Spring Shake-Up: Cocktail and Mocktail Recipes to Try

INGREDIENTS

2 tbsp David Jones Persian Blue Salt

2 tsp finely grated lime rind

1 lime wedge

180ml Código 1530 Tequila Rosa

50ml Cointreau

50ml yuzu juice

25ml freshly squeezed lime juice 

20ml coconut syrup

METHOD

1. Place salt and lime rind in a bowl and combine with your fingers. Run the lime wedge around the rims of the serving glasses and dip the rims in the salt mixture.

2. In a cocktail shaker, combine tequila, Cointreau, yuzu juice, lime juice and coconut syrup. Add ice cubes and shake vigorously for 20-30 seconds. Strain into prepared glasses and serve.

INGREDIENTS

300ml Seedlip Grove 42

1 cup freshly squeezed ruby grapefruit juice

2 tbsp finely grated fresh ginger

1/3 cup maple syrup (such as Runamok Ginger Root Infused Maple Syrup) 

Chilled ginger beer, mint sprigs and dehydrated citrus wheels, to serve

METHOD

1. In a tall jug, combine Seedlip Grove 42 with grapefruit juice, ginger and maple syrup. Stir well to combine. Fill with crushed ice and top up with ginger beer. Garnish with mint and citrus wheels to serve.

INGREDIENTS

1 stalk rhubarb, trimmed

120ml Poor Toms Sydney Dry Gin

Juice of ½ lemon

1 bottle chilled Bollinger Special Cuvee Brut NV

Rhubarb-hibiscus syrup

½ cup loose-leaf hibiscus tea 

Thinly peeled rind and juice of 1 small lemon

1 cup (220g) caster sugar

4 rhubarb stalks, coarsely chopped

METHOD

1. To make syrup, combine tea and rind in a heatproof bowl, pour over 1½ cups boiling water and steep for 1 hour. Strain into a saucepan, add sugar and rhubarb and bring to boil, stirring until sugar dissolves. Simmer for 5-10 minutes until a light syrup forms. Stir in lemon juice and strain into a sterile jar. Refrigerate to chill. 

2. Thinly shave rhubarb stalks lengthways into ribbons.

3. Pour a little syrup into the bases of 6 champagne flutes and top with gin. Squeeze in lemon juice, top up with Bollinger and drop in a rhubarb ribbon or two to serve.

INGREDIENTS

1 tbsp David Jones Persian Blue Salt

1 tsp freshly ground David Jones Black Peppercorns

1 lemon wedge

5 cherry tomatoes, halved

Splash of pickle juice

Splash of hot sauce (such as Fancy Hank’s Habanero & Carrot Hot Sauce)

30ml Taylor & Smith Dry Gin 

Chilled tonic water and 1 pickle half, to serve

METHOD

1. Combine salt and pepper in a bowl. Run the lemon wedge around the rim of a serving glass and dip the rim in the salt mixture. 

2. Add tomatoes to the glass and squeeze the lemon wedge into the glass. Muddle to crush lightly then add pickle juice and hot sauce. Add gin and a couple of large ice cubes to the glass, top up with tonic water and serve garnished with a pickle half.

INGREDIENTS

1/4 cup David Jones Earl Grey Organic Black Tea Loose Leaf or 4 David Jones Earl Grey Organic Black Tea Pyramid Bags

1½ cups (375ml) Lark Classic Cask Whisky

½ cup (125ml) brandy or cognac

½ cup freshly squeezed orange juice

½ cup freshly squeezed lemon juice

1 tbsp bitters

1/3 cup maple syrup (such as Runamok Sparkle Syrup)

Orange and lemon wheels, to serve

METHOD

1. Combine tea and 2 cups boiling water in a heatproof bowl. Steep for 5 minutes, then strain through a fine-mesh sieve and cool. Transfer to a serving jug, add 2 cups ice cubes and stand until ice melts and tea is chilled.

2. Add whisky, brandy, citrus juices and bitters and sweeten with maple syrup to taste. Fill with large ice cubes and serve garnished with citrus wheels.

INGREDIENTS

1 tbsp David Jones Australian Banksia Honey

½ small Lebanese cucumber, diced, plus extra thinly sliced cucumber, to serve

4 basil leaves, plus extra to serve

120ml Hartshorn Sheep Whey Vodka

Juice of 1 lime

METHOD

1. Combine honey and 1 tbsp boiling water in a bowl and stir. Set aside to cool.

2. In a cocktail shaker, combine cucumber, basil and honey syrup and muddle to release the juices. 

3. Add vodka and lime juice, fill with ice and shake vigorously. Strain into chilled coupe glasses and serve garnished with cucumber and basil.