Tag: cocktail recipe

You have to try this Hot Cross Bun cocktail

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Easter time is upon us once more and there’s only one way to get through the holiday… drinking! Just kidding, the real answer is chocolate! But if you are in the mood for a tasty tipple to wash down the family lunch, look no further than this Hot Cross Bun cocktail recipe using the new Antipodes Gin Co. Chai Gin. It’s sure to be a crowd pleaser! The grown-up twist on your favourite Easter bakery item is perfectly warming with a symphony of Easter flavours from the seasonal Antipodes Gin Co. Chai Gin. You’ll get scents and tastes of Ceylon tea, sweet cinnamon, chamomile, a hint of pepperberry, and of course chocolate and vanilla (because it is Easter and time to indulge after all!) “Easter is all about celebrating with family and friends, and what better way to do that than with a drink that captures the essence of the season? Our Hot Cross Bun cocktail is a playful twist on a classic Easter treat,” says Antipodes Gin Co. co-founder Rory Gration, “It lets you enjoy all the warm spices and fruity notes you love, but in a more refreshing way. It’s like taking a bite of your favourite hot cross bun, but in a delicious and boozy form!” Hot Cross Bun Gin Cocktail Ingredients45ml Chai Gin15ml Licor 43 (or spiced Vanilla sugar syrup)90ml milk (ideally a soy or something nut based)Fresh nutmeg MethodCombine all ingredients except nutmeg in a shaker and combineDouble strain over fresh ice into a Highball glassGrate fresh nutmeg on top… Read More

Celebrate National Margarita Day with this Horseshoe Margarita recipe

Horseshoe margarita tequila cocktail

National Margarita Day is fast approaching – 22 February! – so whether you’re new to the tang of tequila, or as used to it as the agave worm, you need a quality recipe to celebrate with. And this, friends, is exactly that. First thing to remember is that there are endless ways to craft a margarita, so use this as a guide. Whether you prefer yours salty, slightly sweet, or a little spicy, the quality of the final product that’s poured into your glass depends on one thing: the tequila. Tequila Herradura Plata has notes of citrus, cooked agave, and vanilla — natural flavours with a smooth finish that pair nicely with your most creative margarita variations. Consider the Horseshoe Margarita your new go-to original margarita recipe. Ingredients  2 parts. Tequila Herradura Plata  1 part.  Freshly squeezed lime juice  1/2 part.  Agave nectar  Method In a classic cocktail shaker add all three ingredients over ice. Shake well until the ice is almost melted. Strain over fresh ice in a salt-rimmed glass tumbler. Garnish with a wedge of lime to taste. Drink hard and fast, don’t mess about.

Pimp up your summer cocktails with seasonal Australian Mangoes

Aussie Summer Mango Spritz02

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

Salud! Pucara Pisco has landed in Australia

Pucara Pisco

It is said the Pisco Sour originated in Lima, Peru over 100 years ago. It has stood the test of time and to this day, is a very popular cocktail the world over.  So lovers of the Pisco Sour will be super excited to hear a premium Pisco has hit the Australian market, called Pucara Pisco. In Peru, the Pucara bull or “Torito de Pucara” is a symbol of happiness and an Andean icon of unity and good luck. Pucara Pisco is made by Peruvians from Tres Generaciones using a 160-year-old recipe using the finest grapes. This unique spirit is developed from eight different varieties of grapes, ranging from non-aromatic to aromatic grapes. No colouring or flavouring is added at any time, which sets Pisco apart from other spirits. If you’re not familiar with Pisco, it’s a type of brandy, but quite removed from the brandy we’re familiar with. The spirit varies in colour and is believed to have been first produced in the 16th century by Spanish settlers. But let’s get back to the Pisco Sour. How do you make one?  Start by getting your Pucara Pisco here and the rest is pretty straight forward.  INGREDIENTS 60ml Pucara Pisco Quebranta 40ml Fresh lime juice 30ml Sugar Syrup 1 egg white Amargo Chuncho Bitters  INSTRUCTIONS Add your egg white to a boston glass Dry shake the egg white to emulsify Fill the boston glass with ice Add remaining ingredients Shake and double strain into a chilled tumbler Garnish with 3 drops of Amargo Chuncho Peruvian bitters… Read More