1 LYCHEE MARTINI
Prep 10 mins | Makes 8
Drain 560 g can lychees and reserve syrup. In a cocktail shaker, combine 2 cups lychees and 2 chopped long red chillies. Using a muddler or a rolling pin, crush until bruised. Fill shaker with ice, 2⁄3 cup reserved lychee syrup and 2 cups vodka. Shake until the outside of the shaker feels ice-cold. Carefully open and strain liquid into chilled martini glasses. Serve topped with extra lychees.
2 PINEAPPLE & GINGER MOJITOS
Prep 15 mins | Cook 15 mins | Makes 8
Coat 8 fresh pineapple wedges in ¼ cup brown sugar. Cook in a hot frying pan, 3 mins each side, on high until caramelised. Cool. Meanwhile, divide 2 cups mint leaves and wedges from 4 limes between 8 tall glasses. Using a cocktail muddler or a rolling pin, pound limes and mint leaves until juice and flavour is released. Fill glasses 2⁄3 full with crushed ice. Add ¼ cup to each glass, top up with ½ cup each pineapple juice and ginger beet. Serve with pineapple wedges, mint sprigs and lime slices.
3 CUCUMBER, GIN & KAFFIR LIME SLUSHIE
Prep + Freezing 25 mins | Makes 8
In a jug, combine 400 ml coconut water and 3 grated cucumbers. Pour into a snap-lock bag. Remove air, seal, freeze overnight. In a saucepan, stir 2 cups water, ½ cup caster sugar and 15 bruised kaffir lime leaves on low until sugar dissolves. Boil 5 mins. Set aside 20 mins to infuse. Strain and cool. Pound cucumber with syrup, 1 cup gin and grated zest and juice 2 limes. Pour into 8 glasses. Serve with cucumber and extra kaffir lime leaves.
4 MIXED BERRY FROSE
Prep + Freezing 10 mins | Makes 8
Freeze 750 ml rosé in a large snap-lock bag overnight. Pound with a rolling pin to break up. Process with sorbet in a blender until slushie consistency. Divide between 8 glasses. Serve with strawberries and raspberries if preferred.
5 CHERRY ESPRESSO OLD FASHIONED
Prep 15 mins | Makes 8
In a bowl, using a mixer, beat 330 ml cream with 1 tsp vanilla bean paste to soft peaks. Place a large ice cube into 8 shot glasses. Pour 30 ml cold espresso, 2 tbsps bourbon and 150 ml cola into each glass. Top each with vanilla cream. Add a maraschino cherry to serve.