Summer is best enjoyed with a cold drink in hand. So if you’re tired of the old classics or looking to up your cocktail game, try these three original cocktails featuring medal-winning spirits from the 2018 Australian Distilled Spirit Awards.
Crafted by some of Australia’s best cocktail folk, these chilly concoctions are great with friends or in a deckchair on your own.
Bosun’s Punch
Created by Simon Hough – The Flour Factory, WA
Ingredients
- 30ml Beenleigh White Rum
- 20ml Muscatel
- 15ml Lime Juice (reserve rind for garnish)
- 30ml Orange Juice
- 15ml Orgeat Syrup
- 1 dash of Angostura Bitters
- 1 Mint sprig
- 1 Orange zest
- 10ml oloroso sherry
Method
Shake all ingredients together, strain into copper mug with crushed ice.
Garnish with mint sprig, orange zest, half lime filled with oloroso sherry and a final dash of bitters.
Rosemary’s Baby
Created by Steven Mullenger, Aaron Robinson and Joel Wilson – Animus Distillery, VIC
Ingredients
- 45ml Animus Macedon Dry Gin
- 90ml Pomegranate Juice
- Juice of ½ lemon
- 30ml Rosemary Syrup
- Soda Water
Method
Load a tulip glass with ice. Add pomegranate juice, Macedon Dry Gin and rosemary syrup. Top with soda water and garnish with sprig of rosemary.
Blue Lagoon
Created by Manly Spirits Co., NSW
Ingredients
- 50ml Manly Spirits Marine Vodka
- 20ml Blue Curacao
- 100ml Lemonade
- 1 orange slice
- Ice cubes
- Glass: Highball
Method
Pour vodka and blue curacao in a shaker with ice, shake well.
Strain into ice filled tall glass, top with lemonade, garnish and serve.
