Drinks
Decadent Hot Chocolate
Serves 6-8 INGREDIENTS 4L full cream milk 1 cup quality cocoa powder 1 cup caster sugar ½ tsp sea salt METHOD Place all ingredients into a 4L Cast Iron pot & whisk well to combine. Heat gently over medium heat, stirring occasionally, until hot & steaming. Do not boil. Reduce to the lowest heat setting & serve directly from the pot. Decorate with your choice of toppings.
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Winter Spiced Mulled Wine
Serves 4-6 INGREDIENTS Peel of 2 oranges (large strips) Peel of 1 lemon (large strips) Peel of 1 lime (large strips) Juice of 1 orange 200g caster sugar 6 whole cloves 1 cinnamon stick 3 fresh bay leaves 1 whole nutmeg, for grating 1 vanilla pod, halved lengthways 2 star anise 2L soft, dry red wine (try Cabernet Sauvignon, Merlot or Shiraz) METHOD 1. Prepare the citrus: Using a vegetable peeler, peel large sections of zest from the oranges, lemon, & lime, avoiding the bitter white pith. 2. Infuse the base: Place the caster sugar into a large saucepan over medium heat. Add the citrus peels & squeeze in the orange juice. Add the cloves, cinnamon stick, bay leaves, & about 10 fine gratings of nutmeg. Split the vanilla pod lengthways & add it to the pan. 3. Dissolve the sugar with red wine: Pour in just enough red wine to cover the sugar. Stir gently & allow the mixture to simmer until the sugar has completely dissolved. 4. Reduce, then layer in warm spices: Increase the heat & bring to a rolling boil. Cook until the liquid reduces to a thick, fragrant syrup. Reduce the heat to low, add the star anise & remaining red wine. Gently heat for about 5 minutes until warm & aromatic, making sure not to boil. TO SERVE Ladle into heatproof glasses & serve warm. TOOLS Matte Cream Round Cast Iron Pot Vegetable Peeler Wooden Spoon Kitchen Measuring Cup Ladle
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French Gin Lemon Cocktail
Ingredients Simple Syrup (serves 5 cocktails): ¼ cup honey or sugar ¼ cup water Cocktail (per drink): 40 ml gin 22ml fresh lemon juice (about ¾ of a medium lemon) 22ml simple syrup 60-90ml chilled prosecco (enough to top the glass) Lemon peel, for garnish Instructions 1. Make the Simple Syrup: In a small saucepan, combine the honey (or sugar) and water. Warm over medium heat, whisking occasionally, until the honey or sugar is fully dissolved. This should take a few minutes. Remove from heat and let it cool completely. 2. Prepare the Cocktail: Fill a cocktail shaker with ice. Add the gin, fresh lemon juice, and simple syrup to the shaker. Secure the lid and shake vigorously for about 20 seconds, until well chilled. 3. Assemble the Drink: Strain the mixture into a Champagne glass. Top with chilled prosecco, pouring gently to maintain the bubbles. 4. Garnish and Serve: Twist a lemon peel over the glass to release its oils, then drop it into the drink as a garnish. Serve immediately and enjoy! Tips Simple Syrup Storage: Store any leftover simple syrup in a sealed container in the refrigerator for up to 2 weeks. Chill Your Glasses: For an extra touch of elegance, chill your Champagne glasses in the freezer for a few minutes before serving. Adjust Sweetness: If you prefer a sweeter cocktail, you can adjust the amount of simple syrup to taste.
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Spiced Caramel Apple Cider
INGREDIENTS 120mL Apple Cider 60mL Salted Caramel Vodka 60mL Dry Ginger Ale Cinnamon Sugar Fresh Apple Slices Cinnamon Stick Method Rim a hi ball glass with lime & cinnamon sugar. Fill glass with ice. Add apple cider, vodka, & dry ginger ale into glass & stir until combined. Garnish with fresh apple slices & a cinnamon stick. Enjoy!
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Spiced Pomegranate Margarita
INGREDIENTS 60mL Tequila 30mL Lime Juice 30mL Pomegranate Juice 15mL Cointreau 15mL Cinnamon Syrup Dehydrated orange FOR CINNAMON SYRUP 1/2 cup water 1/2 cup sugar 1 cinnamon stick Star annise METHOD Fill a saucepan with water, sugar, cinnamon stick, and star anise. Simmer until sugar is melted. Simmer for 5 more minutes, then let cool to room temperature. Rim a margarita glass with sugar Fill cocktail shaker with ice & add tequila, lime juice, pomegranate juice, Cointreau, & cinnamon syrup. Shake the mix for at least 30 seconds. Strain the cocktail into the margarita glass, & top with ice. Garnish with a cinnamon stick, star anise, dehydrated orange, & pomegranate seeds. NOTE: This cinnamon syrup can last up to a week in the fridge.
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Sgroppino Cocktail
INGREDIENTS 1 scoop frozen lemon sorbet 30mL vodka Prosecco METHOD Place 1 scoop of lemon sorbet ice cream into a cocktail glass Pour 30mL of your preferred vodka over the lemon sorbet Top up the mixture with prosecco until the glass is full. Enjoy!
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Warm Spiced Apple Cider
INGREDIENTS 750ml Three Oaks Apple cider 60ml Bickfords Cloudy Apple Cordial 180ml 23rd St Brandy Apple slices to garnish 8 whole cloves 2 cinnamon sticks plus extra to garnish 6 whole all spice 2 orange slices 2 lemon slices 6 Ginger slices 2 Star anise 6 green cardamom pods METHOD Add all ingredients into a saucepan except the brandy & apply slices. Bring to the boil, turn off the heat & set aside to steep for 20 minutes. Cool then strain. Add a shot of brandy to a tumbler & top with cider mix. Garnish with a slice of apple & a cinnamon stick.
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Chai Spiced Hot Toddy
INGREDIENTS 60ml 23rd St Whiskey 100ml chai syrup dash of bitters lemon juice to taste orange or lemon slices to garnish cinnamon stick to garnish CHAI SYRUP 2 tea bags 1 cinnamon stick 6 cardamon pods 6 whole cloves 6 black peppercorns 2 slices ginger 1 star anise 300ml water 80ml honey METHOD To create the chai syrup, boil all ingredients together for a few minutes until it starts to reduce slightly. Strain. Add whiskey to a whiskey glass, add warm chai, lemon juice & bitters. Stir & garnish with lemon & a cinnamon stick. Top with extra boiling water & honey if desired.
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Bickford's Old Fashioned
INGREDIENTS 60ml Beenleigh Spiced Rum or 23rd Street Hybrid Whiskey 40ml Bickford's Ginger Beer Cordial Bickford's Soda Water (optional) Slice of ginger or orange zest to garnish Dash of bitters METHOD Add the spiced rum or whiskey, ginger cordial and bitters into a whiskey glass. Stir to combine, add ice and top with soda. Garnish with a slice of ginger or orange zest.
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Ginger Pear Cocktail
INGREDIENTS 60ml 23rd Street Gin 40ml Bickford's Cloudy Pear Juice Bickford's Traditional Ginger Beer 15ml fresh lemon or lime juice Pear slices to garnish METHOD Fill a tumbler with ice & add gin, juices & top with ginger beer. Stir & garnish with fresh pear slices.
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Blood Orange Sour
INGREDIENTS 30ml Bickfords Pink Grapefruit Cordial 60ml 23rd St Gin 30ml lemon juice 1 egg white Dash of bitters Dried grapefruit to garnish METHOD Add ice to a cocktail shaker & add lemon juice, egg white, grapefruit cordial, & gin. Shake vigorously & strain into a coupe glass. Garnish with dried grapefruit & a dash of bitters
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Mandarini
INGREDIENTS 60ml fresh mandarin juice 60ml 23rd Streey Vodka 30ml Vok Triple Sec Mandarin segments to garnish METHOD Fill a cocktail shaker with ice. Add juice, vodka & triple sec. Shake well & strain into a martini glass, Garnish with mandarin segments.
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