Summer in Sydney means cocktails by the water and there is nowhere better placed to ket you drink away the days than Catalina at Rose Bay.

This Ruby Rose vodka cocktail is one of their fresh summer additions to the bar menu.

Preparation time: 5 minutes

Ingredients:

1 coriander root

1 tbsp frozen raspberries

45ml of vodka

15ml peach liqueur

10ml sugar syrup

15ml fresh lime juice

20ml cranberry juice

5 dashes of chilli bitters

Method:

Muddle the coriander root, raspberries and sugar syrup in a cocktail shaker, add all other ingredients and ice. Shake vigorously to chill the drink. Double strain the cocktail into a rocks glass over fresh ice and garnish with fresh coriander and raspberries.