Traditional? Nope. But these cocktails are built for a good time
‘You’re an adult so pick your own battles, bottles and alcohol content, if any. There’s a glass for everyone’
For the record, these are not sommelier-grade drinks; see them as an opportunity to broaden and flex your bar cart. A quick web search will provide the drinks recipes, if you need. But feel free to go your own way. You’re an adult so pick your own battles, bottles and alcohol content, if any. There’s a glass for everyone.
This is an edited extract from Happy Hour Snacks by Bec Vrana Dickinson (Hardie Grant, $40).
P&P Punch
Get out your biggest bowl. Be it a deep salad dish, massive soup pot or mixing bowl, all are perfect vessels. This punch is all about the Ps, and the more the better. Pomegranate, pineapple … I’ll also take a ... patio? Make sure the bowl is big enough to fit it all. You are likely to have some tequila left in a bottle, but wasn’t that destined for something else anyway?
Ingredients
- 100g pomegranate arils
- 500g frozen pineapple
- 500g frozen raspberries
- 1.5 litres (6 cups) tequila
- 500ml (2 cups) dry ginger ale
- 1 litre (4 cups) pineapple juice
- 1 litre (4 cups) soda water (club soda)
- 350ml grenadine
- 3 limes, halved and juiced
- Bunch of mint, leaves picked
- Ice
Method
Add the pomegranate arils, frozen pineapple and raspberries to a large serving jug or bowl. Pour in all the liquids, including the lime juice. Smack the mint leaves, add them in and stir it all together. Chill it all out with ice (the amount is up to you and your leftover vessel space). Ladle in, ladle out. Carry the bowl at your own risk.
Pours 12-16
Mar-tini
Not to mess too much with a good thing, but we’re adding a little pickle to mix and stick here. All I’m going to say is, “Do it.” It’s a bit uncouth, which makes it even better.
Ingredients
- 180ml dry gin or vodka
- 60ml dry vermouth
- 30ml Sicilian olive brine
- 30ml cornichon brine
Toppers
- Fat Sicilian olives
- Cornichons
Method
Put your martini glasses in the freezer and leave to get well frosty and cold. About 20 minutes. Skewer your toppers, if you have a pointy thing, or just plonk them in at the end. Now, half-fill a jug or cocktail shaker with ice. Pour in all the liquids, and it’s time to stir silly. You want the jug to become properly cold – this is about achieving maximum chill. With a strainer or fine sieve, strain and divide the tini mix between the chilled martini glasses. Top with your skewered briny bites or just drop them in to fish out later.
Pours 4
We-Groni
We’re gonna get our appetite on. Because that’s what aperitifs do, thanks to their bitter edge. But I trust I don’t need to tell you they’re equally good whenever.
Ingrdients
- 2 blood oranges
- 90ml Suze
- 180ml Lillet Blanc
- 270ml gin
- Ice cubes
Toppers
- Basil sprigs
- Soda water
Method
Thinly slice one of the blood oranges and juice the other. Get a big jug – a glass one is pretty, but not essential. Add the Suze, Lillet Blanc, gin and orange juice. Give it a swizzle with a swizzle (or any utensil). Now, add ice cubes to each glass along with a slice of the blood orange. Give the basil a smack with your hands and add some to each glass. Pour over the we-groni mix. Top with a splash of soda water.
Pours 6