- 50ml Seedlip Spice
- 50ml Cold Brew Concentrate
- 15ml Sugar Syrup
- Coffee bean to garnish
These are the official ingredients from Seedlip at https://seedlipdrinks.com/uk/cocktails/espresso-martino. However I have a habit of substituting agave syrup for sugar syrup in my mocktails – it has a longer shelf life and I don’t have to plan ahead as much.
- Combine all ingredients in a cocktail shaker, and shake.
- Pour slowly into glass, and the components will separate.
- Garnish with a coffee bean.
It did look nice, but somehow I missed the mark. Seedlip is gorgeous – I adore it with tonic water – but I think the exact combination of cold brew and agave need to be well-rehearsed.
- 1 litre apple juice
- 1 cup orange juice
- 1/2 cup pineapple juice
- 1/4 cup lemon juice
- 1/4 cup brown sugar
- 1 cinnamon stick
- 1 teaspoon cloves
- 2 teaspoons allspice
- 1/2 teaspoon ginger powder
- orange slices to garnish
This recipe was based on one at http://pallensmith.com/recipes/recipe/hot-mulled-cider/ – basically halved the recipe and Australianised it. Paul has a fantastic range of recipes on his site, with YouTube videos so you can watch him make it.
- Simply mix all the ingredients (except the garnish) in a saucepan
- Stir over medium heat until it begins to boil
- Reduce the heat and let it simmer about 15 minutes.
- Garnish with orange slices to serve
Luckily Woolies has the juices in 1 litre boxes
Make sure it doesn’t boil too long or you’ll lose the clarity. Reduce heat and simmer.
It really was hard to just have one of these. A lot better than expected – this is a great recipe.
This is so addictive. Pink grapefruit cordial mixed with soda water, it’s the perfect pre-dinner drink. Just get some.
- Bickfords pink grapefruit cordial
- Soda water
- Garnish with slice of pink grapefruit and sugar-rimmed glass
- Decorate the glass by pressing the rim of the glass into your grapefruit to wet it (or a lemon, or water, if you don’t have one)
- Then press the rim into a plate of sugar, to make pretty
- Fill glass halfway with ice cubes
- Prepare your soda water – either bottled, or fizz it in a sodastream
- Add cordial and soda water to taste – roughly 1 part cordial to 4 parts water
- Garnish with a slice of grapefruit.
Woolworths, Coles and specialty stores all now have fantastic ranges of fruit cordials these days.
I started taking cordials seriously after discovering a ginger and rhubarb cordial at an exotic deli in Crows Nest and then discovered the pleasures of elderflower and pomegranate cordial from Woolies! Discovering this pink grapefruit flavour was a happy day, as I’ve always loved pink grapefruit, since having a tree in the backyard growing up. Heavenly!
Equal parts milk and ice cream, with a dash of peppermint essence. And made Christmassy with some crumbled candy canes on top of whipped cream.
- Vanilla ice cream
- Peppermint essence
- Optional whipped cream and candy cane to garnish
- Add equal parts ice cream and milk to a blender
- Add a dash of peppermint essence
- Blend and pour into a shot glass, or any other glass, really
- Optionally decorate with whipped cream and a smashed candy cane
All you really need is the milk, ice cream and peppermint essence.
But to make it Christmassy, and add to the peppermint flavour, you need to add some whipped cream to form a base for the crushed candy canes.
This is nice and light (without the whipped cream). You could down it in one shot, hence the choice of glass. Next time I will experiment with sprinkling candy canes directly on the shot, without whipped cream…
There seem to be two main variations on mint julep mocktails: the basic one, really focusing on the mint, with a little lemon and sugar; and one that tries to be closer to the adult cocktail, using ginger ale and lemon to mimic the bourbon of the original adult drink. This is the basic one.
1 cup caster sugar
1/4 cup roughly chopped mint leaves
1 cup water
750ml soda water
Additional mint leaves to garnish
- Combine sugar, mint leaves and water in a small saucepan.
- Stir over low heat until sugar has dissolved.
- Bring to boil and simmer for five minutes.
- Place in the fridge until chilled.
- Pour into jug, add soda water and ice cubes.
- Garnish with mint leaves.
If you’re just making a drink for one, and can’t be bothered to boil up the lime leaves, here’s a simpler version:
- Juice of half a lemon
- 1-2 teaspoons of sugar (to taste)
- 5-6 mint leaves
- soda water
- Muddle the lemon juice, sugar and mint leaves at the bottom of your glass.
- Add lots of ice cubes.
- Fill glass to the top with soda water.
- Stir well, then garnish with extra mint leaves.
As with the lime rickey, it’s important to stir the drink after adding the soda water, to ensure the flavour goes all through the drink. This is a good opportunity to taste whether you have enough sugar.
Yes, the second recipe had lemon added. My first attempt was a bit tart, but I had only used 1 teaspoon of caster sugar, which wasn’t quite enough.