Let’s drink!

Get in the party spirit with our de­li­ciously dif­fer­ent sum­mer­time cock­tails that serve a crowd.

The Australian Women's Weekly - - Christmas cocktails -

1 Peach san­gria MAKES 1.75 LITRES (7 CUPS) PREP TIME 10 MIN­UTES (+ REFRIGERATION TIME)

Com­bine a 750ml bot­tle chilled white or rosé wine, ¼ cup brandy and 2 ta­ble­spoons caster su­gar in a large jug; stir un­til su­gar dis­solves. Add 2 medium (300g) peaches, cut into thin wedges. Cover; re­frig­er­ate for 1 hour. Add 2 cups chilled soda wa­ter (or le­mon­ade for a sweeter drink) and fresh mint leaves.

2 Pep­per­mint tea mo­jito MAKES ABOUT 1 LITRE (4 CUPS) PREP TIME 15 MIN­UTES (+ COOL­ING TIME)

Place 4 pep­per­mint tea bags and 1 cup boil­ing wa­ter in a heat­proof jug; stir in ⁄ cup caster su­gar un­til dis­solved. Stand for 10 min­utes. Strain into a large serv­ing jug; dis­card tea bags. Cool. Add 1 cup Bac­ardi, 2 sliced limes and 2 ta­ble­spoons fresh mint leaves. Serve topped with crushed ice and 3 cups chilled soda wa­ter.

3 Icy gin­ger and ly­chee cock­tail MAKES ABOUT 2.5 LITRES (10 CUPS) PREP TIME 5 MIN­UTES

Place 6 cups crushed ice in a large jug; top with 560g canned ly­chees in syrup, 1 cup chilled vodka, 1 thinly sliced Le­banese cu­cum­ber and ½ cup fresh mint leaves. Pour in 1.25 litres (5 cups) dry gin­ger ale; stir un­til com­bined.

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RECIPES FROM THE AUS­TRALIAN WOMEN’S WEEKLY CHRIST­MAS EX­PRESS, $34.99, AVAIL­ABLE WHERE GOOD BOOKS ARE SOLD AND AT AWWCOOKBOOKS. COM.AU.

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