With winter and covid upon us, leaving the house no longer seems like an option. Whether you're in lockdown, self isolating, or just don't want to face the cold weather we've put together a handy selection of our favourite cocktail recipes! Doesn't matter if you prefer vodka, tequila, gin or rum, we’ve got a cocktail you’ll enjoy. Everything from a girls night in, romantic date, or a family dinner, we have you covered!
01. Sour Strawberry Lolly Margarita
INGREDIENTS:
300ml sour strawberry liqueur
150ml lime juice
50g sour strawberry sherbert
10g crushed salt
1 lime, cut into wedges
Ice, to serve
Sour strawberry mix
150ml lime juice
50g sour strawberry sherbert
10g crushed salt
1 lime, cut into wedges
Ice, to serve
Sour strawberry mix
250g sour strawberry straps
700ml tequila
700ml tequila
METHOD:
Step 1
To make the sour strawberry mix, drop straps into a 1L jar. Pour in tequila and seal with a lid. Leave to sit, shaking occasionally, for 24-48 hours.
Step 2
To make 1 margarita, fill a cocktail shaker with ice. Add 60ml sour strawberry mix, 30ml sour strawberry liqueur and 15ml lime juice. Shake well. Repeat step to make up to 10 cocktails.
Step 3
Combine strawberry sherbet and salt on a plate. Run a wedge of lime around the rim of a margarita glass and invert to coat rim in the sherbet mixture.
Step 4
Pour the strawberry tequila mixture into the glass. Serve.
02. Cadbury Marble Espresso Martini
INGREDIENTS:
165ml (2/3 cup) thickened cream
50g white chocolate, chopped
8 squares Cadbury Marble chocolate
60ml (1/4 cup) hot espresso coffee
6 ice cubes
40ml Kahlua
80ml (1/3 cup) vodka
50g white chocolate, chopped
8 squares Cadbury Marble chocolate
60ml (1/4 cup) hot espresso coffee
6 ice cubes
40ml Kahlua
80ml (1/3 cup) vodka
METHOD:
Step 1
Place cream and white chocolate in a heatproof jug. Microwave on High (100%) for 1 to 2 minutes or until smooth and combined. Place in the fridge for 10 minutes to cool.
Step 2
Meanwhile, place half the Marble chocolate squares in a small heatproof jug. Add hot espresso. Stir until melted and smooth. Set aside for 10 minutes to cool.
Step 3
Thread remaining Marble chocolate squares onto 2 skewers.
Step 4
Place ice in a cocktail shaker. Add espresso mixture and Kahlua. Shake to combine.
Step 5
Stir vodka into cream mixture. Working quickly, add espresso mixture to glasses. Pour cream mixture on top to create a marbled effect. Top with skewers. Serve immediately.
03. Lemon Meringue Margarita
INGREDIENTS:
2 tbsp sea salt flakes
2 tbsp finely grated lemon rind
8 mini meringues
1 lemon wedge
2/3 cup lemon juice
1/3 cup sugar syrup
1/2 cup Cointreau
1/3 cup Olmeca Altos Plata tequila
2/3 cup crushed ice
Lemon twist, to serve
2 tbsp finely grated lemon rind
8 mini meringues
1 lemon wedge
2/3 cup lemon juice
1/3 cup sugar syrup
1/2 cup Cointreau
1/3 cup Olmeca Altos Plata tequila
2/3 cup crushed ice
Lemon twist, to serve
METHOD:
Step 1
Place salt, lemon zest and half the meringues in a mortar and pestle. Pound until crushed. Transfer to a plate.
Step 2
Rub the lemon wedge around the rim of 4 serving glasses. Dip into meringue mixture to coat the rim.
Step 3
Making two cocktails at a time, place half the lemon juice, half the sugar syrup, half the Cointreau, half the Olmeca Altos Plata tequila and half the ice in a cocktail shaker. Secure lid. Shake to combine. Pour into two of the prepared glasses.
Step 4
Repeat with remaining lemon juice, sugar syrup, Cointreau, tequila and ice. Top with remaining meringues. Garnish with lemon twists. Serve immediately.
04. Sparkling Strawberry Slushie
INGREDIENTS:
750ml bottle Squealing Pig sparkling rosé
250g frozen strawberries, partially thawed
1/2 cup frozen raspberries
2/3 cup Tanqueray gin
2 tbsp sugar syrup
4 small strawberries
250g frozen strawberries, partially thawed
1/2 cup frozen raspberries
2/3 cup Tanqueray gin
2 tbsp sugar syrup
4 small strawberries
METHOD:
Step 1
Pour sparkling rosé into a metal container. Freeze for 4 hours or until almost set (rosé won't freeze completely).
Step 2
Remove rosé from freezer. Using a spoon, break up mixture into large pieces. Add to blender with strawberries, raspberries, gin and remaining sugar syrup. Blend until well combined.
Step 3
Divide mixture evenly among 4 serving glasses. Garnish with strawberries. Serve immediately.
05. Passion Star Martini
INGREDIENTS:
4 passionfruit, halved
60ml (¼ cup) vanilla vodka
30ml passionfruit liqueur (see note)
30ml fresh lime juice
1 tbsp sugar syrup (see note)
Ice, to mix
60ml (¼ cup) chilled Champagne or prosecco
60ml (¼ cup) vanilla vodka
30ml passionfruit liqueur (see note)
30ml fresh lime juice
1 tbsp sugar syrup (see note)
Ice, to mix
60ml (¼ cup) chilled Champagne or prosecco
METHOD:
Step 1
Set aside 2 passionfruit halves. Strain remaining passionfruit pulp through a fine sieve. Discard seeds. Place juice in a cocktail shaker. Add vodka, liqueur, lime juice and sugar syrup. Add ice. Shake well to combine. Strain cocktail into 2 martini glasses.
Step 2
Divide the Champagne between the 2 martini glasses. Top with reserved passionfruit halves.
06. Crème Brûlée Cocktail
INGREDIENTS:
160g (2/3 cup) caster sugar
800ml thick vanilla custard
125ml (1/2 cup) vanilla vodka
60ml (1/4 cup) thickened cream
2 tbsp butterscotch schnapps
Caramel sauce, to serve
Ice cubes, to serve
800ml thick vanilla custard
125ml (1/2 cup) vanilla vodka
60ml (1/4 cup) thickened cream
2 tbsp butterscotch schnapps
Caramel sauce, to serve
Ice cubes, to serve
METHOD:
Step 1
Line a baking tray with foil. Place the sugar and 80ml (1/3 cup) water in a small saucepan over low heat and stir until sugar dissolves. Increase heat to medium and cook, without stirring, for 3-4 minutes or until dark golden. Carefully pour over the mixture onto prepared tray and set aside to cool completely. Break toffee into shards.
Step 2
Pour the custard, vodka, cream and schnapps into a large jug. Stir to combine.
Step 3
Pour a little caramel sauce onto a small plate. Dip the rims of serving glasses into the sauce to coat. Fill glasses with ice cubes then pour in the custard mixture. Serve topped with toffee shards.
07. Aperol Sorbet Fizz
INGREDIENTS:
1 cup caster sugar
1 tbsp orange zest
1 cup orange juice
1/2 cup Aperol aperitivo
2 egg whites, lightly whisked
2 x 750ml bottles prosecco, chilled
Halved orange slices, to serve
1 tbsp orange zest
1 cup orange juice
1/2 cup Aperol aperitivo
2 egg whites, lightly whisked
2 x 750ml bottles prosecco, chilled
Halved orange slices, to serve
METHOD:
Step 1
Place sugar, orange zest and 2 cups water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Bring to a simmer. Simmer, without stirring, for 10 minutes or until mixture thickens slightly. Remove from heat. Cool completely.
Step 2
Strain mixture into a bowl. Add orange juice and Aperol. Pour into a 20cm x 30cm lamington pan. Freeze for 3 hours or until almost firm.
Step 3
Transfer mixture to a food processor. Add egg white. Process until smooth but not melted. Pour mixture into a 6.5cm-deep, 9cm x 19cm (base) loaf pan. Cover surface with plastic wrap. Freeze overnight or until firm.
Step 4
Place 3 small scoops of sorbet into 8 x 1-cup-capacity cocktail glasses. Carefully pour over prosecco. Serve with orange slices.
08. Rum Affogato
INGREDIENTS:
30ml Bundaberg Rum Small Batch
1 scoop vanilla ice-cream
1 shot (30ml) espresso
1 scoop vanilla ice-cream
1 shot (30ml) espresso
METHOD:
Step 1
Place a generous scoop of vanilla ice cream in a glass.
Step 2
Pour over rum.
Step 3
Top with a shot of espresso.
09. Classic Cosmopolitan
INGREDIENTS:
45ml Smirnoff Red Vodka
15ml Triple sec liqueur
10ml freshly squeezed lime juice
30ml cranberry juice
Orange zest, julienned or lime wedge, to garnish
cubed ice
15ml Triple sec liqueur
10ml freshly squeezed lime juice
30ml cranberry juice
Orange zest, julienned or lime wedge, to garnish
cubed ice
METHOD:
Step 1
Combine all ingredients in a cocktail shaker or mason jar.
Step 2
Add cubed ice and shake for 10 - 15 seconds.
Step 3
Strain into martini glass.
Step 4
Garnish with finely julienned orange zest or a lime wedge.
10. Grapefruit Gin Fizz
INGREDIENTS:
30ml Tanqueray London Dry Gin
120ml tonic water
1 pink grapefruit slice
1 rosemary sprig
Ice
120ml tonic water
1 pink grapefruit slice
1 rosemary sprig
Ice
METHOD:
Step 1
Fill a tall glass with ice.
Step 2
Add 30ml Tanqueray London dry gin and squeeze in 1 slice of fresh grapefruit.
Step 3
Top with tonic water and stir.
Step 4
Garnish with sprig of rosemary and slice of pink grapefruit.
Enjoy your girls night in!
Love, The Kalm Team xx