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!"

Rediscover the Pear

Rediscover the Pear

When autumn leaves start to fall, nature is at its most glorious. The jewel-like colours of deciduous trees, the crunch of dried leaves underfoot, crisp autumn air and comfortable temperature make outdoors a great place to be.
It’s the last chance for a harvest style celebration before winter, create a rustic mood around the Beurre Bosc pear, the most fleshy, delicate and voluptuous fruit of all.

"Be sure to make the most of fall"

its pleasures are far too short.



Poached pears make a divinely sweet favour for guests and can be home preserved months ahead.
Collect wide mouthed glass jars, cover the lids in chocolate brown paper, secure with cream silk ribbon and finish with a leaf shaped thank you card.



Earthy neutral colours and varying textures create a real picture. Brown pears and honeycomb patterned beeswax candles line up on the cream silk covered raiser box.
The dressy silk contrasts with the brown paper tablecloth. The menus and place cards are cut into pear and leaf silhouettes.



A rich chocolate cake in four square tiers is finished with cascading chocolate leaves, cream satin ribbon and topped with a posy of cream magnolias. A trio of pear and chocolate themed desserts are tempting on the dessert buffet.







The pear and leaf motifs are carried through the stationery suite on the digitally printed invitation and response card. Recycled kraft paper compliments the golden hue of the stationery and is used for the pear silhouette menu and matching envelopes.



Pears are a member of the rose family



A trio of kraft board boxes has been used to wrap a wedding gift, held together with cream satin ribbon.
Magnolia blooms and foliage make a unique bouquet for classic autumnal beauty.

A Country Style Wedding

A Country Style Wedding
Even grown men melt at the idea of rustic life with its home baked kindness, garden grown generosity, hand hewn simplicity and pure charm, so turn those warm feelings into a theme.



Centre of attention
Organic pumpkins piled high in the centre of the table become ornamental and imply pride in home grown produce. Opposite each place setting is marked by the hand chalked placecard and a garden picked calendula. Contemporary china and stationery offset the vintage flatware and French country-style glasses.



Wedding Cake
Distressed surfaces are at the heart of country style, the patina shows age and continuity through generations who have lived in the buildings. In a marquee, the effect could be painted onto artist’s canvases.
The home baked wedding cake, made from a family recipe is a highlight, calendula flowers are arranged in old preserving jars.



One for the road
Thoughtfully packaged for guests to take home, the mouthwatering home baked fruit cake is individually sliced and wrapped in simple baking paper and tied with string. The orange labels give guests serving suggestions and are designed to complement the theme of all stationery.



Arrive in style
A team of Clydesdales is the perfect wedding day transport for a rustic wedding. The dray carries the bride from the homestead to the ceremony, and later becomes a great way for the bridal party to get around the property for the photo locations.



The ‘Just Married’ sign on the dray follows the style of the blackboard place cards.
You can take the girl out of the country, but she will always have something with her, even under the frilly flounces the country bride doesn’t forget her roots or her practical boots. The natural, loose bouquet of calendula flowers reflects the relaxed and carefree style of the day.

Food's up!
Nobody goes hungry for long in the country, the spirit of hospitality continues through the whole day. A tucker box for the wedding party has been prepared so there is something on hand for a mid afternoon snack. Photoshoots can take a while. The boxes are stacked ready with a zinc ice bucket packed with ice cold, home made lemon cordials.



IInteresting family wedding portraits are used as decorative elements, here displayed on a window ledge in the shearing shed. It’s a celebration of all the family members who have married on the property over the years.



Download the cordial label templates from our

website and print as many as you would like!



Simply Click Here and you will find a link to download this full colour label pdf, ready for you to print at home, as well as a recipe for delicious home made cordial.
You will need A4 adhesive paper suitable for your desktop printer, a cutting knife and steel ruler. Then you’ll be set to print as many labels as you need for your own reception.


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 stationery has been designed with the country spirit, the envelopes are hand made from kraft board (like brown wrapping paper but in board weight) using an opened existing envelope as a template.
A customised rubber stamp in the shape of a horse shoe faces upwards so the luck doesn’t fall out; ‘wedding invitation express’ is written around the outside.
The date of the wedding is inside the horseshoe, printed in brown ink, softer than black and more in keeping with the wedding’s colour palette. The hand addressed envelope is in an elegant script.

A Tea Party To Remember

A Tea Party To Remember

Buckingham Palace doesn’t hold the rights to garden receptions. Pretty backyards or leafy parklands are terrific open air venues for a wedding, engagement party or even a bridal shower.

Nature gives a wonderfully fresh background, to make the most of the greenery, we chose a crisp look with stacks of pure white, then added colour accents with the most adorable fabrics, ribbons and flowers.

The trick to success is layering the detail.

Guests are offered delicious breads and pastries, served with champagne and help themselves to bottomless cups of tea from a selection of brews available at a tea buffet.



The dainty, traditional English tea party setting is given a modern look with upbeat patterns in the decoration. Even the customised tea bag tags are beautifully colour co-ordinated.

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.

PRETTY PINK MACAROOROONS
Makes approximately 20

Ingredients

140gM finely ground almonds
240gM icing sugar, sifted
4 drops of red food colouring
2 large egg whites
1 tbsp powdered pavlova mix

Filling

200gM unsalted butter
70gM icing sugar sugar
1 tsp vanilla extract
2 tsp red red food colouring

Preheat oven to 100˚C. Line two large baking sheets with non stick baking paper and mark circles using a 4cm cutter.

Mix the ground almonds, icing sugar and red food colouring together in a bowl.

In another bowl, whisk the egg whites with the powdered pavlova mix until firm peaks form, then fold in the almond mixture using a large metal spoon.

Firmly tap bottom of bowl on counter to eliminate air pockets.

Transfer the mixture into a large piping bag fitted with a 1cm plain nozzle and pipe neat little mounds into the marked circles on the prepared baking sheets. Press the tops down lightly with a wet spoon if they peak too much.

To stop macaroons from cracking, leave to stand for a good 30 minutes then bake them on the middle shelf for about 35 minutes, until they feel slightly firm.

Leave them on the baking sheets for five minutes, then slide them off onto a wire tray to cool completely.

They should be crisp on the outside and a bit chewy on the inside. For the filling, beat the butter, icing sugar and vanilla extract together until light and fluffy.

Stir in red food colouring. Sandwich the macaroons together in pairs with small dabs of this filling just before serving.

Unfilled macaroons can be stored in an airtight container for up to 3 days and the filling can be made the day before.

Aphrodisiac Valentine Day Dinner!

Valentines Day is here and you know you want to do something special but you're just not quite sure what!

We've put together some wonderful ideas for you to really strut your talents to your man.

Any meal you make should include a good dose of aphrodisiacs to help the evening along...

Entree - Goats Cheese and Fig SaladSalade Chevre Figue

Did you know that an open fig is thought to emulate the female sex organs and traditionally thought of as sexual stimulant. A man breaking open a fig and eating it in front of his lover is a powerful erotic act.

This entree takes approximately 15 minutes to prepare! 

• 4 figs
• 4 cups mixed baby greens
• 4 ounces creamy goat cheese, or you could use feta cheese as well
• 8 walnuts chopped or 4 tablespoons of pine nuts
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar (or champagne vinegar works well)
• salt and pepper

Wash the figs. For an attractive presentation, cut the fig in four without cutting through the stem, and allow the fruit to fan open.

Garnish four salad plates with the greens and the figs. Place one ounce of cheese alongside the fig, and sprinkle with walnuts.

Prepare a vinaigrette with the olive oil, walnut oil, vinegar and salt and pepper. Pour on top and serve.

Mains - Crispy Barramundi with Basil & Lemon Sauce

Did you know that Basil is said to stimulate the sex drive and boost fertility. It is also said to produce a general sense of well being for body and mind.

The ground seeds of various plants in the brassica family were believed to increase virility. In the case of broccoli its more likely a myth created to get people to eat this bitter vegetable.

Another good reason to eat carrots--believed to be a stimulant to the male. The phallus shaped carrot has been associated with stimulation since ancient times and was used by early Middle Eastern royalty to aid seduction. High vitamins and beta-carotene.

Ingredients:

Barramundi fillets

Crumb Topping:

• 2 cups dried bread crumbs
• ¼ t old bay seasoning
• ¼ t garlic
• ¼ t onion powder
• Pinch thyme leaves
• The zest of ½ a lemon

Lemon Butter Basil Sauce:

• 2 cups butter
• 4 T fresh lemon juice
• ¼ cup white wine
• Handful of minced fresh basil

Preparation

1. Brush fillets with extra virgin olive oil then coat them with crumb mixture.
2. Bake fillets at 375 degrees until they flake easily with a fork about 8 to 10 minutes.
3. Remove from the oven and drizzle lemon butter sauce over fish and serve immediately.

Salad - Rocket, Radish and Avocado Salad

Rocket seed has been documented as an aphrodisiac since the first century A.D. This ingredient was added to grated orchid bulbs and parsnips and also combined with pine nuts and pistachios. Arugula greens are frequently used in salads and pasta. Today we taken the rocket leaves and created a salad with nuts and avocado for that extra aphrodisiac oomph!

The Aztecs called the avocado tree "Ahuacuatl which translated means "testicle tree". The ancients thought the fruit hanging in pairs on the tree resembled the male's testicles. This is a delicious fruit with a sensuous texture.

Zinc is a key mineral necessary to maintain male potency and pine nuts are rich in zinc. Pine nuts have been used to stimulate the libido as far back as Medieval times.

Mustard is also believed to stimulate the sexual glands and increase desire!!

Ingredients: 

1/3 cup caster sugar                            

2 tbsp water

1/2 cup walnuts

1 large avocado

3 tbsp lemon juice

100 g baby rocket

2 tbsp extra virgin olive oil

1/2 tsp Dijon mustard

6 radishes, washed and thinly sliced                       

1. Line a baking tray with foil and lightly oil it. Place sugar into a non-stick frying pan with water. Stir over low heat to dissolve the sugar then increase the heat to medium and bring to the boil. Boil for 5-7 mins until mixture starts to become golden and syrupy. Add walnuts (or exchange for Pine Nuts to add that bit "extra" to the evening!) and cook further 2-3 mins stirring often until the sugar mixture is caramel coloured, toffee-like and coats the walnuts/pine nuts. Turn out onto the oiled foil and leave walnuts to cool.
2. Cut the avocado in half lengthways and remove the stone and skin. Cut into thick slices then into pieces. Toss with only 1 tbsp of the lemon juice. Combine rocket, avocado and radishes in a serving bowl.
3. Combine oil, mustard and remaining lemon juice and whisk until smooth. Drizzle over the salad and toss thoroughly to coat. Roughly chop the walnuts and sprinkle over the salad. Serve immediately.

                                     

Dessert - Chocolate Tart with Coffee

Berries are the perfect foods for hand feeding your lover. "Both invite love and are described in erotic literature as fruit nipples" Both are high in vitamin C and make a sweet light dessert.

The Aztecs referred to chocolate "nourishment of the Gods". Chocolate contains chemicals thought to effect neurotransmitters in the brain and a related substance to caffeine called theobromine. Chocolate contains more antioxidant (cancer preventing enzymes) than does red wine. The secret for passion is to combine the two.

Caffeine is a well-know stimulant but remember, too much and it becomes a depressant. Serve small amounts of rich dark coffee in special little demitasse cups. Coffee stimulates both the body and the mind so partake of a little in preparation for an "all-nighter".

Ingredients

• 125g chilled butter
• 1 cup (150g) plain flour
• 1/3 cup (60g) icing sugar mixture
• 1/4 cup (30g) almond meal
• 1/4 cup (30g) cocoa powder
• 1 egg yolk
• Raspberries, to serve
• Thin cream, to serve

• Chocolate custard filling

• 4 egg yolks
• 1 tbs custard powder
• 2 tbs caster sugar
• 200g dark chocolate, chopped
• 300ml thin cream
• 1 cup (250ml) milk

Method

1. Place the butter, flour, icing sugar, almond meal and cocoa powder in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and process until mixture just comes together. Turn onto a lightly floured surface and gently knead until almost smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
2. Preheat oven to 200°C. Roll pastry on a lightly floured surface to a 4mm-thick disc. Line the base and side of a 23cm (base measurement) round, fluted tart tin with removable base. Use a sharp knife to trim the edges. Place in the fridge for 15 minutes to rest.
3. Place the tart tin on an oven tray. Line the pastry with baking paper and fill with rice or beans. Bake in preheated oven for 10 minutes. Remove the rice or beans and bake for a further 5 minutes or until pastry is just cooked through. Reduce oven temperature to 160°C.
4. Meanwhile, to make the filling, combine the yolks, custard powder and sugar in a saucepan. Add the chocolate, cream and milk and place over low heat. Cook, occasionally whisking with a balloon whisk, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat.
5. Pour the chocolate custard mixture into the pastry case. Bake in oven for 20 minutes or until custard is just set. Remove from oven and set aside to cool completely. Place in the fridge to chill.
6. Place on a serving plate. Top with raspberries and serve with thin cream.

Serve with a lovely cup of coffee!!

Have a great evening!!!

Bibilography:
http://www.easy-french-food.com/fresh-fig-recipes.html
http://www.thebetterfish.com/recipes/view/crispy-barramundi-with-lemon-basil-sauce
http://recipes.coles.com.au/recipes/84/rocket-radish-avocado-salad/
http://www.taste.com.au/recipes/22174/chocolate+tart
http://nittanyinspirations.blogspot.com.au/2010/02/valentines-day-table.html