Favorite Cocktails

Strawberry Pimm's spritz

Step 1

Place strawberries, vanilla and lemon juice in a blender. Blend until smooth. Strain mixture into a large jug. Add Pimm’s. Stir until well combined.
Step 2

Place ice cubes (if using) in six 1-cup-capacity glass jars with lids. Top with strawberry mixture and wine. Stir gently. Serve with mint and extra strawberries.

https://www.taste.com.au/recipes/strawberry-pimms-spritz-recipe/n8g0t84s

Allergens: Recipe may contain milk and lactose.

Step 1

Place 60ml (1/4 cup) vodka, 60ml (1/4 cup) triple sec, 80ml (1/3 cup) fresh lemon juice, plus extra, to serve, 60ml (1/4 cup) sugar syrup (see note) and a handful of Ice cubes, to serve in a cocktail shaker. Shake well to combine.
Step 2

Place the Lemon jelly crystals, to decorate and Sea salt flakes, to decorate on a small plate. Rub the rim of 2 serving glasses with extra lemon juice and dip into the jelly mixture. Fill the glasses with ice cubes. Strain lemon mixture into glasses. Top with 160ml (2/3 cup) chilled mineral water to serve.

https://www.taste.com.au/recipes/lemon-drop-spritz-recipe/ux5kz3pw

Step 1

Place the raspberries and sugar in a bowl. Use a fork to mash. Press through a fine sieve into a bowl. Discard the seeds.
Step 2

Blend the raspberry mixture, coconut cream, Malibu, Chambord, grenadine and ice in a blender until well combined.
Step 3

Rub the rims of 2 serving glasses with the strained raspberry jam. Dip in coconut to coat the edge.
Step 4

Pour the cocktail mixture into the glasses. Top with dairy whip and drizzle with the remaining jam. Decorate each with a biscuit.

https://www.taste.com.au/recipes/iced-vovo-cocktail/jWdp1iqv

Allergens: Recipe may contain milk, lactose, alcohol and soybean.

Step 1

Place 2 serving glasses in the freezer to chill.
Step 2

Place chopped chocolate and cream in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute, stirring halfway, until melted and smooth. Set aside for 10 minutes to cool.
Step 3

Place ice, chocolate mixture, milk, vodka and Baileys into a cocktail shaker. Secure lid. Shake well to combine. Strain into chilled glasses Dollop. with whipped cream and sprinkle with the grated chocolate and salt. Serve immediately.

https://www.taste.com.au/recipes/salted-caramilk-martini-recipe/f9e599dj

Allergens: Recipe may contain gluten, peanuts, tree nuts, milk and soy.

Step 1

Place 6 martini glasses in the fridge for 15 minutes to chill. Reserve 6 mint 100g Darrell Lea Minty Crunchy Chocolate Balls. Place the remaining balls in a sealable plastic bag. Wrap in a tea towel. Use a rolling pin or meat mallet to finely crush. Transfer to a small plate.
Step 2

Place the 50g dark chocolate, melted on a separate small plate. Dip the rim of the chilled glasses in the melted chocolate, then in the crushed mint chocolate balls. Return to the fridge until ready to serve. Set aside any remaining crushed mint chocolate balls.
Step 3

Place 125ml (½ cup) mint liqueur, 125ml (½ cup) Baileys liqueur, 60ml (1/4 cup) vodka, 2 cups chocolate mint ice-cream, 160ml (2/3 cup) thickened cream and 1 cup crushed ice in a blender and blend until smooth. Pour into serving glasses. Pipe over 250g can whipped cream and sprinkle with remaining crushed mint chocolate balls. Top with reserved mint chocolate balls.

https://www.taste.com.au/recipes/choc-mint-mudslide-cocktail-recipe/qf5h3bbo

Allergens: Recipe may contain egg, milk, lactose and alcohol.

Step 1

Place the 125g punnet fresh raspberries, plus extra, to serve, 100g (1/2 cup) caster sugar and 125ml (1/2 cup) water in a small saucepan. Bring to the boil. Boil for 5 minutes or until reduced and thickened. Remove from heat. Use a blender or food processor to blend until smooth. Place in the fridge for 30 minutes or until chilled.
Step 2

Meanwhile, place eight 3/4 cup-capacity (180ml) tall glasses in the freezer to chill.
Step 3

Drizzle about 60ml (1/4 cup) raspberry puree down the inside of the chilled glasses, swirling to coat. Return to the freezer.
Step 4

Finely chop 4 strawberries and set aside. Halve the remaining strawberries. Place the halved strawberries, 4 cups ice cubes, 250ml (1 cup) Baileys Irish Cream liqueur, 125ml (1/2 cup) strawberry liqueur and remaining raspberry puree in a blender. Blend until combined and slushy.
Step 5

Pour the strawberry mixture into the chilled glasses. Top with the 40 pink mini marshmallows, 8 mini meringues, chopped strawberries and Mint leaves, to garnish. Place the extra raspberries onto cocktail skewers and use as swizzle sticks.

https://www.taste.com.au/recipes/eton-mess-cocktail-recipe/yjp12xus

Allergens: Recipe may contain sulphites and alcohol.

Step 1

Place two 185ml (3/4 cup) cocktail glasses in the freezer for 5 minutes to chill.
Step 2

Meanwhile, place the 60g fresh raspberries, plus extra, to serve and 12 fresh mint leaves, plus extra, to serve in a cocktail shaker and use a rolling pin or muddling stick to muddle. Add the 125ml (1/2 cup) gin, 60ml (1/4 cup) fresh lime juice, 2 tsp finely grated lime zest and 1/2 cup crushed ice, plus extra, to serve. Stir to combine. Cover and shake for 30 seconds.
Step 3

Place the extra ice in the chilled glasses. Strain the raspberry mixture into the glasses. Top with 2 x 200ml bottles Coles Pink Lemonade. Decorate with Thinly sliced lime halves, to serve slices, extra raspberries and extra mint leaves. Serve immediately.

https://www.taste.com.au/recipes/pink-gin-fizz-cocktail-recipe/afngpd5q