Looking For Something To Drink This Melbourne Cup Day?
Oct 28, 2018
All recipes make 1 drink
FEATURED COCKTAIL: CHAMBORD MIMOSA
INGREDIENTS
15ml Chambord Liqueur
Dash of orange juice
Top with sparkling wine
GLASS: Champagne flute
METHOD: Add Chambord and a dash of orange juice to a Champagne flute, and top with sparkling wine.
GARNISH: Fresh summer berries
BEACH CUP
INGREDIENTS
20ml Peach liqueur
Henkell Trocken
1/2 Peach
GLASS: Champagne flute
METHOD: Add the peach liqueur to a Champagne flute and top with Henkell Trocken.
GARNISH: Peach slice or cocktail cherry
ROYAL ENGLISH MINT
INGREDIENTS
40ml Vodka
15ml Lime juice
15ml Black tea syrup
1-2 Mint bunches
80ml Henkell Trocken
GLASS: Highball
METHOD: Combine the vodka, lime juice, black tea syrup and mint into a cocktail shaker with ice and shake. Serve into a Highball glass. Add the Henkell Trocken and stir.
GARNISH: Mint leaf
IBU
INGREDIENTS
10ml Brandy
10ml Apricot brandy
10ml Orange juice
Top with Henkell Trocken
GLASS: Champagne flute
METHOD: Combine the brandy, apricot brandy and orange juice into a cocktail shaker with ice and shake. Pour into a chilled Champagne flute and top with Henkell Trocken.
BELLINI
INGREDIENTS
15ml DeKuyper Peach
30ml Peach puree
150ml Martini Prosecco
GLASS: Champagne flute
METHOD: Build ingredients into a shaker, stir to mix all ingredients, then strain into a Champagne flute.
GARNISH: Slice of peach
