Spring shake-up: cocktails and mocktails to try

Toast the season’s finest with these six refreshing spritzes.

Six spring spritzes to try, featuring your favourite tipples: Lark Classic Cask Single Malt Whisky, Seedlip Grove 42, Código 1530 Tequila Rosa and more.

Shake up your at-home entertaining with our guide to spring cocktails (and mocktails). Seasonal garnishes bring your favourite liquors to life, while on-trend homewares add polish to your home bar.

Yuzurita

The margarita gets a glow-up with a unique citrus zest.

Serves 6

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.

CÓDIGO

1530 Tequila Rosa

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MARY VALLEY

Dried Lime Slices

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MURRAY RIVER SALT

Salt Flakes

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MAISON BALZAC

Summer Set

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Citrus Grove Punch

A spiced citrus punch that proves alcohol-free can still be full of flavour.

Serves 4-6

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.

SEEDLIP

Grove 42

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MARY VALLEY

Dried Orange Slices

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ESCUMINAC

Great Harvest Organic Maple Syrup

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MAISON BALZAC

Coucou Jug

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Serve the rhubarb-hibiscus spritz in Tom Dixon Puck Highball Glasses and top with chilled Bollinger. Mortadello Terrazzo Board.

Rhubarb-Hibiscus Spritz

Usher in spring with this floral-forward champagne cocktail.

Serves 6

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.

BOLLINGER

Special Cuvee Brut NV

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POOR TOMS

Sydney Dry Gin

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TOM DIXON

Puck Highball Glasses

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BISON

Mini Mixing Bowl

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Gin Pickle

A refreshing twist on the classic Bloody Mary.

Serves 1

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.

TAYLOR & SMITH

Gin

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FRANKIE’S

Fine Brine Pickles

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FANCY HANK’S

Habanero & Carrot Hot Sauce

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RIEDEL

H20 Classic Bar Whisky Glass

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Citrus slices and maple syrup complement Lark Classic Cask Single Malt Whisky to create this tea-based punch.

Earl Grey Whisky Punch

A tea-based tipple perfect for an afternoon in the garden.

Serves 8

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.

LARK

Classic Cask Single Malt Whisky

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DAVID JONES FOOD

Earl Grey Loose Leaf Tea

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MARY VALLEY

Dried Lemon Slices

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RIEDEL

Optical O Whisky Glass

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Green Gimlet

Herbaceous notes, fuelled by cucumber and basil, taste like warmer days.

Serves 2

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.

HARTSHORN DISTILLERY

Hartshorn Sheep Whey Vodka

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DAVID JONES FOOD

Raw Organic Honey 500g

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TOM DIXON

Puck Balloon Glasses

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GEORG JENSEN

Manhattan Cocktail Shaker

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Styling & Recipe: Emma Knowles, Photography: Ben Dearnley