Why you should serve cocktails at your next party and how to nail it
Gin Rose CocktailNothing screams warmer weather more than rosé wine. We also love the colour and combining it with another pink number - pink grapefruit juice. The tart sweetness of the fruit goes well with the wine and the gin and is ultra refreshing to sip - but watch out, a few of these go down too easy. Ingredients 300ml gin (we used Distillery Botanica gin) 600ml pink grapefruit juice 600ml rosé wine (we used Crafter Union) 50ml lemon juice Method Shake all ingredients with ice. Strain into chilled glass. If batching, make up to a 30 mins in advance and keep chilled in a pitcher. (serves 10)
Gin Elderflower SpritzThis cocktail was inspired by the classic French 75, which mixes gin, lemon juice and sugar with champagne, but I wanted to inject a more summery and floral feel as well as make it lighter, hence breaking up the alcohol with a bit of soda water. You can make the base 2-3 hours in advance and just before your party starts, pour the base mixture into the glass, ready for your guests. Ingredients Base mixture 300ml gin (I would recommend a gin like Moore’s Dry Gin, produced by Distillery Botanica in NSW Central Coast - it’s a classic London Dry style gin with some Australian botanicals woven in) 180ml elderflower liqueur (I used Chase Elderflower Liqueur) 90ml thyme syrup* 30ml lemon juice To top up Soda water - chilled Sparkling wine/champagne - chilled Method To make the thyme syrup, measure a quarter cup sugar and a quarter cup water. Dissolve both in a small pan over low heat. Put about 3-4 sprigs of thyme in the mix. Don’t let the mix boil but slowly simmer until all the sugar is dissolved. Let cool and remove thyme sprigs. Mix all the above ingredients in a jug then pour the mix into clean bottles (or the bottles that held the gin). Chill in the fridge. You can do this 2-3 hours before the start of the party. Just before guests arrive, pour about 50ml of the base mixture into each glass. Top up with an equal amount of soda water and sparkling wine then garnish with a sprig of thyme in each. If you’re using wine glasses, this yields about 150ml of liquid in total – the equivalent of a small glass of wine. (serves about 10-12)
Pineapple PunchA punch is one of the easiest category of drinks to make for a crowd. Like most cocktails, stories abound as to how it came about, but most are in agreement that it traditionally consists of spirit, citrus, sugar, water and spices. Today, most punch recipes still hold true to that configuration. This concoction was inspired by a spiced ginger beer that Aussie brand Bundaberg brought out for Christmas but if you can’t find the spiced ginger beer, use their regular ginger beer. Ingredients 450ml Plantation Stiggins Pineapple Rum 300ml brandy (I used a local brandy from Old Kempton Distillery in Tasmania) 150ml lemon juice 150ml agave nectar (you can find this from most health food stores) 300-600ml Bundaberg Spiced Ginger Beer (or Ginger Beer) depending on how strong you want the punch to be Method Combine all ingredients except for ginger beer in a clean bottle and chill for at least an hour before serving. Just before serving, put mixture in bowl with ice (the bigger the ice, the better to prevent fast dilution). Pour ginger beer and stir to combine. Ladle into individual glasses to serve. (serves 10-12)
Rhubarb Bar Rosa CocktailA fruity rhubarb gin combined with cocchi rosa aperitif and a Summer favourite, Aperol, to create a rosy hued cocktail that pairs well with the flavourful cheese, Alta Badia. You can make this as an individual cocktail or if serving for a party, multiply the proportions by the number of people and then mix it all together in a clean bottle (or if you like, prepare it up to a day in advance). Remember, if you are not going to have time to stir over ice before serving, add some water at the time of batching. Ingredients 600ml Broken Hearts Rhubarb Gin 200ml Aperol 200ml Cocchi Rosa Method Stir all ingredients in a glass full of ice before pouring into a chilled glass. (Serves 10)
“Small cheer and great welcome make a merry feast!" William Shakespeare
About Cocktail Co Inoka Ho is the founder of Cocktail Co, the online destination for the amateur drinks enthusiast in Australia. They write about cocktails and spirits, run tasting events all across Australia and also operate an online shop with a focus on tasting sets that make drinking fun. Find more recipes on their blog & events website on www.cocktailco.com.au You can find most of the spirits used in these recipes at www.cocktailco.shop. They also do Australia’s first Gin & Tonic tasting set, featuring a full sized bottle of gin, 6 different tonics & mixers and tasting cards.