Style Guide Cocktail Recipes

Style Guide Cocktail Recipes

The perfume of garden fresh herbs is absolutely heady, build their leaves into drinks as well as your decoration and their power will be twice as good. Talented drinks gurus give us the recipes for the best brews.

Style Guide Mojito

Each of the many species of mint has it's own fresh tasting, aromatic foliage.
Spearmint mint gives a lift to punch; applemint is a pleasant addition to fruit salads and desserts.
Mint is very popular in Middle Eastern cuisine, whichever type of mint you use, it will work a treat.

INGREDIENTS
3 fresh mint sprigs
2 tsp sugar syrup
2 tbsp fresh lime juice
50ml light rum
1/2 cup crushed ice
Soda Water
Lime segments to serve

Put the mint, sugar syrup, lime juice and rum into a tumbler, using a muddling stick to pound the mint leaves.
Add crushed ice and stir until mint is spread evenly through the glass.
Top with the soda water and stir.
Serve with lime segments and a sprig of mint if desired.
Makes one drink.

Strawberry and Basil Martini

Sweet Basil is a deliciously aromatic annual herb with with a soft and succulent stem and bright green leaves. It’s a great favourite in Italian cookery and is often married with ripe tomatoes. Our martini recipe combines basil with strawberries, an innovative combo.

INGREDIENTS
750ml vodka
3 heads of basil
1/2 punnet of strawberries
15ml sugar syrup

Infuse vodka with basil and the strawberries for up to two weeks.
The infused vodka will make 10 cocktails.
Pour the sugar syrup and 75ml of the infused vodka into a cocktail shaker with crushed ice.
Stir well and strain into a chilled martini glass.
Garnish with a basil leaf and serve.
Makes one drink.

Lemongrass Mule

Each of the many species of mint has it's own fresh tasting, aromatic foliage.
What would Thai cooking be without lemon grass? The flavour is an important signature. The leaves have a very appealing lemon taste, their base is thick and fleshy and adds a tangy taste, in a cocktail, it’s a taste sensation.

INGREDIENTS
45mls 42 Below Vodka
1 fresh lemon grass stalk chopped
1/2 fresh lime chopped
4-6 fresh mint leaves
Ginger beer
15mls sugar syrup

In a cocktail shaker bash the lemongrass with a muddling stick.
Add vodka, lime, mint, sugar syrup and one scoop of ice.
Shake vigorously and pour into a tall glass, top with ginger beer and garnish with a lemongrass swizzle stick.
Makes one drink.

French Connection

Rocket has reached legendary status in modern salads, so much so that it is giving lettuce a run for it's money.
The leaves have a distinct aromatic flavour that can be described as nutty, they have a very pretty shape that makes them a natural for presentation.

INGREDIENTS
5 ml Campari
8 rocket leaves, plus one extra to to garnish
20 ml Grand Marnier
40 ml Gin
Juice from 1/2 a pink grapefruit
2 squeezes of lemon

Rinse martini glass with Campari.
In a cocktail shaker bash the rocket with a muddling stick, then add the remaining ingredients with a scoop of ice.
Shake, then strain into a martini glass and garnish with a rocket leaf.
Makes one drink.

Apple and Rosemary Martini

Rosemary has spiky, narrow leaves, blue flowers and a big flavour.
Traditionally it is teamed with lamb and is an important component in most combinations of mixed herbs.
It can can also be drunk as a tea, but why drink tea when you can have it in a martini?

INGREDIENTS
1 piece of lemon rind
1 sprig of fresh Rosemary plus 1 extra to garnish
50ml Millers Gin
10ml Cinzano Bianco
15ml Massenez Pomme verte
A dash of rosemary sugar syrup

Firstly rub the lemon rind inside a martini glass so that some oils are released.
In a cocktail shaker bash the rosemary with a muddling stick, then add the remaining ingredients with a scoop of ice.
Shake and then strain into the glass, garnish with a rosemary sprig. Sugar syrup is made by boiling equal quantities of sugar and water. To make rosemary sugar syrup, infuse a rosemary sprig in the boiling syrup.

"Cheers!"

Heaven Scent

Heaven Scent
Herbs are the freshest twist in in a posy; these ancient plants plucked from densely planted cottage gardens are household favourites.



"A perfume more engaging than floral"

The bride’s bouquet compliments the table’s centerpiece; it’s finished delightfully with a lavender and white striped ribbon. The bouquet sits on a French side table with mercury glass candle sticks.



Unpretentious, endearing and captitivating with a perfume more engaging than floral, their lush greenery and interesting leaf shapes layer together beautifully, all different, all strong; a unique wedding design that can follow through to food and drinks.



Bunches of lavender repel certain insects

The centerpiece on the pea green cloth is the definition of freshness. The deliciously fragrant posy sits on a white china cake stand; it combines mint, basil, rosemary, sage, oregano and dill with lavender and soft white lissianthus blooms. Silvered mercury glass tea light holders add the glow.



White Americana chairs decorated with a fresh, handmade rosemary wreath, adorned with juniper berries, hand calligraphed seating card and lavender satin ribbon.

Herbs can be bought from local produce

markets or greengrocers

Simplicity can be breathtaking, here white on white is pristine, each napkin is secured with a fragrant handmade rosemary ring. Form a fresh sprig of rosemary into a ring and secure it with a quarter of a length of 24 gauge florist wire.



The herbs used in the centrepiece are all hardy and can be easily grown in the smallest city gardens or on balconies in pots. Consider potting herbs over the months prior to your wedding for an economical and individual theme. In the years to come when you cook with the herbs, memories of your big day will come flooding back.

"Scents do that to you, they unlock memories"

in the most unexpected way.

When herbs are in bloom, they develop their pretty side; Consider using these flowers as a bonus in centrepieces and bouquets.



It follows that the wedding cake must fit the theme. This most delightful triple layer pistachio sponge cake with custard cream frosting is sprinkled with pistachio and lavender praline. Looks amazing, tastes wonderful.



Classic white favour boxes are trimmed with striped ribbon and sealed with silver labels embossed with a wreath motif.

Fill the boxes with chocolates or after

dinner mints



We have reduced the price of our archived 2007 magazines. You can download 2007 Issue 1 to Issue 4 (instant access) for $1.95 each or purchase the printed magazines Issue 1 and 4 only (2 and 3 are sold out) for $4.95 each plus postage (Australia Only). Click here for more information.



The menu and invitation are written in an elegant font laser printed onto a self striped card.

Stir Crazy

We featured these custom made stir sticks in Issue 14 and have had such a great response from them. We were sent these by For Your Party who also do customised napkins, coasters, bags, matches, stationery and lots more. Be sure to check out their website - they also ship to Australia which is very handy!



Posted by Emma Henderson

Cocktail Hour
There's one thing I love on a hot day and that's a cool, refreshing cocktail. As it's Friday I thought what better day than to share with you some of my favourites. More and more couples are choosing to incorporate signature cocktails into their weddings so maybe these will give you a few hints. Drink up!

The Mojito
60ml white Rum
20ml fresh lime juice
lime rind (optional)
20ml gomme
8-12 mint leaves

MIXOLOGY:
Slap the mint between the palm of your hands before adding to a highball glass. Add sugar syrup, lime rind and give it a quick muddle. Combine this with fresh lime juice and a double shot of white rum. Give the mix a quick stir before filling the glass with ice and topping with a dash of soda water. Garnish with a mint sprig or two fresh mint leaves.



Singapore Sling
40ml Gin
10ml cherry heering
10ml cointreau
10ml benedictine
74ml pineapple Juice
10ml fresh Lime Juice
Dash of Angostura Bitters
2 dashes grenadine
Soda

MIXOLOGY:
Combine all ingredients except the soda in a mixing glass. Fill with ice and shake vigorously then strain over ice into a highball glass and charge with a splash of soda. Garnish with an orange slice and a cherry.



Lychee Caipiroska
45ml vodka
5 lime wedges
2 lychees – canned
2 teaspoons sugar

MIXOLOGY:
Muddle lime, lychees and sugar in the glass half of a boston shaker. Fill with ice and shake vigorously then pour into rocks glass. Garnish with a speared lychee.


All recipes from www.cocktails.com.au

Posted by Emilie Harrison