5 Cocktails to Keep that Holiday Feeling | House and leisure
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5 Cocktails to Keep that Holiday Feeling

Make and enjoy these delicious cocktails.

Foodiesfeed, Supplied

Cocktails

One sip of of cocktail has the ability to make you feel like you relaxing on beach at a tropical resort. It's is like a holiday in a glass. The holidays may be over, but that does not mean that you can't keep that festive cheer going. Here are five cocktail recipes for you to make and enjoy. 

1. Cucumber Basil Sting

Cocktails

Ingredients: 

  • 6 tots gin
  • 2T vermouth
  • 2 lemon grass stalks, finely chopped
  • 2 cups loosely packed basil leaves
  • 1 cup fresh lime juice
  • ¼ cup brown sugar
  • Pinch of salt
  • Tonic water
  • 1 cucumber cut into ribbons
  • Basil leaves for garnish

Method: 

Combine the gin, vermouth, lemon grass, basil, lime juice, sugar and salt in a blender. Blend until smooth. Strain through a fine sieve, into a jug. Add the tonic water and stir through. Fill six glasses with cucumber ribbons and ice. Pour the cocktail over the ice and cucumber; garnish with basil leaves.

2. G and Tea

Cocktails

Ingredients:

  • 1 rooibos teabag
  • 150ml boiling water 
  • 4T honey
  • 2 tots Gin
  • 500ml tonic water 

Method: 

Steep the rooibos teabag in boiling water for 10 minutes, then discard the bag. Pour the tea into a saucepan and add the honey. Simmer on a medium heat until the liquid has reduced and become syrupy. Allow to cool. Fill a cocktail shaker with ice, the rooibos syrup and the Sugarbird gin. Shake to combine. Fill two highball glasses with ice and pour the gin mixture over. Top up the glasses with tonic water and if desired, garnish with dehydrated lemon slices. 

3. Suntan Daiquiri 

cocktail

Ingredients:

  • 3 cups chopped mango
  • 3 cups chopped pineapple
  • 6 cups ice
  • 6–12 tots Malibu rum
  • 90ml lime juice
  • 90ml coconut cream
  • 2T brown sugar
  • Fresh pineapple slices to garnish

Method: 

Place all the ingredients, except the pineapple slices, in a blender, and process until smooth. Pour into tall glasses and decorate with paper umbrellas and pineapple slices. To make a virgin Suntan Daiquiri, leave out the Malibu rum.

4. Ginger and Thyme Margarita

Coctails

Ingredients:

  • A jar of crystallised ginger in syrup
  • A few sprigs of fresh thyme, washed 
  • Juice of 4 fresh limes 
  • 2 tots Hope on Hopkins Esperanza
  • Coarse ground sea salt 

Method: 

Fill a cocktail shaker with ice. Add in about 2 tablespoons of the ginger syrup, a sprig of thyme, the lime juice and the Esperanza. Shake to combine. Rub the rim of two tumblers with a little ginger syrup and dip into the salt. Fill the tumblers with crushed ice and a few pieces of the crystallised ginger and pour over the Esperanza mixture. Garnish with a few extra sprigs of thyme.

5. Frozen 'Oringer' Margarita 

cocktail

Ingredients:

  • 1t grated fresh ginger
  • 1/4 cup fresh orange juice
  • Ice cubes
  • 1 3/4 cups tequila
  • 1/4 cup Cointreau
  • 1/4 cup Grand Marnier
  • 2T sticky brown sugar
  • ¼ cup fresh lemon juice
  • ½ orange cut into wedges
  • Salt
  • 1 t ground ginger (optional)

Methods: 

Fill a cocktail shaker a quarter of the way with ice, and add the ginger and orange juice. Shake for about 15 seconds until well combined. Fill a blender three-quarters full of ice, and strain the ginger and orange mixture over it. Add the tequila, Cointreau and Grand Marnier, brown sugar and lemon juice, and slowly blend until the mixture is foamy and the ice is crushed. To prepare the glasses, rub an orange wedge around the rim of each glass. Sprinkle a layer of salt into a saucer with the ground ginger (if using), and dip the rim of each glass into the mixture. Fill each glass with the margarita mixture and serve immediately.