Cocktails

If you are planning on catering your own wedding, try these yummy cocktails!

Cosmopolitans

Ingredients (serves 6)

• 1 cup (250ml) Grand Marnier (or orange liqueur)
• 1/2 cup (125ml) chilled vodka
• 1 1/2 cups (375ml) chilled cranberry juice
• 1/4 cup (60ml) lime juice
• Ice cubes, to serve
• Lime wedges, to serve

Method

1. Combine the Grand Marnier, vodka, cranberry juice and lime juice in a jug. Place ice cubes in martini glasses and pour over the cosmopolitan mixture. Serve immediately with lime wedges, if desired.

Chilli mojito

Preparation Time

5 minutes

Cooking Time

5 minutes

Ingredients (serves 8)

• 170g (3/4 cup) white sugar
• 1 tsp dried chilli flakes
• 2 egg whites
• 16 fresh mint sprigs
• 160ml (2/3 cup) lime cordial
• 2 limes, coarsely chopped
• 24 ice cubes
• 320ml white rum
• Soda water, to serve
• 2 long fresh red chillies (optional), halved, deseeded, thinly sliced

Method

1. Place the sugar and chilli flakes in a mortar and pound with a pestle until finely crushed. (Alternatively, use a coffee or spice grinder.) Transfer to a small plate.
2. Use a fork to whisk the egg whites in a bowl until frothy. Dip the rim of 1 serving glass into the egg white, then into the chilli mixture to coat. Repeat with the remaining serving glasses. Set aside until set.
3. Divide the mint, cordial and lime among the glasses. Use the end of a rolling pin to gently pound until coarsely crushed. Divide the ice cubes and rum among the glasses. Top with soda water. Add a slice of chilli to each glass, if desired, to serve.

Notes & tips

• Time plan tip: Make this recipe just before serving.

Blue lagoon

Ingredients (serves 8)

• 1L (4 cups) bought pineapple juice
• 500ml (2 cups) chilled lemonade
• 250ml (1 cup) blue curacao
• 250ml (1 cup) dry gin
• Fresh pineapple wedges, to garnish

Method

1. Place the pineapple juice in a shallow metal container. Cover with foil and place in the freezer for 4 hours or until just set.
2. Roughly break up the frozen pineapple juice with a metal spoon and quickly transfer to the bowl of a food processor. Process until smooth. Transfer to a large jug. Add the lemonade and stir until just combined.
3. Pour the blue curacao and gin among 8 serving glasses. Pour over the pineapple mixture. Garnish with a pineapple wedge and serve immediately.

Notes & tips

• Allow 4 hours freezing time.
• Blue curacao, a rum-based liqueur with a subtle bitter-orange flavour, is the base for this cocktail.

Berry punch

Makes

4 litres

Ingredients

• 125g blueberries
• 125g raspberries
• 250g strawberries, hulled, sliced
• 1.5 litres raspberry and cranberry juice, chilled
• 1 cup vodka
• 1 lime
• 1.25 litres lemonade, chilled
• ice cubes, to serve

Method

1. Place blueberries, raspberries and strawberries in a large bowl. Add juice and vodka. Cover and refrigerate for 1 hour to allow flavours to develop.
2. Thinly slice lime. Cut slices into small wedges. Stir through punch. Add lemonade and ice. Serve.

Watermelon mai tai

Preparation Time

5 minutes

Ingredients (serves 8)

• 500g peeled watermelon, chopped
• 125ml (1/2 cup) Golden Circle pineapple juice
• 125ml (1/2 cup) white rum
• 60ml (1/4 cup) triple sec liqueur
• 1 tsp grenadine
• Crushed ice, to serve

Method

1. Place the watermelon, pineapple juice, rum, liqueur and grenadine in the jug of a blender and blend until smooth.
2. Divide the ice among serving glasses. Pour over watermelon mixture to serve.

Notes & tips

• Note: Make this recipe just before serving.
• Tip: To make this drink suitable for designated drivers, omit alcohol and increase the pineapple juice to 1 cup.

Frozen cosmopolitan

Ingredients (serves 12)

• 2 cups chilled sugar syrup
• 6 large limes, juiced
• 2 cups classic cranberry juice
• 2 cups vodka

Method

1. Pour sugar syrup into a 3-litre container. Strain 1 cup lime juice into a jug. Add lime juice, cranberry juice and vodka to syrup. Mix well. Cover and freeze overnight.
2. Stir frozen cosmopolitan to combine. Spoon into glasses. Serve immediately.

Passionfruit Champagne cocktails

Preparation Time

5 minutes

Ingredients (serves 6)

• 375ml (1 1/2 cups) passionfruit pulp
• 125ml (1/2 cup) brandy
• 1 x 750ml btl chilled Champagne or sparkling white wine

Method

1. Spoon the passionfruit pulp among twelve 30ml ice-cube trays. Place in the freezer for 4 hours or until firm.
2. Pour the brandy among serving glasses. Top with Champagne or sparkling wine and passionfruit ice cubes. Serve immediately.