Cuisine

SIP SIP HOORAY!

SIP INTO SUMMER WITH THESE VIBRANT COCKTAILS BY BACARDI, BOMBAY SAPPHIRE AND

BOMBAY SAPPHIRE NEGRONI

40ml Bombay Sapphire 25ml Campari

25ml Sweet (Rosso) Vermouth Fresh Orange (Zest) 1. Chill a large old fashioned glass with ice

2. Into a mixing glass add 40ml Bombay Sapphire, 25ml Campari and 25ml Sweet Vermouth

3. Add ice and stir well for 20-30 seconds

4. Tip ice out and replace in old fashioned (rocks) glass, get rid of any melt

5. Strain the cocktail over the ice

6. Garnish with a large Orange zest and serve

MISSIONARY’S DOWNFALL

30ml Bacardi Carta Blanca Rum 15ml Fresh Lime Juice

¼ cup Fresh Pineapple Pieces ½ Cup Fresh Mint 30ml Honey Syrup 15ml Peach Brandy or Liqueur 1. Chill your Sling highball glass with Ice

2. Into a cocktail blender add 15ml fresh Lime juice,

¼ cup fresh Pineapple pieces, ¼ cup fresh Mint, 30ml Honey syrup, 15ml Peach brandy, 30ml Bacardi Carta Blanca Rum and ¾ cup of ice

3. Blend until smooth

4. Remove ice and water from your Sling glass and pour your cocktail in

5. Garnish with a large Mint sprig and serve

APPLE & ELDERFLOWER PUNCH

45ml Bombay Bramble 15ml Fresh lemon juice 30ml St Germain Elderflower Cordial 30ml Apple juice

30ml Sparkling Water Edible Flowers 1. Ensure you’ve got some ice handy

2. Pick a glass, preferably something with a total volume over 300ml like a large Wine glass or Highball glass

3. Chill your glass down by stirring some ice in it, then remove the ice and any water

4. Using your jigger, into your cold, clean glass add: 15ml fresh lemon juice, 30ml Elderflower Cordial, 45ml Bombay Bramble, 30ml Apple Juice, 300ml Sparkling Water

5. Using a spoon mix the ingredients together well

6. Fill your glass with ice

7. Garnish your punch with edible flowers and enjoy

PRIMO ESPRESSO

45ml Grey Goose Vodka 30ml Espresso

20ml Premium Coffee Liqueur 10ml Vanilla Sugar Syrup 4ml Angostura Bitters 1grm Salt

Freeze Dried Raspberry Crumbs 1. Chill a beautiful Coupe glass

2. Into a cocktail shaker add 45ml Grey Goose Vodka, 30ml fresh Espresso, 20ml Premium Coffee Liqueur, 10ml Vanilla syrup, 2 dashes of bitters and a pinch of salt 3. Fill a shaker with ice and shake it gloriously hard

4. Empty coupe glass and double strain cocktail into the glass 5. Dust the cocktail with Raspberry Crumbs and serve

BAR BITES

en-nz

2021-11-01T07:00:00.0000000Z

2021-11-01T07:00:00.0000000Z

https://cuisine.pressreader.com/article/281736977619010

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