Recipes

Our favourite Cocktail Recipes for 2019 by the team @ The Interior Designer

Posted on by The Interior Designer
31
Jan

Drinks anyone? The bar trolley is making a huge come back in 2019 and we have some gorgeous choices for you at www.theinteriordesigner.com.au. The bar trolley is back in vogue and is perfect for keeping all of your beverage requirements in one easily accessible space and it definitely adds a retro glamour to your home.

We have listed 3 of our favorite cocktail recipes for you to try out on your new bar trolley.

ROSE PETAL AND PROSECCO PUNCH

INGREDIENTS

  • ½ CUP (110G) CASTER (SUPERFINE) SUGAR 
  • ½ CUP (125ML) WATER 
  • ¼ CUP (60ML) ROSEWATER 
  • ½ CUP (125ML) GIN 
  • 2 CUPS (500ML) PROSECCO OR SPARKLING WINE 
  • 2 CUPS (500ML) SODA WATER 
  • ICE CUBES, TO SERVE 
  • PINK ROSE PETALS+, TO SERVE

METHOD

  1. Place the sugar, water and rosewater in a saucepan over low heat and cook, stirring, until the sugar is dissolved. Bring to the boil and cook for 5 minutes or until thickened slightly. Allow to cool completely. 
  2. Place the rosewater syrup, gin, prosecco and soda water in a 1.5 litre-capacity (6 cups) jug with the ice and stir to combine. Top with the rose petals to serve. Makes 1 litre (4 cups). 

+ Be sure to ask your florist or greengrocer for rose petals that are free from pesticides and suitable for using with food.

ROSEHIP RASPBERRY AND BLOOD ORANGE COCKTAIL

INGREDIENTS

  • 1 CUP (250ML) WATER 
  • 2 ROSEHIP TEA BAGS 
  • ½ CUP (110G) CASTER (SUPERFINE) SUGAR 
  • ¼ CUP (60ML) CHAMBORD (RASPBERRY LIQUEUR) 
  • 1 CUP (250ML) SODA WATER  
  • 3 CUPS (750ML) SPARKLING WINE OR CHAMPAGNE  
  • CRUSHED ICE, TO SERVE  
  • 2 BLOOD ORANGES, CUT INTO WEDGES, TO SERVE 

METHOD

  1. Place the water, tea bags and sugar in a small saucepan over high heat and bring to the boil. Cook for 10 minutes or until the mixture is syrupy. 
  2. Remove the tea bags, add the Chambord and refrigerate until cold. Place the soda water, sparkling wine and crushed ice in a large jug and stir to combine. 
  3. Divide the orange wedges between 6 x 400ml capacity tall glasses. Pour over the sparkling wine mixture and top with the syrup to serve. Serves 6.

RASPBERRY AND BASIL MULES

INGREDIENTS

  • 125G FRESH RASPBERRIES 
  • 1 CUP (250ML) LIME JUICE 
  • 1 CUP (220G) CASTER (SUPERFINE) SUGAR 
  • ⅔ CUP (160ML) VODKA  
  • ¾ CUP (180ML) GINGER BEER 
  • 1 CUP BASIL LEAVES, TO SERVE

METHOD

  1. Place the raspberries in ice cube trays and fill with water. Freeze for 4 hours or until frozen. 
  2. Place the lime and sugar in a saucepan over low heat and cook, stirring, until the sugar is dissolved. Increase heat to high and bring to the boil. Cook for 2 minutes or until thickened slightly. Allow to cool completely. 
  3. Place the vodka, lime syrup, ginger beer, raspberry ice cubes and basil leaves in a 1.5 litre-capacity (6 cups) jug and stir to combine. Makes 1.5 litres (6 cups).

The Interior Designer