Say hello to warmer weather with these fruit-forward cocktails.
A season of celebrations awaits – delight your guests with refreshing summer spritzes made for balmy afternoons. With vibrant fruits and fresh garnishes, you’ll want to add these cocktails to your summer repertoire.
Peach and ginger crush
A jug cocktail is an entertainer’s dream and this one is no exception. Laden with fragrant peaches and citrus, think of it as a new, lighter take on sangria.
Serves 6-8
Prep: 15 mins
INGREDIENTS
4 peaches, sliced
1 small orange, diced, plus extra slices to serve
1 small lemon, diced, plus extra slices to serve
2 tbsp David Jones Australian Organic Honey
1½ tbsp finely grated ginger
½ cup Lark Classic Cask Whisky
Large ice cubes
1 bottle chilled rosé
Fever-Tree Premium Indian Tonic Water
Mary Valley Food Co Dried Orange Slices, to serve
METHOD
1. Combine peaches, orange, lemon, honey and ginger in a large serving jug. Muddle together to lightly crush and release the peach juices. Add whisky and stir to combine.
2. Add ice cubes to the jug, then rosé. Top with tonic water to taste, stir well and serve garnished with fresh and dried citrus slices.
Watermelon and rose champagne cocktail
Cool, refreshing and chic, this frosty cocktail is perfect for summer entertaining. Be sure to chill your champagne coupes along with your champagne – we love Bollinger or Perrier-Jouët.
Serves 6-8
Prep: 15 mins plus freezing
INGREDIENTS
½ seedless watermelon, flesh coarsely chopped
¼ cup (60ml) gin
2½ tbsp maple syrup, or to taste
Juice of ½ lime
2 tsp rosewater, or to taste
Chilled champagne, to serve
METHOD
1. Process watermelon in a food processor until smooth then strain through a fine sieve (alternatively, juice watermelon in a juicer). Combine watermelon juice, gin, maple syrup, lime juice and rosewater in a container and freeze overnight. Scrape watermelon mixture into ice crystals with a fork and freeze until required.
2. To serve, fluff watermelon granita with a fork and spoon into chilled coupe glasses. Top with champagne and serve.
Styling & Recipe: Emma Knowles, Photography: Pablo Martin