Do you find it hard to have on hand all the ingredients you need for a cocktail? Sometimes I’m super organised and plan ahead to make sure I have the right mixers in the pantry, but then so often I end up throwing out the majority of the juice that is left over.
But I’ve recently got into the habit of freezing the left over juice in an ice cube tray. Reduced wastage AND a quick and east way to make frozen cocktails.
I keep containers in the freezer with the frozen cranberry juice cubes and grapefruit juice cubes.
My favourite grapefruit martini is then just a whiz away from hitting my martini glass. I generally add three grapefruit cubes, one cranberry cube, a shot of Finlandia grapefruit infused vodka and a dash of Cointreau to the blender.
So delicious! And if I’m not in the mood for a frozen version I make it up, race around and do the vacuuming, and then enjoy!
This cocktail is a fresh cranberry and hazelnut elixir. It’s an interesting mix of flavours enhanced by the addition of raw sugar muddled with lime. It’s worth a try…I’d love to know what you and your Valentine think of it!
30ml Cranberry juice
6 lime wedges
1 teaspoon of raw sugar
Muddle lime and sugar in a tumbler. Add remaining ingredients fill with ice and stir gently. Serves 1.
Over 12 months back I saw the recipe for the most amazing Cocktail on My Kitchen Rules – a Kiwi and Basil Mojito. It became a favourite weekend afternoon drink in my house for quite some time.
It’s been a while now since I’ve whipped one up so today is the day to dust off the recipe, get out the cocktail shaker and create a Kiwi and Basil Mojito.
Here’s the recipe:
12 basil leaves, torn
2 kiwifruit sliced
120ml of sugar syrup
Juice of 4 limes
200ml of white rum
Sugar Syrup (1 cup water and 1 cup (220g) caster sugar)
Place basil leaves, kiwifruit and sugar syrup in a glass. Using a ‘muddler’, crush ingredients to combine. Add lime juice and rum and muddle a little more.
Pour liquid into a cocktail shaker and add ice. Shake for 30 seconds.
Pour into cocktail glass and serve.
To make the Sugar Syrup
Stir water and sugar in a small saucepan, over a low heat until the sugar dissolves. Bring to the boil. Boil for 2 minutes. Remove from heat. Cool.
Recipe is by Natalie from the WA team on My Kitchen Rules.
Every year in October I host a function for a small group of friends to raise money for breast cancer. In the past I have had breakfasts and morning teas and this year I held a lunch. It was such a lovely day – a group of gorgeous girls, a glass or two of bubbles and some yummy food…and we raised $240.
We kicked off the morning with a glass of gelati champagne – a brilliant idea from the wonderful Jill Dupleix. Add a teaspoon of your favourite gelati (we had berry) then top carefully with champagne. Yum!
And, for the non-drinkers – Pom-Ade, a refreshing pomegranate drink with lemonade and soda.
For starters I served a melon, proscuitto and bocconcini salad from the new Women’s Weekly 12 Days of Christmas cook book.
For main I served a Rocket Quiche and Peppery Lemon Chicken (both from the WW 12 Days of Christmas cookbook), Spinach Salad with Bosc Pears, Cranberries, Red Onion and Toasted Hazelnuts and Daikon Salad (a recipe from my sister that I think may be from Jill Dupleix).
Peppery Lemon Chicken
And then for dessert, an idea I got from the new magazine, The Outdoor Room – brownies with berries and cream. I used the Brownie recipe from Epicurious.
What a wonderful day – I wish I could do that every Friday. Thank you to my gorgeous friends for your generous donations.
It’s Saturday afternoon…time for a cocktail. I’m having a Cranberry and Pomegranate Martini. What are you doing?
Cranberry and Pomegranate Martini
90ml Cranberry and Pomegranate Juice
Combine all ingredients in a cocktail shaker with ice. Strain into a glass. Enjoy.