’TIS THE SEASON…
PEACH & VANILLA MOJITO
MAKES 1
30ml rum
1 tsp vanilla extract
1 tsp caster sugar
1 lime, quartered
1 peach, seed removed, roughly chopped, plus extra to serve
1/4 cup mint leaves, torn, plus extra to serve
Chilled soda water
Place rum, vanilla extract, caster sugar, lime, peach and mint into a highball glass. Using a small rolling pin, muddle ingredients until combined. Top with ice and soda water and serve with extra peach and mint
YUZU WHISKY SOUR
MAKES 2
Zest of 1 lemon
1 tbs caster sugar
80ml whisky
1 tbs yuzu juice
1 tbs sugar syrup
1 egg white, whisked
Combine lemon zest and sugar and rub rim of serving glasses with a little water then press rim into lemon sugar mixture.
Place all ingredients into a cocktail shaker filled with ice and shake. Strain into glasses and serve.
SPICED NEGRONI
MAKES 1
Begin this recipe 1 day ahead.
1 cinnamon quill
2 star anise
2 allspice berries
30ml gin
30ml red vermouth
30ml Campari
Orange peel, to garnish
Place spices in a saucepan over medium heat and toast for 1-2 minutes to release aromas. Add the gin, vermouth and Campari into a 500ml jar with the toasted spices and allow to infuse
