Finding your flair - Cocktails post COVID-19 | Mildura Boudoir Photography

Finding your flair - Cocktails post COVID-19 | Mildura Boudoir Photography

The time is getting nearer when we can have gatherings once again, so aside from hitting up Kmart, many of us are dying to have our friends over and entertain with nibbles, a delicious meal, dessert and of course, Cocktails!!!!

Here's a couple of my go-to recipes to get you going, and a few pointers when organising an event that includes cocktails. I've also snuck in a delicious mocktail too!
​

So let us begin with some sensible suggestions for your shindig:

• Always have food available throughout the night - Chips and Dips are simple and easy, but just are not substantial enough to soak up the alcohol and keep your guests less susceptible to intoxication!
• Ensure you always have jugs of water on hand so guests can help themselves, and so you can offer it around.
• Stay in control of your party - don't wipe yourself out sampling every drink being made! 
• Look after your guests with a genuine sense of care for their wellbeing - Don't set out to wipe everyone out.......they may not want to be your friend too much longer!
• Punches and Jugs are an easy way to entertain a group without the stress and mess of making individual drinks. All of the below are either made as a jug or punch and easily adaptable to suit.

​

Pink Punch
Makes 2L or approximately 13 drinks

150ml Lime Juice
3 cups Caster Sugar
1L Ruby Red Grapefruit Juice
350ml White Rum
Ice

Stir all ingredients in a large bowl until sugar has dissolved. Garnish with sliced Ruby Red Grapefruit.

Kiwi Cocktail
Serves 4

5 Kiwifruit - peeled and finely chopped
3 Limes - cut into wedges
1/3 cup Mint Leaves
1tbsp Brown Sugar
1/4 cup Vodka
1 1/2 cups crushed ice
4 cups Soda Water

Combine Kiwifruit, Lime, Mint and Sugar in a bowl. Pound with end of a rolling pin until crushed. Spoon mixture among 4 glasses. Add Vodka and Ice. Top up with Soda Water.

Moscato Punch
Serves 8

750ml Pink Moscato
750ml Sparkling Rose
1 cup Guava or Orange Juice
100g Strawberries, thinly sliced
1 cup Crushed Ice
Mint Leaves to serve

Combine Moscato, Rose, Juice, Strawberry and Ice in a Jug. Serve into glasses and decorate with a sprig of Mint.

Summer Iced Tea
Serves 12

4 Herbal Infused Tea Bags (eg: Twinings Cranberry and Pomegranite)
24 Mint Leaves, torn
4 cups Boiling Water
4 cups Pineapple Juice
4 Passionfruit, Pulp and seeds to be used
6 Lychees, peeled and de-seeded (optional)
2 cups Ginger Beer
Ice for serving

Place teabags and half the mint in a large, heatproof jug. Add boiling water. Jiggle teabags for 1 minute. Discard. Refrigerate until cold.
Divide tea, juice, pulp, lychee (if using) and remaining mint between 2 large carafes. Stir until passionfruit seeds separate and all is well combined. Half fill glasses with mix over ice and top with Ginger Beer.

Enjoy your time with your friends, and always, Drink Responsibly.

​Kim xx