Whether your plans involve an intimate dinner for two or a cosy night in, acts of love call for bold demonstration and what better way to celebrate love than with crafting a delicious cocktail worth toasting to this Valentine’s Day. Romantic in its deep pink shade, Bombay Bramble is bursting with flavour from a 100% natural berry infusion. Created with freshly harvested blackberries and raspberries, married with Bombay’s Classic Dry gin, Bombay Bramble is the perfect spirit to give as a unique gift, or toast with your special someone. Here’s a recipe to get things going… BOMBAY BRAMBLE & TONIC Ingredients: 50 ml Bombay Bramble 100 ml Premium tonic water Lemon wedge Method: Build over cubed ice Squeeze and drop in lemon wedge
Scotch is great. And a day to celebrate it’s great, too. So we partnered with Aberfeldy Distillery, nestled within a lush valley in the foothills of the Central West Highlands of Scotland. Their 12 year-old single malt whiskey is scented with spices and honeyed plum fruits. Syrupy with lots of vanilla and fudge, with a whisper of smoke on the finish, it’s a quality batch that might just make your Scotch Day celebrations worthwhile on 8 February 2022. How to make the Aberfeldy Scotch cocktail To make, simply add the honey syrup, bitters and Aberfeldy 12 to a mixing glass, then add ice and stir to dilute (around 30 seconds). Pour into a rocks glass, then add block ice. Cut and curl an orange twist, expressing the zesty oils over the drink, then discard. How to make your Aberfeldy 12 Golden Dram cocktail: · 50 ml Aberfeldy 12 Single Malt Whiskey · 2 barspoons of local honey *100g of honey syrup and 64g water, stir and leave to chill · 2 dashes of Angostura bitters · 2 dashes orange bitters Aberfeldy 12 is available in selected Dan Murphy’s, BWS, Liquorland, First Choice Liquor Market and Independent retailers for $76.90.
Either enjoyed on the rocks or as a boozy hot chocolate top-up, Baileys never fails to make you feel festive. That said, why not go the extra mile this holiday season and bake a batch of Bailey Brownies? Check out this delicious recipe from The Bottle Club. Ingredients For the brownies 220g (1 cup) caster sugar 150g (1 cup) plain flour 80g (? cup) Baileys Cream Liqueur 70g (? cup) dark chocolate 60g (¼ cup) butter 50g (½ cup) cocoa powder 2 eggs 1 tsp vanilla extract ¼ ts bi-carbonate soda Pinch of salt For the chocolate frosting 150g (1 cup) icing sugar 45g Baileys Cream Liqueur 45g melted butter 25g (¼ cup) cocoa powder Pinch of salt Sea salt flakes Method Preheat your oven to 170 degrees. In a saucepan, combine your butter and chocolate and heat until melted. After allowing the mixture to cool slightly, transfer your melted ingredients to a bowl before adding and whisking through the eggs. Add in your vanilla extract, sugar and Baileys and continue to whisk through. Sift over the flour, cacao powder and bi-carbonate soda, before adding the salt and folding in the chocolate mixture. Pour the mixture into your greased and lined baking tray and bake at 170 degrees for 20-25 minutes. Top tip: Allow your brownie mixture to cool for 20 minutes before frosting. For the frosting, combine and whisk your vanilla extract, melted butter, icing sugar, cocoa powder, salt and Baileys Irish cream together in a bowl. Spread the frosting over the brownies and… Read More
It’s UK Coffee Week and there’s no better way to celebrate the occasion than with some delicious caffeinated cocktails courtesy of the masterminds at The Bottle Club. Cinnamon Espresso Martini An autumnal take on the traditional Espresso Martini, a Cinnamon Espresso Martini is just the thing you need to get you through those rainy days and cold nights. Credit: Pxfuel Ingredients 60ml Monin Cinnamon Syrup 60ml vodka 60ml espresso 1-2 tbsp cinnamon sugar Cinnamon sticks and coffee beans for garnish How to make Start by pouring roughly 30ml of the cinnamon syrup on a small plate and covering it with your cinnamon sugar. Then, gently run the rim of the martini glass over the mixture – your cocktail glass is now decorated and Instagram ready! Once the all-important presentation is out of the way, it’s now time to make your drink! In a cocktail shaker, combine your vodka, espresso and 30ml of syrup and give the contents a good old shake. Finally, strain the drink into your glass and garnish with your coffee beans and cinnamon sticks. Espresso Tonic Forget a gin and tonic, ever heard of an espresso tonic? Made from two simple ingredients, this booze-free drink will ensure that you won’t miss out on that espresso martini kick, even if you are the designated driver. Credit: Unsplash Ingredients 100ml tonic water 50ml fresh espresso How to make Begin by brewing your espresso in a shot glass or small jug and letting it stand. While this is happening, fill your chilled glass with big… Read More
Australia’s coffee culture is literally like nowhere else in the world. And it can’t be beaten. So, when people who know the best of coffee mixed with the best of alcohol tell you how to expertly mix the two, you know you need to pay attention. Here are three awesome cocktail ideas to celebrate International Coffee Day, 1 October, this year, all courtesy of The Bottle Club. Biscoff Espresso Martini Just when you thought an espresso martini couldn’t get any better, behold the Biscoff espresso martini. Perfect for those looking to impress a date, or for a fun night in with friends… Credit: Instagram/ @balticmarket What you’ll need: Ice 2 oz. Vodka – The Bottle Club recommends Smirnoff’s espresso vodka 2-3 oz. Lotus Biscoff sauce or spread (if you get the smooth spread we recommend you heat this up so it makes a lighter consistency for your martini. To do this you will need a small pan of boiling water and a bowl – melt as though you would butter) Biscoff biscuits for topping How to make: Add the ice, vodka, coffee liquor and lotus sauce/melted spread together in your cocktail shaker. Shake it up, pour into a martini glass and enjoy. Alternatively, if you are in a rush then you can add Lotus Biscoff sauce to Bottleproof Espresso Martini in a cocktail shaker with ice. Bottle Proof pre-made cocktails are ideal for those having a last minute get together. The Cold-Fashioned If you’re more of a bourbon fan, then this punchy twist on the… Read More
To celebrate this year’s National Dessert Day on October 14, the guardian of French cooking techniques Le Cordon Bleu has shared its Panna Cotta Citron au vert (Lime Panna Cotta) recipe! And the best thing is that it can be made ahead of time and keeps. Vanilla Panna Cotta300ml Rich cream300ml Milk90g Caster sugar100g White couverture chocolate8g Leaf gelatine1 Vanilla bean Lime Syrup200g Sugar200ml Water2 Limes1 Cinnamon stick Plating suggestionsLime zestStrawberries, washed and roughly choppedRaspberriesRaspberry curdMeringue bulbs, driedChantilly creamSweet pastry or streusel, crushedMicro herbs or edible flowers Method Soak the gelatine leaves in a bowl of water for 5-10 minutes, or untilsoft. Using a sharpe knife, split the vanilla bean in half lengthways andscrape out the seeds. In a saucepan, boil the cream, milk, sugar and vanilla seeds over a medium heat. Taking the saucepan off the heat, carefully stir in the whitechocolate. Then add the soaked gelatine, leaving out any excess waterand stir until dissolved and combined. Strain the mixture into a bowl using a sieve and leave to cool slightly.Pour into x6 lightly greased dariole moulds or ramekins and refrigeratefor at least 4 hours. PlatingTo serve, gently remove each panna cotta from the moulds upsidedown onto a serving dish or plate. Around the base of each panna cotta,carefully place an arrangement of fresh strawberries, raspberries andmeringue bulbs. Use a piping bag to decorate with raspberry curd and astar nozzle to pipe the Chantilly cream. Crumble some sweet pastry orstreusel around the dessert and finish with some micro herbs or edibleflowers. Bon Appétit!
Who doesn’t appreciate a refreshing and fruity cocktail on a warm summer day? And a winning cocktail recipe to boot! After a fierce competition featuring 26 original recipes to find the best Chilcano cocktail in the country, Alicia Clarke from Double Deuce Lounge in Sydney was crowned the Chilcano Champion in the first-ever Aussie Pisco Chilcano Competition. Alicia’s creation, named ‘The Queensland Yacht Club’, gives a refreshing Australian twist to the Chilcano with the use of tropical mango and pineapple cordial, Stone’s Ginger Wine and of course, Peru’s favourite spirit, Pisco. This mouth-watering cocktail is a simple recipe that brings together the bright citrus flavours of Pisco, spicy bite of ginger, complex bitters and zest of lime for the ideal summer cocktail. And the good news is, Double Deuce Lounge will be hosting a live demonstration on 16 February at 6:00pm on Instagram to show you how to make this winning cocktail! Just follow @DoubleDeuceLounge and tune in at 6pm for their live video. Make sure you grab the following ingredients beforehand so you can make the cocktail at home as you follow Alicia’s instructions during the live demonstration. Ingredients: 45ml Barsol Quebranta Pisco 25ml Mango and Pineapple Cordial 10ml Stone’s Ginger Wine 10ml Lime juice 5ml Sugar syrup Method: Add all ingredients to a cocktail shaker and shake hard. Single strain into a frozen glass and garnish with a pineapple leaf. Don’t forget to share your creation (before you drink it!) by tagging @promperu.anz and use the hashtag #AussieChilcano on Instagram. If you want… Read More
Summer in a weird lockdown-limbo can be hard. What’s the best way to get through it? Have a guess… Thankfully, Ciroc vodka’s intro’d a new mix for the season, making the most of the ripest watermelons the country’s got on offer. Here are the recipes. Cîroc Watermelon Le Twist 40ml Cîroc Summer Watermelon 20ml Lemonade 40ml Soda 10ml Splash of Cranberry Garnish with a lime wheel, fresh watermelon wheel & sprig of fresh mint. (1.2 standard drinks) Cîroc Summer Watermelon Sparkle 25ml Cîroc Summer Watermelon 10ml Cranberry Juice Topped with champagne (+ 5ml elderflower if desired) Garnish with a watermelon skin twist. (1.2 standard drinks) CÎROC Watermelon Frosé (Serves 4) 200ml Cîroc Summer Watermelon 3 cups ice cubes ½ bottle pink moscato 1 1/2 tablespoons lime juice 625g watermelon flesh, seeds removed Mint garnish Prep: 10min Extra time: 4hr freezing Purée Watermelon Flesh & freeze into cubes. Blend frozen watermelon cubes, lime juice, vodka & pink moscato. Serve in empty watermelon & garnish with mint. (2.5 standard drinks based on 12.5% wine)
You know summer is on its way when your local grocer or supermarket starts stocking sweet, juicy mangoes and even better — starts selling them by the tray at a reasonable price. But what can you do with all those mangoes apart from making a fresh fruit salad or slicing it over your muesli? You’d be surprised! How does mango chia pudding, barbecue mojito mango cheeks, or fish tacos with fresh mango salsa sound? The Australian Mangoes website has loads of useful recipes ranging from breakfast, dessert, dinner lunch, and snack recipes. There’s also a refreshing ‘Aussie Summer Mango Spritz’ recipe, perfect for a lazy Friday evening tipple to kick off the long-awaited weekend. So without further ado, here is the recipe for that mouth-watering spritz. This recipe serves 10 2 Mangoes 4 cups ice 500ml Aperol, chilled 4 cups ice 750 ml bottle chilled Prosecco 750 ml chilled soda water Mango syrup 2 mangoes 1 cup white sugar 1 cup water Method For the syrup, peel and roughly chop mango flesh. Place into a blender or processor and blend until smooth. Transfer to a saucepan. Add sugar and water. Stir over medium heat until sugar dissolves. Bring to the boil, boil gently for 3 minutes. Strain through a fine sieve into a jug. Set aside to cool. Pour into a sterilized bottle. Refrigerate until ready to serve. Peel and dice the flesh from mangoes. Divide the ice among 10 glasses. Spoon 2 tablespoons of mango syrup into each glass. Top each with 50ml Aperol… Read More
Because summer’s for drinking, listen up. Just in time to spice up summer drinks, Captain Morgan Gingerbread Spiced has just launched in Australia, serving your bevs hints of cinnamon, nutmeg and clove, Gingerbread Spiced can be enjoyed as a flavourful base for cocktails with your crew or to add some seasonal spice to your rum and cola. You can officially now have you cake and drink it, too. What to make with it? Why, The Captain’s Gingerbread Apple Pie cocktail, of course. A delicious mix of Captain Morgan Gingerbread Spiced and fresh cloudy apple juice that tastes as good as it sounds. Get it for $45 at shops across the country. How to make Captain Morgan’s Gingerbread apple pie cocktail Spiced Simple Syrup: Combine granulated sugar, water, and whole cloves in a small saucepan. Bring to a boil; remove from heat. Steep 5 minutes; discard cloves. Dip rims of 2 highball glasses into corn syrup, then coat with finely crushed gingersnap cookies and coarse sugar; set aside. Add ice cubs, Gingerbread Spiced Rum, fresh lime juice and spiced simple syrup to a cocktail shaker. Cover and shake well. Pour into prepared glasses. Top each drink with ginger beer and a dash of apple juice. Garnish with sugar-coated rosemary sprigs and cranberries, if desired.
