Thirsty work making Christmas Cocktails
Ok, we need to talk about where this year went, ‘cause yesterday it was January and now it’s Christmas! I mean, I’m not complaining. Warm weather, festivities, backyard cookouts, and of course plenty of time with the family and friends.
“This is when your guardian cocktail angel (me), floats down from the heavens and hands you a bag of ice and a blender.”
On the topic of backyard cookouts (which is another article topic entirely), one of the things that goes hand in hand with the quintessential hot Aussie afternoon is a cold bevvie! Whether a craft pale ale with the sisters takes your fancy or perhaps a rosé with the bros ‘ey, something that nobody can ever turn down is a good cocky-t! Daiquiris, mojitos or a good margarita are old faithfuls you can find in just about every beachside bar in Queensland, but they’re a little dated and could do with a mix up! Let’s focus on two of the classics, but with a twist.
To begin, let’s set the scene… It’s Saturday afternoon, your mates have texted and are coming around for an impromptu liquid dinner (cheese plate optional – check the online archives for my how-to guide). You have a few bottles of spirits in the cupboard, remnants of good times prior, and you know the time is right to pull them out again. It’s mango season, obviously, and you have a bucket full of ripe mangoe you picked up from some bloke on the side of the road for $10. (Would’ve been rude not to, right?)
This is when your guardian cocktail angel (me), floats down from the heavens and hands you a bag of ice and a blender. “Go forth my child and shine! Share your bounty with your most beloved. Give them a blend of tropical fruit and daddy’s juice and let them dance and sing into the night.” As you stop and think about the very strange and slightly uncomfortable vision you just had about a bald man coming from the sky and giving you a blender and talking about daddy’s juice, that’s when you realise that you should probably talk to someone about these reoccurring daydreams. Anyway, let’s make some cocktails!
The session daiquiri
This one’s a real treat. White rum, lime, tropical fruits. Not to mention a cinch to make.
It’s all about balance though. Getting the perfect blend of liquor to sweetness to acidity.
- 15ml sugar syrup ( ½ sugar, ½ water)
- 20ml fresh lime juice
- 60ml Bacardi
- 1 cheek of mango – Don’t like mango?
You can switch this out for lychees,
strawberries or peaches.
- Enough ice to fill your cup.
- Pour all of these ingredients into that blender and blitz it up till it’s perfectly smooth!
- Send it straight into the cup, and pop a couple of little bits of fruit in there so that when you get to the bottom of your glass, you’ve got a nice, chilled surprise!
Lemongrass & chilli margarita
If you’re not huge on the sweetness of the fruit in the above cocktail, look no further. Not a single drink on earth will make you feel more refreshed on a hot day. This one takes a tiny bit more preparation though.
Lemongrass & chilli syrup:
- 200g of sugar
- 200ml water
- 1 stick of lemongrass, bruised and chopped up roughly
- 1 birdseye chilli – This one’s up to you!
Cocktail ingredients – per person:
- 20ml lemongrass and chilli syrup
- 30ml fresh lime juice
- 60ml tequila
- 30ml Cointreau
- Enough ice to fill your cup
- Lemongrass, chilli and sea salt to garnish
- First, make your Lemongrass & Chilli syrup, by sticking everything in a pot, bring to the boil, then put it in the fridge to chill. Once chilled, move on to step #2.
- Pop all of your liquid ingredients into the blender and blitz until smooth.
- Give your glass rim a lick with a bit of lime and then dip it into the sea salt.
- Pour in your margarita and garnish with a stick of fresh lemongrass and a couple of fresh chilli slices.
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