Summer Serving Suggestions from CITC

Looking for inspiration this summer? We've picked a few summer serves that you can try at home. Watch the video and the recipes and methods are below. 

Enjoy!

Or save yourself the trouble and come and drink them this July 28/29th at our al-fresco summer soiree. 

The Goddess Spritz by Hixter

40ml Freya Birch Spirit

25ml Apricot and Vanilla Puree*

Fever Tree Mediterranean Tonic

1 dash Peychaud bitters

Garnish with dried apricot on cocktail stick

Method: Build in the glass over cubed ice.

*To make 1ltr: 650g (about 9 apricots) halved and pitted, 220g White Sugar

700ml water, 10ml vanilla extract

Heat water and sugar to boiling point. Add apricots, lower heat and cover, simmer until apricots are soft – 10 – 15 minutes. Blend with vanilla extract until smooth and pureed. Strain and leave to cool.

Lemon Sherbet Margarita by Big Chill House

Although this is served frozen from a slushie machine you can shake your own at home. 

Frozen Mixture - included in this is Lemon Puree, Shebert, Agave, Cazcabel Blanco, Cazcabel Reposado

The Dirty Harry by Chapter 72

50ml Tia Maria

25ml Espresso

50ml Coconut Milk

25ml Appleton Estate Rum

10ml Fresh Lime

1 Banana

Method: Blended together with ice and served frappé style. 

The Bloody Shame by Gaucho

35ml Reyka Vodka

25ml Rosemary Syrup*

75ml Blood orange

50ml Sparkling Wine

Method: Build in the glass on cubed ice and stir, garnish with rosemary.

*(16 sprigs of rosemary, 1l water, 1 kg sugar, simmer 20 mins and strain)

Posted on July 16, 2017 Category Cocktails