For when you want to get buzzed quickly.
Now that we’re in the midst of spring, it’s time to celebrate with a summer storm cocktail! Similiar to a dark and stormy, this yummy concoction is flavoured with ginger beer and lime, however fresh ginger is also added to the mix to take it up a notch.
30ml Substation No. 41 rum
4 fresh lime wedges
2 fresh ginger slices
30ml ginger beer
- Muddle lime and ginger together in a boston glass.
- Add rum and ice.
- Shake all ingredients in a Boston shaker.
- Pour straight into a rock glass and top up with ginger beer.
- Garnish with a spring of mint.
Feature image via Bmag
With those long awaited balmy nights on their way, get ready for the heat by honing your cocktail skills with this delicious rum punch recipe. Sweetened with summer fruits and offset by lime and bitters, this cocktail makes for one perfectly balanced beverage.
30ml Substation No.41 rum
10ml sugar syrup
10ml lime juice
10ml orange juice
3 fresh orange pieces
3 fresh pineapple pieces
1 dash of bitter (optional)
- Muddle pineapple and orange pieces in a Boston glass.
- Add orange juice, pineapple juice, lime juice, sugar syrup, bitters, rum and ice.
- Shake all ingredients in a Boston shaker.
- Pour into a rock glass and garnish with orange slice.
Image via Brisbanethreads.com
Friday afternoon drinks are a delight with this DIY orange mojito recipe! Just in time for spring, this rum, mint and orange cocktail is a refreshing way to say hello to the weekend – it also photographs a treat on Instagram. Don’t forget to add some extra mint!
60ml Substation No. 41 rum
4 lime chunks
3 orange wedges
10ml sugar syrup
4-6 mint pieces
Cracked pepper (optional)
- Muddle lime, orange and mint together in a Boston glass.
- Add sugar syrup, rum and ice.
- Skake all ingredients in a Boston shaker.
- Pour in a tall cocktail glass and garnish with mint and cracked pepper (optional).
It wouldn’t be a TGIF without a cocktail! This whiskey and chartreuse concoction (aka The Farmer’s Son) was created by Toby Marshall over at popular Sydney bar, Palmer & Co. Calling upon his Grandfather’s heritage for inspiration, the drink uses “ingredients from different European countries” to deliver a smooth and zesty taste.
45mL Glenfiddich 12 Year Old
15mL Cynar Liqueur
10mL Yellow Chartreuse
2 dashes of Fernet-Branca liqueur
- Add all ingredients to mixing glass.
- Stir with ice.
- Single strain into cocktail glass.
- Garnish with lemon zest.
Whether you love or loathe gin, it can be an acquired taste when mixed with the right ingredients. This strawberry-mint bramble recipe will do just that! Relatively simple to make, it’s a blackberry-based cocktail that incorporates a balance of sweet and sour to suit almost all taste buds. It’s also versatile enough to exclude the gin in favour of vodka or rum.
6 fresh strawberries, hulled, halved
8 large fresh mint leaves
1 tbsp fresh lemon juice
3 tsp agave nectar or honey
2 tsp Chambord (black raspberry liqueur, optional)
1/4 cup dry gin, clear rum, vodka, or soda water
- In a food processor or blender, grind the ice so that it is very finely crushed and fluffy
- Place strawberries, mint, lemon juice, agave and Chambord in an old-fashioned (rocks) glass and muddle (mash) with a muddler or a pestle.
- Add the gin, rum, vodka, or soda water and stir to blend.
- Stir in 1/2 cup of the crushed ice, and pack more ice into the glass, mounding it well above the rim.
- Serve immediately.
Recipe via Taste
Add a little twist to your classic mojito by incorporating a lemon base. Ditching the lime, it’s a subtle change with a refreshing twist that perfectly balances out the sweet and sour flavours. The best part is you can adjust accordingly depending on your preference!
60g (1/4 cup) white sugar
12 sprigs fresh mint
1 lemon, thinly sliced
300ml fresh lemon juice
250ml (1 cup) rum
1 cup crushed ice
Soda water, chilled, to serve
- Divide the sugar and half the mint among serving glasses. Use a fork to crush the mint into the sugar.
- Divide the lemon and remaining mint among the glasses.
- Combine the lemon juice and rum in a large jug.
- Pour the lemon juice mixture among the glasses. Top with ice and soda water. Serve immediately.
Recipe via Taste
This British sour recipe allows you to get a little creative in the bar by incorporating homemade syrups. And while you will need to set aside some extra time for preparation, the flavour combination is well worth the extra effort!
35 mls Greenall’s gin
15 mls earl grey syrup
15 mls mandarin syrup
15 mls lemon
Earl grey syrup
12 tea bags
250 mls sugar syrup
250 mls water
500 mls mandarin juice
150 mls sugar syrup
- To make the earl grey syrup, simmer 12 tea bags in 250 mls sugar syrup and 250 mls water for 20 mins.
- Cool and let sit for 30 mins. Fine strain, chill and store.
- To make the mandarin syrup, simmer 500 mls mandarin juice and 150 mls sugar syrup for around 20 mins. Add 2 twists black pepper and pinch of salt. Simmer to reduce by 50 per cent for around 30 mins on low heat. Let cool for 15 mins. Chill and store.
- To make the cocktail shake over ice and strain ingredients into a long glass filled with ice.
- Garnish with a lemon squeeze and pinch of lemon sugar.
Recipe coursety of Greenall’s Gin
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.
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
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.