When the weather heats up, refreshing summer cocktails are the perfect way to stay cool. We are back with our Sydney summer cocktail recipe guide. Read on for those recipes, and more summer cocktails we love.
ST~GERMAIN LE GRAND FIZZ
45ml Grey Goose Vodka
20ml St~Germain
10ml Fresh Lime Juice
60ml Soda Water
Method: Add all ingredients into a large wine glass, fill with ice and swizzle to serve. Garnish with a lime wheel and mint sprig.
ST~GERMAIN SPRITZ
45ml St~Germain
60ml Sparkling Prosecco
60ml Soda Water
Method: Add all ingredients into a Spritz glass, swizzle to combine. Add cubed ice. Garnish to serve with a lemon wheel & lavender sprig.
ST~GERMAIN THE ELDERFLOWER & CUCUMBER COOLER
45ml Bombay Sapphire
25ml St~Germain
20ml Lemon juice
5ml Sugar
1 inch muddled cucumber
Method: Muddle cucumber into the bottom of the cocktail shaker, add the rest of the ingredients, add ice and shake. Double strain into a chilled martini glass. Garnish with a long thin cucumber ribbon around the inside of the glass.
RIVIERA PALOMA
50ML Mirabeau Dry Gin
25ml Pink Grapefruit Juice
10ml Lime Juice
5ml Simple Syrup
125ml Pink Grapefruit Soda
Method: Add all ingredients into ice-filled shaker. Pour the mix into a salt-rimmed glass and top with Pink Grapefruit Soda. Garnish with a quarter wheel of grapefruit
RIVIERA G&T
50ml Mirabeau Dry Gin
150ml Fever-Tree Mediterranean Tonic Water
Sprig Fresh Rosemary
Method: Add ice to a tall glass and pour over the gin. Add tonic and gently stir. Garnish with a sprig of rosemary.
LOS ALTOS SOUR
35ml Reposado Cazcabel
10ml Agave Syrup
35ml Fresh Lemon Juice
25ml Mulled Wine Float
Method: Shake ingredients apart from the wine with ice. Strain into a glass with ice and layer the wine float. Garnish with an orange peel.
Starlino Rosé Spritz
60ml Starlino Rosé
25ml Prosecco
25ml Soda Water
Pink grapefruit
Method: Mix Starlino Rosé with Prosecco, and add soda water in a tall glass and garnish with a slice of pink grapefruit.
The Lushy Machine
45ml The Botanist Gin
20ml Lemon juice
15ml Red wine Syrup*
2-3 Strawberries
2 cups crushed ice
Mint sprig, mixed berries.
Method: add all ingredients and ice to a blender, blend until smooth, pour into a rocks glass, garnish with mint sprig and mixed berries. *Red Wine Syrup: Simmer 2 cups of red wine with 1 cup of granulated sugar, 1 cinnamon stick, 1 whole clove and 3 cardamom pods for 15-20 minutes, until syrupy. strain before use, and keep the remainder refrigerated for up to 1 week.
French 75
30ml The Botanist Gin
15ml Lemon Juice
10ml Sugar Syrup
Lemon
Champagne
Method: Add gin, lemon and sugar syrup to a shaker filled with ice, shake, and fine strain into a chilled champagne glass. Top with champagne and garnish with a lemon twist.
Pear & Basil Spritz
20ml The Botanist
10ml Pear liqueur
10ml lemon juice
3-4 basil leaves
30ml soda water
90ml Prosecco
Basil leaf
Method: Add the first four ingredients to shake and shake with ice. Fine strain into an ice-filled wine glass, add soda and prosecco, stir, garnish, and enjoy.
Spicy Margarita
30ml Cointreau
50ml Blanco Tequila
20ml Fresh Lime Juice
2 slices Jalapeño
2 slices Fresh Cilantro
Method: Combine all ingredients in a cocktail shaker. Add ice and shake well until well-chilled. Strain into a chilled Old Fashioned glass. Garnish with jalapeño pepper.
Holiday Margarita
30ml Cointreau
60ml Blanco Tequila
30ml Fresh lime juice
6 drops Aromatic Bitters
Rosemary Sprig
Method: Combine all ingredients in a shaker and add ice. Shake and strain into a cinnamon sugar-rimmed coupe glass. Garnish with rosemary sprig.
Yellow Paper Spritz
30ml Karu Distillery Affinity Gin
20ml Lemon Juice
15ml Sugar Syrup
2.5ml Absinthe
90ml Champagne
30ml Soda Water
Half Yellow Nectarine
Method: Add nectarine to a cocktail shaker and muddle. Next add gin, lemon juice, absinthe, sugar syrup and ice to the cocktail shaker. Shake hard for 20-30 seconds. Fine strain over ice into a wine glass. Top with Champagne and a splash of soda water. Garnish with nectarine slices.
Grey Goose ‘Black Nine’
50ml GREY GOOSE Vodka
50ml Sweet Iced Tea
25ml Limoncello
Lemon Zest
Mint Leaves
Method: Mix the iced team, Limoncello and vodka in a cocktail shaker filled with ice. Stir briskly. Strain into a highball glass filled with ice and float some grated lemon zest and mint leaves on top.
Bacardi Coquito (punch bowl size)
1L Bottle of Bacardi Carta Blanca Superior Rum
445ml Cream of Coconut
415ml Condensed Milk
350ml Evaporate Milk
2 tbsp Vanilla extract
Cinnamon
Method: Pour all ingredients into a large punch boat and mix. Refrigerate before serving. Garnish with a sprinkle of cinnamon or drop a cinnamon stick.
Aberfeldy 12 Golden Dram
50 ml Aberfeldy 12 Single Malt Whiskey
2 tsps honey syrup (100g of honey and 64g water, stir and leave to chill)
Angostura bitters
Orange bitters
Orange
Method: Simply add the honey syrup, 2 dashes of both 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.
Rousing Collins
45ml Feels Botanical ROUSE
15ml Lemon juice
15ml Simple Syrup
45ml Soda
Lemon
Method: Add all ingredients to a highball glass. Fill with ice and briskly stir. Garnish with a lemon slice and thyme sprig.
