Cocktail Hour: Iced Tea G & T

If I was to pick a summer alcoholic drink, besides Pimms or champagne, it would almost certainly be a Gin & Tonic. For it partners beautifully with the warmer weather, offering a refreshing addition to a  summer afternoon BBQ or evening catch up with friends.

I’ve noticed that gin itself seems to be making a bit of a comeback too, with lots of smaller local distilleries entering the market and offering unique blends. Take  Four Pillars, for instance, who easily tempted me to order an early Christmas present when I came across their Australian Christmas Gin. I think it was their claim that it “smells like gin, tastes like Christmas” that had me intrigued.

So with a beautiful bottle in hand, the next question was what to make? Christmas Eve seemed to be the perfect time to create a cocktail – something refreshing yet flavoursome.

And so this Iced Tea G & T came to be!

 Brewed iced tea and lime cordial were infused with the gin overnight. Then finished with ice, lime wedges and tonic water when it was time to serve.

Oh my.  I love a regular G & T but this was taken to the next level! Full of flavour – rich and spicy – and definitely a cocktail I will be adding to my regular list.

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Iced Tea G & T
Course Cocktail
Cuisine Drinks
Servings
glasses
Ingredients
Course Cocktail
Cuisine Drinks
Servings
glasses
Ingredients
Instructions
  1. Combine the chilled iced tea, lime cordial and gin in a bottle, and refrigerate overnight.
  2. Place ice in 6 tumblers. Squeeze a couple lime wedges into each.
  3. Divide the chilled tea / gin mixture among the glasses., and top with tonic water.
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Cocktail Hour: Iced Peach Bellini

Yes, friends, cocktail season continues in the MCP household, and I am having a lot of fun creating some new drinks to add to our entertaining repertoire.

This particular cocktail was inspired by the beautiful peaches I came across during a recent trip to the market. I have been eating stone fruit by the bucket-load lately, and figured why not make them the star ingredient of a drink to share with friends.

The peaches were peeled and pureed, then frozen in ice cube trays overnight. The frozen fruit was then laced with raspberry vodka and prosecco, blended to icy perfection, and topped up with a little extra prosecco for good measure.

I actually had grand plans of serving this cocktail on what I expected would be a warm and summery day. But Canberra had other plans, instead presenting us with a cold, grey and rainy day.

And although we may have somewhat unusually indulged in these icy cocktails with the heater on this particular occasion, they were certainly refreshing, and I have no doubt they will make more appearances in the (hopefully) warmer months to come!

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Iced Peach Bellini
Course Cocktail
Cuisine Drinks
Servings
people
Ingredients
Course Cocktail
Cuisine Drinks
Servings
people
Ingredients
Instructions
  1. Puree the peaches in a food processor until smooth. Pour into an icecube tray, and freeze.
  2. Blend the peach ice cubes with the vodka and prosecco. Divide among 4 serving glasses and top with extra prosecco and a slice of peach.
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Cocktail Hour: Pimm’s Jug

In what I suspect will be a regular feature this Summer, I couldn’t help but put a cocktail on the menu when we had friends around for a BBQ recently. And while I was tempted to serve another Santorini Sunrise, the warmer temperatures had me craving Pimm’s.  The bonus being that I could make a jug before our guests arrived, ready to be poured with little delay once they had settled in. I can’t remember when I first tried Pimm’s, although I have a feeling it was when we travelled to London. Given that Pimm’s is a rather iconic English drink, well it wouldn’t surprise me at all.

On this occasion I went with a mixture of both lemonade and dry ginger ale, making sure to also fill the jug with oranges, strawberries, limes, mint and, of course, cucumber.

And, as one jug soon turned into two, well it proved to be the perfect cocktail for a summery afternoon with friends.


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Pimm's Jug
Course Cocktail
Cuisine Drinks
Prep Time 5 minutes
Servings
glasses
Ingredients
Course Cocktail
Cuisine Drinks
Prep Time 5 minutes
Servings
glasses
Ingredients
Instructions
  1. Grab a large jug and half fill it with ice. Add half of the fruit and mint to the jug (and divide the remaining fruit and mint between 4 serving glasses).
  2. Add the Pimm's, lemonade and dry ginger ale to the jug, and stir gently to combine.
  3. When ready to serve, add ice to the glasses, and pour over the Pimm's mixture.
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Cocktail Hour: Santorini Sunrise

 In a previous life, many moons ago now, I worked almost every Thursday, Friday and Saturday night as a bartender. This basically meant that I operated on little weekend sleep for the 4 years I was at university, pulled my fair share of beers and made countless bourbon and cokes (which seemed to be the popular drink of choice amongst the younger clientele at the time).

A highlight of these years was being rostered on in the cocktail bar from time to time, as opposed to the nightclub, where I could have  fun creating cocktails.

And while these days my weekends are far more laid back (with sleep deprivation coming in the form of a newborn rather than an 8-hour bartending shift), I still do love creating cocktails when the opportunity arises.

Take this Santorini Sunrise, for instance – which we served at our recent Father’s Day lunch. It was a simple cocktail, and far from the ‘unique’ cocktails popping up on drink menus today, but it was fresh and fruity – and just the sort of cocktail I was wanting to serve.

A tasty little addition to the MCP cocktail list come Summer time!

What about you? What is you favourite cocktail?

Print Recipe
Cocktail Hour: Santorini Sunrise
Course Cocktail
Cuisine Drinks
Servings
cocktail
Ingredients
Course Cocktail
Cuisine Drinks
Servings
cocktail
Ingredients
Instructions
  1. Combine vodka, peach schnapps and juices in a shaker, and shake with ice. Pour into a glass (also with ice).
  2. Drizzle grenadine down the side of the glass to create a sunrise effect. Garnish with pineapple slices.
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