BarflyRecipes

6 Summer Cocktails to Sip on: Recipe

Crown Melbourne Cocktails. Image supplied

Sip your way through summer!

When we think of summer, we think of cocktails. Because nothing is quite like the sensation of chilling poolside with a freshly made fizz or seasonal fruit shaken up to create a sweet yet soothing concoction. Thankfully with some very helpful insider secrets, we’re here to share six summer cocktails for you to stir, shake and sip on:

Disaronno Fizz

Disaronno Fizz

Ingredients:
45mL Disaronno
Fresh lemon juice
Soda or sparkling water
Ice
Lemon Zest

Method:
1. Pour Disaronno over ice, add a squeeze of fresh juice and top up with soda water.
2. Sit and garnish with lemon zest.


Disaronno Mule

Disaronno Mule

Ingredients:
50mL Disaronno
25mL fresh pressed lime juice
Ginger beer
Ginger and lime slice

Method:
1. Pour Disaronno and fresh-pressed lime juice over ice in a mule cup and stir.
2. Top up with ginger beer. Garnish with grated ginger.


Disaronno Sour

Disaronno Sour

Ingredients:
50mL Disaronno
25mL fresh lemon juice
5mL sugar syrup
Egg white

Method:
1. Combine all of the ingredients in a shaker. Add ice.
2. Shake. Strain into a glass and serve with a slice of lemon.


Plus, we’ve partnered with Crown Melbourne and they’ve shared the secret behind their delicious Elderflower Spritz, Fruit De La Passion as well as Lychee & Rose for you to now create at home. But if you’re too keen to sip without doing any of the work, Lumia, Jackpot and Velvet Bar will be serving up these three summer concoctions until Saturday 30 November 2019 for $21 each:

Elderflower Spritz

Elderflower Spritz

Ingredients:
30mL St Germain
30ml Hendricks
15ml lime juice
30ml sugar syrup
5x cucumber slices
Soda water

Method:
1. Muddle cucumber at the bottom of a balloon glass.
2. Add crushed ice.
3. Add St Germain, Hendricks Gin, lime juice, sugar syrup and stir.
4. Top with soda water and garnish with a slice of cucumber.


Fruit De La Passion

Fruit De La Passion

Ingredients:
30mL Passoa
30mL peach schnapps
30mL lemon juice
15mL passionfruit pulp
Carbonated lemon juice
Half passionfruit to garnish

Method:
1. Place ice into a Palladio or tall glass.
2. Add Passoa, schnapps, lemon juice, passionfruit, lemon squash and stir.
3. Top with passionfruit to garnish.


Lychee & Rose

Lychee & Rose

Ingredients:
45mL Ketel One vodka or equivalent
15mL Paraiso lychee liqueur
30mL apple juice
30mL lemon juice
15mL Monin Rose syrup
Ice
Rose petals to garnish

Method:
1. Place vodka, Paraiso, apple juice, lemon juice and Monin Rose syrup in a cocktail shaker with ice.
2. Shake and double strain into a martini glass.
3. Garnish with rose petals.


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