Showing posts with label Drink. Show all posts
Showing posts with label Drink. Show all posts

The Carousel Summer Garden – Easy Gin Cocktail RecipesIngredients

-50ml Boxer Gin
-3cm cucumber (diced)
-15ml Belvoir elderflower cordial
-5ml fresh lime juice
-Angostura Bitters (dash)
-150ml Fever Tree tonic water
-Garnish, 3-4 basil leaves (no stems)


Muddle the diced cucumber, the lime juice, the bitters and the elderflower cordial in a glass.
Add the basil leaves and press them gently to release the flavour - slapping the leaves between your two palms will also do the trick.
Add a scoop of ice to the glass, followed by the gin, and shake vigorously for 7-8 seconds.
Strain into a chilled highball glass filled to the brim with ice and top up with the tonic water.
Give the mixture a good stir and garnish with a couple of basil leaves and a slice of cucumber.

Orange Blossom Gin & Tonic - Cocktails & Drinks Recipes Ingredients

-50ml gin (we like Bombay Sapphire for this recipe)
-100ml lemon tonic water (try Fever-Tree)
-10ml orange blossom honey
To Garnish :

-Long orange peel twist


Drizzle the honey into the bottom of a tall glass and add the gin.

Stir to mix fully, then add plenty of cubed ice.

Top with the lemon tonic water and stir to combine.
Finish by spritzing the orange peel over the top and sides of the glass. Then, feed the peel into the glass around the ice creating a spiral effect.

Ginger Mojito Pitcher - Easy Mojito Recipes & Cocktail IdeasIngredients

-30 mint leaves
-1 shot stem ginger syrup
-1 750ml bottle of light rum
-1L ginger ale
-Juice and pulp of 8 limes


1-Bruise the mint leaves and put in to a large jug.
2-Mix in the syrup and the lime before adding the rum and ginger ale and serve.

Paloma - Easy Cocktails & DrinksIngredients

-50ml Don Julio Blanco tequila

-75ml pink grapefruit juice
-10ml fresh lime juice
-1 teaspoon vanilla sugar
-Lime or pink-grapefruit wedge, to garnish


Add the tequila, juices and sugar to a shaker or jug with ice cubes and shake, or stir, together. Strain into a highball glass filled with ice cubes. Garnish with lime or grapefruit.

Blueberry, Banana, and Peanut Butter SmoothieDirections

-1 tablespoon flax seed meal or wheat germ
-1 banana
-1/2 cup frozen blueberries
-1 tablespoon peanut butter
-1 teaspoon honey
-1/2 cup plain yogurt
-1 cup milk


Put ground flax seed meal or wheat germ into blender to grind and further breakdown. This will also eliminate any bitterness from the flax seed.
Place the banana, blueberries, peanut butter, honey, yogurt, and milk into the blender. Cover, and puree until smooth. Pour into glasses to serve.


- 1 oz. good Gin
- 1 1/2 oz coconut milk, full fat, none of that "low fat" bullcrap
- 1/2 oz Cardamom Syrup
- squeeze of fresh lime
- 3 shakes DRAM Black Bitters
- ground Turmeric root

For the Cardamom Syrup:

- 2 cups sugar
- 2 cups water
- 1/4 cup Cardamom pods
- 2 tsp ground Cardamom


Combine gin, cardamom syrup, a squeeze of fresh lime and bitters in a cocktail mixing glass. Shake well and vigorously to prevent the coconut milk from curdling, if it does that is quite alright, it won't kill you, it's just the fat congealing because of the alcohol. Strain the mixture into a fresh glass over ice. Dust with a pinch of ground turmeric.


-1.5 oz Yellow Chartreuse
-3 oz organic hot cocoa
-1 cup heavy whipping cream
-1/4 cup sugar
-DRAM Citrus Medica Bitters
-Shaved dark chocolate- the method of shaving doesn't matter, we used the large side of a cheese grater down the side of a dark chocolate bar


Place a medium sized stainless steel bowl into the freezer for 20 minutes, remove and add the whipping cream plus 2 tablespoons DRAM Citrus Medica Bitters and the 1/4 cup of sugar. Using a hand blender, beat on high until the cream begins to thicken into your desired texture of whipped cream. Cover and place in the fridge.

Add the hot cocoa and Chartreuse to a drinking mug, top with a big dollop of the whipped cream and shaved chocolate.

A robust and sophisticated drink, anytime of the year. This cocktail has a forward Asian pear and gin flavor with a spicy hint of black peppercorn to finish. This is a wonderful way to utilize overly ripe pears in the kitchen, as they muddle well and have a sweetness that works perfectly with the other ingredients. The pear garnish has been soaked in a menagerie of delicious liqueurs and is essential to make this cocktail pop.


- 1 1/2 oz. good Gin
- 1/2 oz DRAM Pine Syrup
- 1 Asian Pear
- black peppercorns
- 3 shakes DRAM Black Bitters

For the soaked Asian Pear Garnish:
- 1 oz Fernet
- 1 oz Black Walnut Liqueur such as Lux Alpina Nocino
- 1 oz DRAM Black Bitters
- sliced Asian pear

20 minutes before making the cocktail, thinly slice half of an Asian Pear. Place the pear slices into a shallow bowl containing all of the ingredients listed above. You can completely submerge the pear, or gradually slide it into the concoction over time to create an Ombré effect. The idea is to have the pear absorb the mixture of bitters and liqueurs. Black walnuts were historically used to dye fabrics, and we've used this idea to create a lovely colored garnish. It's also delicious!


In a cocktail glass or martini shaker muddle 2 pear wedges per cocktail, along with the black peppercorn until finely mashed. Add ice, gin, Pine syrup and bitters and shake very very well to further pulverize the pear and peppercorn. Using a cocktail strainer, strain the mixture into a chilled martini glass, top with the soaked pear garnish and enjoy!


-2 nos. plum
-1 cup water
-4 tbsp sugar


1. Wash, pit and chop the plum to small pieces with skin on.
2. Boil the water and sugar and when sugar disolves add the plum and cook for 5 to 8 mins.
3. Slightly mash the plum pieces to extract juice from it.
4. Turn of the heat and sieve the mixture using a fine mesh.Strain such that there is no flesh in the strained juice.
5. Add about a cup of chilled water to the drink.Serve chilled.


-1 cup milk
-1 cup water
-1/2 teaspoon cardamom seeds
-1 cinnamon stick, 3 inches long, broken
-1-inch piece ginger root, peeled and sliced
-8 whole cloves
-10 whole black peppercorns
-3 strips fresh tangerine peel, 1/4 inch wide, 3 inches long
-1 piece vanilla bean, 1 inch long
-1 tablespoon loose black tea leaves such as Darjeeling
-1 1/2 tablespoons sugar or to taste


In a small saucepan over medium-high heat, combine the milk, water, cardamom, cinnamon, ginger, cloves, peppercorns, tangerine peel and vanilla bean. Bring to a boil. Cover, reduce the heat to low and simmer for 20 minutes. Add the tea and simmer 10 minutes longer. Strain into pitcher or teapot and stir in the sugar. Serve immediately.

Chocolate Banana Smoothie RecipeIngredients

-1 banana
-1 tablespoon chocolate syrup
-1 cup milk
-1 cup crushed ice


In a blender, combine banana, chocolate syrup, milk and crushed ice. Blend until smooth. Pour into glasses and serve.


10 limes, fresh pulp and juice
30 leaves of fresh mint
3⁄4 cup sugar
1 cup white rum
club soda, chilled


Place lime juice, mint and sugar into a pitcher.
Using a muddle stick mash to release mint oils, and dissolve sugar into juice.
Add rum and lots of ice topped with club soda. Adding more club soda to glasses if a lighter drink is desired.
Garnish with fresh mint and lime slices.

Aloe vera is an amazing plant. It’s so good to use in smoothies, for internal lubrication, skin health, strong nails and shiny hair.
It is also really good for sunburn or insect bites to relieve the pain.


-8 leaf aloe vera
-800 milliliters water
-2 grains lemon-sugar as desired


We take the leaves and remove the skin.With a spoon take the gel and allow into electric cankerous .Throw a little water and mix as gel digest.In a jerri take pure water and gel .Add lemon and sugar and temptation together .And allow into the refrigerator for 1 hour and we serve .


-5 leaves gelatine
-350ml Prosecco
-1tbsp caster sugar
-6tbsp limoncello
-edible gold glitter, for sprinkling


Place the gelatine leaves in a bowl of cold water for 5 minutes or until soft. Squeeze the leaves and discard the water.
Put the limoncello into a bowl that fits snugly over a pan of boiling water, add the gelatine and sugar and heat gently until dissolved. Remove from the heat, add the Prosecco and pour into a jug.
Very carefully and slowly, pour over the jelly into the glasses until each glass is almost full. Refrigerate until set. Top with gold glitter to serve.

Blonde sangriaIngredients

-750ml dry white wine, such as Semillon-chardonnay, chilled
-1 1/2 cups (375ml) unsweetened apple juice, chilled
-1 1/2 cups (375ml) peach juice, chilled
-6 thin slices (about 1/4) lemon
-1/2 small orange, thinly sliced
-1/2 lime, thinly sliced
-10 round mint leaves


Place all ingredients in a 2-litre jug with ice. Stir to combine then serve immediately poured into glasses.

Pineapple & cucumber aguas frescasIngredients

-1 large Bethonga or mareeba Gold pineapple, peeled, cored, cut into 3cm pieces (see note)
-3 lebanese cucumbers, unpeeled, cut into 3cm lengths, plus extra wedges, to serve
-55g (1/4 cup) caster sugar
-1L sparkling mineral water, chilled
-3 limes, juiced
-Ice cubes, to serve


Working in 2 batches, blend pineapple, cucumbers, sugar, 250ml (1 cup) sparkling water and a pinch of salt in a blender to a purée. Strain through a fine sieve into a bowl, stirring vigorously and pressing down with a spoon to extract as much juice as possible. Discard pulp. Blot top of juice mixture with paper towel to remove froth. Transfer to a jug, cover with plastic wrap, then refrigerate until needed or for up to 1 day.

When ready to serve, stir in lime juice. Half-fill glasses with ice, then fill three-quarters full with juice mixture. Top up with sparkling water. Place a cucumber wedge in each to serve.

Cranberry coolerIngredients

-Ice cubes, to serve
-200ml vodka
-100ml lime juice, plus the pared rind of 1 lime, cut into strips, to serve
-1L (4 cups) cranberry juice


Place the ice cubes in a tall serving jug. Pour in the vodka, lime juice and cranberry juice, then stir until combined.

Pour the cranberry cooler into tall glasses, top with a twist of lime rind, then serve immediately.

Homemade Almond Milk recipeIngredients

-1 cup organic raw almonds
-2 tablespoons agave nectar or honey
-1/2 teaspoon vanilla extract
-4 cups filtered water, plus extra for soaking


Place the almonds in a large bowl and cover with water. Soak at least 4 hours, up to 2 days. Overnight is ideal.

Drain the almonds and place them in a blender with the remaining ingredients. Puree until the almonds are in tiny pieces. Discard the soaking liquid and use new filtered water for pureeing.

Place a strainer in a large bowl and cover the top of the strainer with cheesecloth (this step is important because the almonds will be in such small pieces that the cheesecloth and strainer need to stop them from going into the milk).

Pour the almond milk through the cheesecloth. You may need to do this in stages so the milk can slowly strain through the cheesecloth. It may help taking a spoon to scrape the bottom of the cheesecloth so the milk can pass.

Pour the milk and the almond puree into separate containers and refrigerate until ready to drink." the pureed almonds can be saved and eaten as a breakfast with typical oatmeal toppings, or as a dessert topped with fresh berries!