We have compiled all the pretty, pretty cocktails that have appeared amongst the pages of Swell for you to try at home. Created by some of our fav locals, they’re guaranteed to be delish. Shake, shimmy and swirl yourself something ah-mazing! Try your hand at becoming a mixologist and don’t forget, enjoy responsibly.
Absinthe Wandering
Ingredients
- 20ml Absinthe Minded by Earp Distilling Co.
- 20ml Lillet Blanc Aperitif
- 20ml lemon juice
- 20ml maraschino liqueur
- Ice
- Soda Water
Method
In a cocktail shaker willed with ice, pour Absinthe Minded, Lillet Blanc, lemon juice and maraschino liqueur. Stir all ingredients and double strain into a champagne flute. Top with soda water.
Virgin Cucumber Cooler
Created by The Falcon.
Ingredients
- 4 slices cucumber
- 6 basil leaves
- 70ml lime juice
- 30ml simple syrup
- Soda water
Method
Muddle cucumber and basil into a Boston shaker. Add lime juice and simple syrup, shake with ice. Strain into a glass filled with ice and top with soda water.
Chocolate Orange Espresso Martini
Made with Corner Lane Cold Brew.
Ingredients
- 40ml Adelaide Hills Distillery The Bitter Orange liqueur
- 20ml Kahlua
- 70ml cold brew coffee (from Corner Lane!)
- 10ml Grand Marnier liqueur
- 2 dashes chocolate bitters
- Orange peel twist for garnish
Method
Fill a shaker with ice cubes. Add all ingredients. Shake vigorously and double strain into a martini glass. Garnish with an orange peel twist.
Old Joe
Created by The Falcon.
Ingredients
- 45 ml Maurin Quina cherry liqueur
- 3 dashes choc bitters
- 70ml cold brew coffee
- 15 ml Kahlua
- Tonic
Method
Build over ice and top with tonic.
New York, New York
Created by The Lucky.
Ingredients
- 50ml Monkey Shoulder scotch
- 30ml Lemon juice
- 20ml Honey
- A few slices of ginger
- 20ml Shiraz
- Lemon rind curl
Method
Combine 50ml Monkey Shoulder scotch, 30ml lemon juice, 20ml honey, and ginger slices into your shaker. Shake well. Pour over a large cube of ice into a tumbler. Top with 20ml Shiraz and garnish with a lemon rind curl.
Gin Rhubarb Sour
Created by The Falcon.
Ingredients
- 60ml Whitley Neil rhubarb and ginger gin
- 40ml lemon juice
- 20ml blueberry simple syrup*
- Whites from 1 small egg
Method
Add all ingredients to a shaker and vigorously shake for 30 seconds. Add ice and shake for a further 15 seconds. Double strain into a cocktail glass.
* Blueberry Simple Syrup (make ahead)
- Half punnet blueberries
- 1 cup sugar
- 1 cup water
- Juice and zest from half a lemon
- Dash of vanilla essence
Method
Combine all ingredients in a small saucepan. Bring to a boil then reduce heat and simmer for 5-7 minutes until slightly thickened. Strain liquid into a jar.
Humidor
Created by The Lucky.
Ingredients
- 30ml The Kraken spiced rum
- 15ml El Jimador Anjejo tequila
- 15ml Licor 43
- 15ml espresso coffee
- 10ml sugar/agave syrup
- Cinnamon quill
Method
Dry shake all ingredients (no ice). Strain into glass over ice. Finish with a charred cinnamon quill.
Spicy Pink Spider
Created by The Falcon.
Ingredients
- 1/4 cup simple syrup
- 4 cups watermelon cubes
- 1/4 cup lime juice
- 3/4 – 1 cup chilli infused vodka*
- Vanilla ice cream
- Soda water or lemonade
Method
Combine simple syrup, watermelon cubes, lime juice and chilli infused vodka in a blender. Place 2-3 scoops of ice cream in each glass and fill to 3/4 full with watermelon juice blend. Top with soda water or lemonade.
* Chilli Infused Vodka (make ahead)
- 1 long red chilli
- Bottle of vodka
Method
Slice 1 extra long chilli pepper lengthways and dressed. Place into a bottle of vodka. Wait for 24 hours to get a good amount of heat in the vodka and then remove.
Note: If you want a stronger flavour and even more heat, leave the chilli peppers in for longer.
As seen in Swell Issues 1, 3, 4, 5 and 6. Grab your copy here
