with summer fruit, light pastries and pavlova.

December 22, 2011

A little Respect for The Cocktail, please!

When I was knee high to a grasshopper (the insect kind, not the drink containing crème de menthe), my father bought me a “mocktail” (a non-alcoholic concoction of fruit juice, crushed ice and grenadine) at a restaurant. Since then, I’ve been fascinated by the delectable delights decorated by those tiny umbrellas and toothpick-skewered cherries. A cocktail is not only about what’s on the inside. It’s definitely a book to be judged by its cover. If it doesn’t have garnish, it’s not a cocktail in my opinion! You can’t shake together a mix of sweet spirits, cream, juice and ice, stick it in an ordinary glass and guzzle it down. There has to be some effort, some pizzazz, some style put into these delicacies! So, as a self-described expert on the consumption of these wicked potions of sin and merriment, I would like to shine a spotlight on the Cinderella of the bar and offer hints as to enjoying her correctly.

When buying cocktails
1. Don’t bother going to a pub, where the barman looks like he’d be more comfortable in a blue singlet and a pair of stubbies.
2. Know your stuff! Don’t embarrass yourself by saying “I want one of those thingies that has the three different coloured layers in it”. The bar attendant is going to roll his eyes when you’re not looking and give you way more of the non-alcoholic liquid than the stuff you really want.
3. Be prepared to pay top dollar! If you think a cocktail should cost anything less than $7, stick to pre-mixes. It takes skill and top quality ingredients to make a good one. You wouldn’t ask a highly regarded pastry chef to whip up a batch of shake-n-pour pancakes, now would you?
4. Now’s not the time to be fussy. If you like your drink a certain way, it’s fine if you’re talking martinis. But a “Sex On The Beach” is made to a formula! You can’t deviate from the accepted norm or it simply is not “Sex On The Beach”. If your thing is to add and subtract ingredients, stick to ordering Whoppers with extra cheese and without pickles.
5. Expect and demand your cocktail in a glass. Anything offered up in a fruit should be reserved for poolside on the Lido Deck of the Love Boat.

Drinking cocktails
1. If your goal is to get drunk, you don’t need to do that in style. That’s what beer and hard spirits are for. Please, when partaking of cocktail indulgences, show a little class. They should be sipped with finesse, coveted for the way you look while drinking them, and enjoyed to the smallest puddle in the bottom of the glass.
2. Save the garnish for last. Try to refrain from munching on the pineapple piece, the cherry and the orange slice until the end. There is an exception to this. A delectable pina colada is even more divine when you can dip the skewered cherry into the froth and lick it a few times. Just do it tastefully!
3. No licking the inside of the glass, or tipping your head back as far as you can to retrieve the remaining dregs of your cocktail. For goodness sake girl, just have another!

By Gina Luca * Gina is a freelance writer whose passion for talking to people on the Internet provides much inspiration for her writing.

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June 10, 2003

Cocktails au go-go

ABSOLUT SCULPTURE

ABSOLUT SCULPTURE

David Alcorn ? Jorge, Brisbane

Ingredients:

30ml ABSOLUT KURANT

20ml Pear Liqueur (Marie Brizard Poire William)

10ml Noilly Prat Dry (Dry Vermouth)

5ml Chambord

Process:

  • Combine ABSOLUT KURANT, Poire William and Noilly Prat Dry in a cocktail shaker with cracked ice.
  • Shake well and strain into chilled glass.
  • Sink Chambord down the side of the cocktail.
  • Garnish with a twist of fresh lime.ABSOLUT ART

    Henry Motteram, Savvy Bar, Adelaide

    Ingredients:

    30ml ABSOLUT CITRON

    10ml Cointreau

    20ml Jaggard Lemon Myrtle

    10ml fresh lime juice

    Bay leaves

    Process:

  • Shake ABSOLUT CITRON, Cointreau, Lemon Myrtle, lime juice and bay leaves in a shaker.
  • Strain into a martini glass.
  • Garnish with two bay leaves.ABSOLUT EXPRESSIONS

    This month uber-vodka brand ABSOLUT showcases an outstanding exhibition which features some of the greatest names in contemporary art, fashion, photography and film. Known as ABSOLUT EXPRESSIONS. For Australian audiences, ABSOLUT EXPRESSIONS will be one of the most impressive collections of original works by contemporary artists ever seen in one exhibition, with contributions not only from pop art icon

ABSOLUT ART

Andy Warhol, but Keith Haring, Kenny Scharf, Armand Arman, George Rodrigue, Francesco Clemente and Damien Hirst.Also included will be works by photographers Helmut Newton, Herb Ritts and Pierre & Gilles; furniture by Dakota Jackson, John Hutton and Alen Locadia; sculpture by Nam June Paik and Albert Feraud; and fashion by Martine Sitbon, Manolo Blahnik, Richard Tyler, Sheridan Kennedy and Tom Ford. Also on display will be film initiatives by the likes of Tom DiCillo and Spike Lee, and an interactive music initiative featuring world famous DJ?s Spooky and Coldcut.

Don?t miss it!

July 31, 2002

Warm Your Cockles with Absolut Apple Fruitini


Keep the winter chills at bay this year with the hottest cocktail of the season, the Absolut Apple Fruitini. The latest celebrity cocktail taking the world by storm, this one is loved by newly-blonde Nicole Kidman and Sex in the City star Sarah Jessica Parker (pre-pregnancy of course!).

Voted ‘The perfect post-ski drink to warm up with after a day on the slopes’ by the SheSaid team, the Apple Fruitini is refreshingly tart but oh so sweet. This delicious, stylish drink will surely become a winter favourite. Shaken or stirred, why not whip yourself up a batch for your next girls night in?

ABSOLUT Apple Fruitini

3 parts ABSOLUT VODKA

1 part Apple Schnapps

Splash of Dry Vermouth

Pour ABSOLUT VODKA over ice then add apple schnapps and vermouth. Shake or stir well. Strain, and serve in a chilled martini glass. For added sweet delight, coat the rim with cinnamon and sugar and garnish with fresh slivers of apples.

Enjoy!

Sample an Absolute Apple Fruitini in style at one of Australia’s coolest cocktail bars.

Sydney – W Hotel

Melbourne – Chaise Lounge

Adelaide – Savvy Lounge, Moskva Vodka Bar, Cumberland Hotel

North Adelaide – Old Lion Hotel

Brisbane – Lychee Lounge, The Jorg

Gold Coast – The Clock Hotel

Perth – ‘C’ Restaurant

June 11, 2002

5 X-Rated Cocktails

SheSaid’s 5 favourite X-rated Cocktails

Warning: save these potent drinks for a laugh with friends, not to serve when the in-laws drop by!Screaming Orgasm

Generously pour equal parts of Baileys, Vodka, Kahlua. Stir over ice and strain into glass.

Sex on the Beach

1 oz. Vodka, 3/4 oz. Peach Schnapps, 3/4 oz. Chambord. Then add a splash each of pineapple juice, orange juice, cranberry juice. Shake well and serve.

Slow Comfortable Screw Up Against the Wall

3/4 oz. each: gin, vodka, Southern Comfort and Galliano. Add a splash of orange juice Shake and pour in large glass. Garnish with an orange slice and cherry or strawberry.

Slippery Nipple

Equal parts of: Sambucca & Baileys. Layer in a shot glass.

Tie Me To The Bedpost

1/2 oz. each of: Midori, Absolut Citron, Malibu Rum. Shake with ice and strain into chilled cocktail glass.

March 18, 2002

Drink of the Month – Luna

Luna comes in three different flavours: Sweet Honeydew Chardonnay style, Cheery Spice Pinot Noir style and Forest Berry Semillon Style. The thing we all really liked were the individual bottles they come in (330mls) and our favourite was definitely the Forest Berry. For more information go straight to their website: www.lastnightatluna.com.
September 3, 2000

Cocktails of the Month – Classic Warming Cocktails made from Chivas Regal

Scotch is becoming the drink to have in your hand. Even the girls in Sex In The City are sipping it. I road tested a few and even managed to secure the recipes.Chivas Continental

Pour 30mls of Chivas Regal over crushed ice, fill with espresso coffee straight from an espresso machine and add a splash of sugar syrup.

Chivas Cooler

Pour 30mls Chivas Regal over crushed ice and add ginger ale to suit, squeeze a lime wedge and drop lime shell into the drink

Chivas Crush

Put 30mls Chivas Regal, 20 mls fresh lemon juice with 50mls fresh apple juice and a dash of sugar syrup. Tip with a splash of ginger beer and fresh mint leaves.

If you can’t be bothered making your own you will be able to find a selection of Chivas ‘Classic” cocktails over the winter months at the Martini Bar, W Hotel and Monkey Bar in Sydney and Purple Emerald and Chaise in Melbourne.

September 2, 2000

Cocktail of the month – Long Island iced tea

Having a drinks party, turning 30 or just needing a change from the Sex in the City girls all time drink? Cosmopolitan. Than get your cockatil shaker and start makin some Long Island Iced Tea’s.
Ingredients:? ounce vodka

? ounce gin

? ounce light rum

? ounce tequila

? ounce triple sec

1 teaspoon fresh lemon juice

Coke to top

1 lemon slice for garnish

Method:

Place all the liquors and lemon juice into a cocktail shake with ice. Shake and strain into a collins glass filled with ice. Top with Coca Cola and garnish with lemon.

August 2, 2000

Cocktail of the month – Flirtini

The ABSOLUT Flirtini

When Sam (Kym Cattrel) hosted a rooftop fiesta party at her apartment block you may have noticed that all the “it” girls were sipping the drink of the moment – the ABSOLUT Flirtini. You don’t know what it is? Well, it is made by mixing one part ABOSLUT Vodka with two parts pineapple juice, shaken with ice, strained and then topped with Champagne. We can assure you that the flavour and fizz of the champagne fuses with the sweetness of the pineapple and that you’ll find yourself heading straight back to the bar when you’ve finished the first. If you haven’t been luckier enough to try one then head to the W Hotel Water Bar in Sydney or Melbourne’s Chaise Lounge. If you can’t get to either of those locations make your own. Details below:The ABSOLUT Flirtini

Ingredients

1 part ABSOLUT Vodka

2 parts Pineapple juice

Champagne

to topMethod

Mix the ABSOLUT Vodka with the pineapple juice.

Give them a shake with ice and strain.

Then top with champagne. Divine!

July 2, 2000

Cocktail of the month – Caipirinha


One of our all time favourite drinks, we recently found this super slick drink at the very cool restaurant and bar, Long Grain in Sydney, The Caipirinha. It is made from Brazilian rum and is very refreshing. The best idea for any New Year’s party is to make this South American favourite punch-style. Your friends will be begging for more.

Ingredients

1 lime, washed

2 teaspoons superfine sugar

2 ounces cachaca

Method

Cut the lime into eighths and place the pieces in a small tumbler. Add the sugar. Using the handle of a wooden spoon, crush the lime wedges. Continue to muddle the mixture until the sugar is dissolved. Fill the glass with crushed ice, or very small ice cubes, and top with cachaa. Stir gently.

April 2, 2000

5 Favourite Sexy Cocktails

Warning: save these potent drinks for a laugh with friends, not to serve when the in-laws drop by!Screaming Orgasm Generously pour equal parts of Baileys, Vodka, Kahlua. Stir over ice and strain into glass.

Sex on the Beach

1 oz. Vodka, 3/4 oz. Peach Schnapps, 3/4 oz. Chambord. Then add a splash each of pineapple juice, orange juice, cranberry juice. Shake well and serve.

Slow Comfortable Screw Up Against the Wall

3/4 oz. each: gin, vodka, Southern Comfort and Galliano. Add a splash of orange juice Shake and pour in large glass. Garnish with an orange slice and cherry or strawberry.

Slippery Nipple

Equal parts of: Sambucca & Baileys. Layer in a shot glass.

Tie Me To The Bedpost

1/2 oz. each of: Midori, Absolut Citron, Malibu Rum. Shake with ice and strain into chilled cocktail glass.

March 1, 2000