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Four fruity cocktail recipes


Take your event to the next level with some fun, fruity and flirty cocktail recipes that are sure to be crowd pleasers.

Rainforest sour

  • 60ml Brookie’s slow gin
  • 30ml lemon juice
  • 1 healthy bar spoon of Davidson plum jam (or a fruit jam equivalent)
  • 10ml aquafaba

Shake all ingredients with ice and double strain into a chilled glass.

Garnish with an aniseed myrtle leaf.

Recipe and image courtesy of Cape Byron Distillery.

Lychee orange blush

Lychee orange blush

Serves 1

  • 15ml lychee liqueur
  • 30ml gin
  • 15ml lemon
  • 30ml orange juice
  • 3 shakes of bitters
  • 2 fresh lychees, peeled, halved and seeded
  • 1 egg white
  • Ice

Place all the ingredients except the ice into a cocktail shaker and shake vigorously for about 90 seconds. Fill the shaker with ice and shake vigorously for another 90 seconds.

Strain the cocktail into a coupe cocktail glass, shaking out the last bit of foam, and garnish with a fresh lychee.

Serve immediately.

TIP: Use approx. 35ml of chickpea juice (aquafaba) instead of the egg white to create an equally foamy vegan version!

Recipe created by Megann Evans for Australian Lychees;

Pink Lady

Pink lady

Makes about 1.5 litres (6 cups)

Infuse for 1 hour to 3 hours in the fridge

  • 200g raspberries
  • 100g strawberries
  • 1/2 watermelon
  • 1.5 litres (6 cups) water
  • Some ice cubes

Wash the berries and the skin of the watermelon well. Cut the watermelon into triangles. Place the watermelon, berries and ice cubes in a carafe. Add the water. Mix well, then leave to infuse for at least 1 hour in the refrigerator.

Consume throughout the day.

Green dragon

Green dragon

Makes about 1.5 litres (6 cups)

Infuse for 20 minutes to 1 hour in the fridge

  • 1 dragon fruit
  • 2 limes
  • 8 lychees
  • 1.5 litres (6 cups) water
  • Some ice cubes

Wash the dragon fruit and limes. Peel the lychees and keep them whole. Cut the limes and the dragon fruit into slices. Place the ice cubes, fruit slices and lychees in a carafe, then pour in the water. Leave to infuse for 20 minutes or longer in the refrigerator. The colour will deepen the longer it infuses.

Consume throughout the day.

Recipes extracted from Infused! by Angele Ferreux-Maeght, out now from Smith Street Books, RRP $29.99.

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