Three Cocktails To Sip This Summer

The warmer weather is well and truly upon us, and what is better to cool down the balmy days than a refreshing cocktail? MAYDE's very own Sylvia Hill has put together her 3 go-to cocktail recipes for warm Summer days. Photographed by good friend Renee Honey, here's what you'll find us drinking all Summer long.




Negroni Australiana

1.5 tbls Australian Gin (such as Four Pillars)
1.5 tlbs ‘Regal Rogue Bold Red Vermouth’ (or sub with other red vermouth)
1.5 tbls Adelaide Hills Distillery ‘The Italian’ bitter orange liqueur (or sub with Campari)
Crushed ice
1 thin orange slice to serve
A sprig of lemon verbena (or rosemary) to serve

 Fill cocktail shaker with crushed ice, then add all ingredients. Shake, then serve in a tumbler. Add orange slice and the lemon verbena sprig to serve.





Rosemary & Pear Gin Fizz
60ml Gin
125ml pear juice, chilled
Juice of 1 lemon (plus lemon slice to serve)
1 sprig of rosemary
60ml soda water (chilled)
Loosely fill your glass with some ice. Add pear juice and gin and a good squeeze of lemon. Swizzle with the lemon sprig (cut stem down) and leave in glass. Add some lemon slices and top with soda.





Chilli Coconut Margarita

20ml Triple Sec
45ml blanco tequila
15ml sugar syrup
25ml lime juice
25ml coconut cream
3-5 slices jalapeno
Salt, or toasted shredded coconut to rim tumbler glass
Lime wheel to garnish
Jalapeno to garnish

To a cocktail shaker, add sugar syrup, jalapeno slices, lime juice, coconut cream, triple sec and tequila. Add ice and shake. Rim the tumbler with some lime juice and dip tumbler into salt, or toasted coconut.  Strain shaker into salt-rimmed tumbler. Serve with lime wheel and jalapeno.



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