Celebrate World Cocktail Day (13 May) by whipping up one of these super simple concoctions while you stay in. G&T anyone?
Blackberry botanical gin and tonic
Recipe and image courtesy of Megann Evans for Fresh Aussie Berries.
- 60ml gin
- 120ml good quality tonic
- 1 sprig of rosemary
- 3 fresh blackberries
Fill a gin glass full with ice. Add gin, tonic water and then stir. Top with a sprig of rosemary. Smash 2 fresh blackberries between your fingers until the juices release, place into the glass, then top with a fresh, whole blackberry.
Passionfruit gin spritz
Recipe and image courtesy of Australian Passionfruit.
- Pulp from 2 fresh passionfruit (choose plump and smooth fruit that’s heavy for its size – it will have more pulp inside)
- 60ml gin
- 200ml Prosecco
- Sparkling water
- Lemon peel twist, to garnish
Fill two large glasses with ice. Combine passionfruit pulp and gin in a small jug and stir well.
Divide gin mixture between glasses. Pour over Prosecco, top up with sparking water, and garnish with a lemon twist.
- For a lighter cocktail, substitute a portion of the prosecco with extra sparkling water. For a sweeter cocktail, add a teaspoon of honey or sugar syrup to the passionfruit and gin.
- If you don’t have gin on hand, you can use another clear spirit of your choice, such as vodka or pisco.
Recipe and image courtesy of Linen House.
- 750ml of your favourite rosé
- 2 cups strawberry flavoured vodka
- 5 cups lemon-lime soda
- ½ cup sugar (rapadura sugar, stevia and coconut sugar are all great options)
- 20 fresh strawberries, hulled and sliced
- Edible flowers
- Lime wedges
Gently stir together the rosé, vodka, sugar and half of the strawberries in a large jug. Refrigerate for up to six hours.
Add the soda and the remainder of the strawberries, stirring gently.
Serve in a tumbler or martini glass over ice, drop in an edible flower and garnish with a lime slice. Don’t forget, this drink is best served with fabulous company – on World Cocktail Day or any day!