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Aperol & mango sorbet fizz
Serves 6 | Prep 5 mins
Ingredients:
6 large scoops mango sorbet
1/2 cup (125ml) Aperol
750ml bottle chilled prosecco (of your choice)
6 slices x Coles finest dried blood orange, to serve
Method:
1. Place 4 scoops sorbet into 4 wide ¾ cup (180ml capacity) champagne flutes. Freeze until ready to serve.
2. Top with aperol and prosecco. Garnish with orange slices and serve immediately.
Toffee apple martini
Serves 4 | Prep 5 mins
Ingredients:
1/4 cup (80g) dulce de leche
1/2 cup (125ml) clear apple juice
1 tbs lemon juice
3/4 cup (185ml) Mayfair London gin*
1 tbs maple syrup
1 vanilla bean, thinly sliced into 4 strips
Method:
1. Spoon dulce de leche onto the rim of 4 3/4 cup (180ml) martini glasses and place in the fridge until ready to serve.
2. Combine apple juice, lemon juice, gin and maple syrup in a cocktail shaker with ice and shake to combine and chill.
3. Pour into each glass and serve immediately garnished with vanilla beans.
Blackcurrant & cucumber smash
Serves 6 |Prep 10 mins
Ingredients:
1/3 cup (80ml) blackcurrant cordial
2 Lebanese cucumbers, coarsely chopped
1/4 cup (60ml) lemon juice
4 sprigs thyme
2 cups crushed ice
3 cups (750ml) tonic water
1 large Lebanese cucumber, extra, thinly sliced into ribbons
Thyme sprigs, to serve
Method:
1. Combine the cordial, cucumber, lemon juice and thyme sprigs in a jug. Use a rolling pin to muddle together. Strain through a fine sieve into a jug.
2. Divide ice among four 11/2 cup (375ml) glasses. Add blackcurrant mixture, top with tonic and garnish with cucumber ribbons and thyme sprigs.