Shake up

Cock­tails to try this hol­i­day sea­son

Pilbara News - - Lifestyle - Ali­cia Perera ■

The lux­u­ri­ous free time of the hol­i­day sea­son brings a great op­por­tu­nity to spend time with fam­ily and friends, wile away days on the beach or by the pool and, of course, fill up on rich Christ­mas food.

It’s also a great chance to shake up your usual drinks rou­tine and ex­per­i­ment with a new cock­tail.

Kar­ratha’s Blanche Bar owner Bart Par­sons is an ex­pert when it comes to cock­tail-making.

He said there is no bet­ter time than the hol­i­days to get be­hind a makeshift bar and let loose your in­ner mixol­o­gist.

“The hol­i­day pe­riod is a great time to ex­per­i­ment with drinks like this as it’s a great way to socialise with fam­ily and friends,” he said.

“A lot of bot­tle shops also have a range of dif­fer­ent liqueurs on spe­cial at this time of year, giv­ing you a good op­por­tu­nity to buy a range that you can have fun with.”

For those want­ing some­thing a lit­tle sim­pler than cock­tails, there are plenty of other new drink op­tions for Christ­mas time.

Tam­brey Tav­ern man­ager Naomi Brink said mulled wine, cof­fee and chocolate-flavoured liqueurs and spiced rums are cosy flavours for any­one dream­ing of a white Christ­mas.

But in hot Pil­bara weather, more sum­mery ideas such as Mi­dori and le­mon­ade, Coin­treau over vanilla ice cream and re­gional favourite Emu Ex­port al­ways work a treat.

Here are some great Christ­mas cock­tail ideas from Blanche Bar. With some small changes most can be al­tered into mock­tails for non-drinkers.

Pil­bara Pas­sion

With it sweet tang of pas­sion­fruit and lemon, mixed with shaved white chocolate, this is Blanche’s liq­uid take on a tra­di­tional white Christ­mas dessert.

Com­bine 15ml vanilla vodka, 15ml Li­cor 43, 15ml Mozart white chocolate vanilla cream liqueur, 20ml lemon juice, 20ml sugar syrup and 60ml pas­sion­fruit puree and shake to­gether.

Dou­ble strain into a mar­tini glass and garnish with shaved white chocolate.

Amaretto Sour

The al­mond flavour­ing of Dis­aronno used in this cock­tail is rem­i­nis­cent of nuts at Christ­mas.

Com­bine 45ml Dis­aronno liqueur, 30ml lemon juice, 15ml sugar syrup, a dash of cherry bit­ters and one egg white and shake vig­or­ously. Make sure the egg white is bro­ken down to get the foam that fin­ishes off the cock­tail’s pre­sen­ta­tion. Add ice and shake again.

Pour into a glass over fresh ice and garnish with a lemon and cherry skewer.

Berry Basil Smash

It’s green and red — what more is there to say!

Mix 1tsp of frozen berries and 15ml sugar syrup. Add 45ml Beefeater Gin, 20ml of lemon juice and 30ml of cran­berry juice and shake. Add some ice then clap and stir in three basil leaves — clap­ping the basil once re­leases its flavour. Top with soda if nec­es­sary and garnish with a basil leaf. The basil and berry flavours can be strong so be care­ful with amounts and try be­fore shak­ing.

Lemon Drop Mar­tini

A Blanche favourite and a great re­minder of home-baked desserts that flood the ta­ble over Christ­mas.

Com­bine 30ml Ab­so­lut Citron, 15ml Triple Sec, 30ml lemon juice, 15ml sugar syrup, and ½ tsp lemon curd and shake vig­or­ously to make sure the lemon curd is well mixed through.

Serve in a mar­tini glass with sugar around the rim. The end re­sult should look like the fill­ing of a lemon pie.

Pic­tures: Ali­cia Perera

Blanche Bar owner Bart Par­sons.

Amaretto Sour

Berry Basil Smash

Lemon Drop Mar­tini

Pil­bara Pas­sion

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