MORE CHEESE, PLEASE!
This recipe doubles up as a sublime cheese course if you want to use melba toast or crackers instead of the buns.
BIG-BATCH MARTINI
“I like to make a batch of this cocktail in advance to keep in the fridge, ready to serve martinis in seconds. Great for when you’re expecting a crowd.”
Makes 6
EASY
GREAT VALUE
Preparation: 5 minutes
gin 1-1½ cups
vermouth ¾ cup
olive brine ⅓ cup
filtered water ⅓ cup, chilled
green olives, for serving
Combine all the ingredients and stir well. Pour into a glass bottle and chill overnight.
GRAPEFRUIT PALOMA
“This cocktail was a challenge set by our editor, Kate. I hope it lives up to the one she’s still dreaming about from her trip to London.”
Makes 1
EASY
GREAT VALUE
Preparation: 5 minutes
freshly squeezed grapefruit juice ¼ cup
lime ½, juiced
sugar 1 t
tequila ¼ cup
ice, for serving
soda water ¼ cup
grapefruit slices, for serving
1 Combine the grapefruit juice, lime juice and sugar in a glass and stir until the sugar has dissolved. 2 Add the tequila and ice and stir again, then top up with soda water. Serve with a slice of fresh grapefruit.
Cook’s note: If you like, rim the glass with a little salt.
ROSE CHAMPAGNE FLOAT
“Growing up, Coke floats used to be my favourite treat. Fast-forward 30 years and now I like this play on childhood nostalgia with my new favourite drink: bubbles!”
Makes 6
EASY
GREAT VALUE
Preparation: 5 minutes
16 g (or use crystallised rose petals) for serving for serving
