Friday, February 29, 2008

Watermelon Ice Cubes

1 large watermelon

Cut watermelon into workable pieces. Remove the seeds and the rind. Puree the watermelon in a blender or food processor. Pour the puree into ice cube trays and freeze.

Thursday, February 28, 2008

Peach Rum Punch

2 cups frozen peaches
2 cups lemon-flavored rum (recommended: Bacardi Limon)
3 cups peach nectar (recommended: Kerns)
1 cup pineapple juice
1 cup ginger ale
Chill all ingredients. Combine all ingredients in a punch bowl, adding ginger ale last.
Serve cold.

Wednesday, February 27, 2008

Drunken Watermelon

4 pound seedless watermelon
2 cups tequila
1 cup triple sec Lemon-lime soda (recommended: Sprite)

With a knife, shave off the stem end of the watermelon, just enough so that it sits flat. Cut the top off the watermelon, about 3 inches down. Scoop out half of the watermelon with a melon baller and set aside
Scoop out remaining watermelon, leaving the rind-bowl. This will be your punch bowl. Transfer scooped out melon (not the melon balls) to a blender and puree; may be done in batches. Push watermelon puree through a strainer to remove pulp and any seeds. Return watermelon water to the watermelon punch bowl. Stir in tequila, triple sec, and melon balls. Top off with lemon-lime soda. Serve cold over ice.

Tuesday, February 26, 2008

Glen of Passion

Ingredients: (serves 2)
1/2 tsp dried or fresh lavender flowers (see note)
1 tbs caster sugar
1/2 cup boiling water
1/4 cup Glenfiddich Scotch whisky
1/8 cup pear liqueur
1/8 cup fresh passionfruit pulp (from 1-2 passionfruits)
1 cup ice cubes, plus extra to serve
2 fresh lavender sprigs, to serve

Combine lavender flowers, sugar and boiling water in a heatproof jug. Set aside for 15 minutes to infuse and cool. Strain into a small jug and discard lavender.
Combine Glenfiddich, pear liqueur, passionfruit pulp, lavender infusion and ice in a cocktail shaker and shake for 2 minutes or until cocktail shaker is extremely cold.
To serve, pour among serving glasses, top with extra ice and garnish with fresh lavender sprigs

Monday, February 25, 2008

Cranberry Vodka Punch

Ingredients: (serves 12)
6 cups cranberry juice
1.5 pounds seedless watermelon, cut into 1/2 inch-thick slices
4 cups lemonade
1 cup vodka
1/2 cup Cointreau liqueur

Pour about 1 cup of cranberry juice into ice-cube trays and place in the freezer for 6 hours or until frozen.
Use a 2 inch-diameter star-shaped pastry cutter to cut stars from the watermelon slices.
Pour the lemonade, vodka, Cointreau and remaining cranberry juice into a serving jug. Add the cranberry ice cubes and watermelon stars and serve immediately.

Sunday, February 24, 2008

Grapefruit Spritzer

Ingredients: (serves 6)
2 cups chilled grapefruit juice
1/2 cup lemon barley cordial
1 tsp Angostura aromatic bitters
4 cups chilled soda water

Combine the grapefruit juice, cordial and bitters in a jug. Cover with plastic wrap and place in the fridge to chill.
Pour the grapefruit mixture evenly among serving glasses and top with soda water. Serve immediately.

Friday, February 22, 2008

Chamomile, Peach & Ginger Smoothie

1 chamomile tea bag
1/2 cup low-fat or soy milk
1 peach, skinned, stone removed
1 tsp grated fresh ginger
1-2 tsp wheatgerm (optional)

Place teabag in a cup, cover with 1/3 cup boiling water. Cool, remove bag and place tea in blender with remaining ingredients. Blend until smooth.

Thursday, February 21, 2008

Campari with Orange

Ingredients (serves 6)
Ice cubes, to serve
6 oz campari
2.5 cups fresh orange juice
Soda water, chilled, to serve
Orange slices, to serve

Fill 6 serving glasses with ice cubes. Pour campari and orange juice among glasses. Top with soda water and orange. Serve.

Wednesday, February 20, 2008

Pink Drink

Ingredients (serves 2)
2 red apples, cut into wedges, core removed
1 pink grapefruit, peeled, segmented
9 oz punnet strawberries, hulled, washed

Use a juice extractor to process the apple and grapefruit. Transfer to the jug of a blender. Add the strawberries and blend until smooth.
Pour among serving glasses and serve immediately.

Tuesday, February 19, 2008

Plum Pudding Vodka

Plum pudding vodka:
1 bottle (about 700ml) vodka
9 oz dark brown sugar
3.5 oz mixed peel
9 oz sultanas
5 oz raisins
Grated rind and juice of 1 orange
1 tsp almond essence
6 cloves
2 cinnamon sticks
2 vanilla beans, split, seeds scraped
1/2 tsp nutmeg
1 tsp mixed spice

To prepare the vodka, place all ingredients in a large bowl and cover well with plastic wrap (reserve the vodka bottle and cap). Set aside in a cool place for 1 week, stirring once a day. Strain the contents through a very fine sieve, pressing down well to extract all the liquid. Pour liquid back into the vodka bottle and screw the cap on tightly. Store in the refrigerator for up to 6 months.*

Monday, February 18, 2008

South-f-the-Border Slushie

Ingredients (serves 4)
1/2 cup cold water
1/2 cup caster sugar
1/2 ripe honeydew melon, halved, deseeded, peeled, coarsely chopped
2/3 cup silver tequila
1/4 cup loosely packed fresh mint leaves

Place water and sugar in a saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Remove from heat and set aside to cool slightly.
Place sugar syrup and honeydew in the bowl of a food processor and process until smooth. Pour into a shallow metal container and cover with foil. Place in the freezer for 6 hours or until almost frozen.
Use a metal spoon to break up the honeydew mixture. Place honeydew mixture, tequila and mint in the bowl of a food processor and process until smooth. Spoon into glasses to serve.

Sunday, February 17, 2008

Watermelon Mai Tai

Ingredients (serves 8)
1 pound peeled watermelon, chopped
1/2 cup Golden Circle pineapple juice
1/2 cup white rum
1/4 cup triple sec liqueur
1 tsp grenadine
Crushed ice, to serve

Place the watermelon, pineapple juice, rum, liqueur and grenadine in the jug of a blender and blend until smooth.
Divide the ice among serving glasses. Pour over watermelon mixture to serve.

Saturday, February 16, 2008

Mango & Passionfruit Champagne

Ingredients (serves 12)
3 large mangoes (about 2.5 pounds)
1 1/2 cups passionfruit pulp (about 18 passionfruit)
7 1.5 pints bottles good-quality Champagne, chilled

Cut the cheeks from the mangoes close to the stone. Use a large metal spoon to scoop out the flesh, place in the bowl of a food processor and process until smooth.
Combine mango puree and passionfruit pulp in a bowl and stir until well combined. Pour into 4 ice cube trays and freeze for 6 hours or overnight until set.
To serve, place an ice cube in each serving glass and stand at room temperature for 5 minutes or until ice cube begins to melt. Pour over chilled Champagne. Serve immediately.

Friday, February 15, 2008

Pineapple and Strawberry Fizz

1 cup pineapple juice
1 cup strawberries, hulled
3 cups dry sparkling wine or soda water

Place pineapple juice and strawberries in a food processor or blender and process for 1 minute or until smooth. Pass through a sieve to remove strawberry seeds. Half fill champagne glasses with the mixture and top with sparkling wine or soda water.

Wednesday, February 13, 2008

Fresh Watermelon Juice

2.5 pounds seedless watermelon, peeled, coarsely chopped
2 tsp finely grated ginger
2 tbs lemon juice
Mint leaves, to serve
Ice cubes, to serve

Place watermelon, ginger and lemon juice in the jug of a blender and blend until smooth. Add sugar, if desired.
Strain through a fine sieve into a serving jug. Add mint and ice cubes and stir to combine. Serve immediately.

Tuesday, February 12, 2008

Fruit Pops

1 cup caster sugar
1/2 honeydew melon, peeled, chopped
1/2 rockmelon, peeled, chopped
9 oz punnet raspberries
Soda water or sparkling mineral water and straws, to serve

Place the sugar and 1 cup of water in a small saucepan over low heat, stirring to dissolve the sugar. Increase the heat to medium and boil until reduced by half. Set aside to cool.
Place the honeydew melon and two tablespoons of cooled sugar syrup in a blender and process until smooth. Pour into bottles to half fill and freeze for one hour until frozen. Repeat with the rockmelon and raspberries.
Transport to the beach frozen. Top with soda or mineral water to serve.

Monday, February 11, 2008

Melon and Strawberry Lassi

1/4 small pineapple, peeled, chopped
1/8 small rockmelon, peeled, chopped
4.5 oz strawberries, hulled
1/4 cup low-fat yoghurt
1/2 cup Unsweetened Pineapple Juice
1/4 teaspoon ground cardamom
2 cups ice cubes
mint sprigs, to serve

Combine fruit in a blender. Blend until smooth.
Add yoghurt, pineapple juice, cardamom and ice. Blend until creamy and smooth. Pour into glasses. Garnish with mint sprigs and serve.

Sunday, February 10, 2008

Wicked Chocolate Milkshake

1/2 cup chocolate fudge sauce
1 cup whole milk
1/4 cup Bailey's Irish Cream Liqueur, optional
2 scoops good-quality chocolate ice-cream

Dip the rim of a glass in sauce, allowing it to drip down the side. Place the remaining sauce in a blender with the milk, liqueur and 1 scoop of the ice-cream and whizz until thick and rich.
Spoon remaining ice-cream into the glass and pour in the milkshake.

Saturday, February 9, 2008

Butterscotch Hot Chocolate

2 cups milk
1/2 cup good-quality dark chocolate, coarsely chopped
1/2 cup butterscotch schnapps
Marshmallows, to serve

Place the milk in a small saucepan over medium heat for 5 minutes or until it almost boils. Remove from heat.
Divide the chocolate among 2 tall heatproof glasses. Pour over the hot milk and butterscotch schnapps. Top with marshmallows to serve.

Friday, February 8, 2008

Vietnamese Milkshake

2 tbs sweetened condensed milk
1/2 cup chopped fresh fruit (such as mango, banana or strawberry)
1/2 cup cold full-cream milk
6-8 ice cubes

Place all the ingredients in a blender and blend until a thick and frothy puree. Pour into a glass, add a straw and enjoy.

Thursday, February 7, 2008

Cinnamon Hot Chocolate

6 cups milk
2 x 3 inch cinnamon sticks
1/2 cup cocoa powder, sifted
5 oz good-quality dark cooking chocolate, coarsely chopped

Place the milk and cinnamon in a medium saucepan and bring to a simmer over medium-low heat. Remove from heat and set aside for 10 minutes to develop the flavours.
Place the cocoa powder in a small heatproof bowl. Add 1/3 cup of the warm milk mixture and stir until a smooth paste forms.
Remove the cinnamon sticks from the remaining milk mixture and place saucepan over low heat. Add the cocoa paste and chocolate, and use a wire balloon whisk to stir for 5 minutes or until chocolate melts and the mixture is well combined.
Transfer to a heatproof serving jug and pour into heatproof glasses to serve.

Wednesday, February 6, 2008

Frozen Mango Margarita

20 oz frozen mango cheeks
1 cup silver tequila
2/3 cup fresh lime juice
2/3 cup Cointreau liqueur
1/2 cup caster sugar
2 cups ice cubes

Place half the mango, tequila, lime juice, Cointreau, sugar and ice in the jug of a blender and blend until smooth. Pour evenly among half the serving glasses. Repeat with the remaining mango, tequila, lime juice, Cointreau, sugar and ice. Serve immediately.

Tuesday, February 5, 2008

Creamy Mocha Cocktail

2/3 cup thin cream
1/3 cup amaretto liqueur
1/3 cup Baileys Original Irish Cream Liqueur
2 tbs Tia Maria coffee liqueur
1 cup crushed ice
2 tbs chocolate topping

Place the cream, amaretto, Baileys, Tia Maria and ice in the jug of a blender and blend until smooth. Pour evenly among serving glasses.
Place the chocolate topping in a small plastic bag. Cut a small hole in 1 corner of the bag and drizzle the top of each drink with chocolate in a zigzag pattern. Drag a toothpick vertically through the zigzag pattern to create a slightly marbled effect. Serve immediately.

Monday, February 4, 2008


1 cup thin cream
1 cup Baileys Original Irish Cream liqueur
1/4 cup chilled vodka
1/4 cup Kahlua liqueur
8 scoops chocolate ice-cream
1 cup crushed ice

Place cream, Baileys, vodka, Kahlua, ice-cream and ice in the jug of a blender and blend until smooth. Pour into serving glasses and serve immediately.

Sunday, February 3, 2008

Baileys Tiramisu

1 cup strong espresso coffee, cooled to room temperature
1/3 cup coffee-flavoured liqueur
6 savoiardi (sponge finger biscuits), halved crossways
2 eggs, separated
1/4 cup, firmly packed brown sugar
9 oz container mascarpone, at room temperature
1/2 cup Baileys Original Irish Cream liqueur
Coarsely grated dark chocolate, to serve

Combine coffee and liqueur in a bowl. Dip biscuits, one at a time, into the coffee mixture and use to line the sides of four 1 1/2-cup capacity serving glasses. Drizzle with remaining coffee mixture.
Use an electric beater to beat the egg yolks and sugar in a medium bowl until thick and creamy. Add mascarpone and Baileys and beat until well combined.
Use a clean electric beater to whisk the egg whites in a bowl until soft peaks form. Use a metal spoon to fold half the egg white into mascarpone mixture. Fold in remaining egg white until combined. Spoon mascarpone mixture among glasses. Cover with plastic wrap and place in the fridge for 6 hours to chill.
Sprinkle with chocolate to serve.

Friday, February 1, 2008

Peppermint Hot Chocolate

2 cups milk
4.5 ozpeppermint dark chocolate, chopped

Warm 2 cups milk over low heat. When it starts to simmer, add 4.5 oz chopped peppermint dark chocolate pieces. Stir constantly for 3-4 minutes or until chocolate is melted and well combined. Serve immediately with marshmallows, if desired

Thursday, January 31, 2008

Warm Spiced Wine

6 cups dry red wine
1 cup white sugar
3 whole dried dessert figs
1 granny smith apple, quartered
1 orange, quartered
1 x 3 inch cinnamon stick
1 vanilla bean, split
3 whole cloves
2 tbs brandy

Combine wine, sugar, figs, apple, orange, cinnamon, vanilla and cloves in a large saucepan and bring to the boil over high heat. Gently boil, stirring occasionally, for 12 minutes or until mixture thickens slightly.
Remove from heat. Stir in brandy and cover with foil. Set aside for 10 minutes to develop the flavours.
Strain through a sieve into a serving bowl. Ladle into glasses and serve.

Wednesday, January 30, 2008

Kahlua Espresso Thickshake

Freshly ground coffee
2 large scoops vanilla ice-cream
1/3 cup ice-cold milk
1 1/2 tablespoons Kahlua liqueur
Crushed ice, to serve
Use an electric coffee machine, plunger or Italian coffee maker to make 1/4 cup of hot strong espresso. Set aside for 10 minutes to cool slightly.
Place ice-cream, milk, coffee and liqueur into a blender. Blend until smooth.
One-quarter fill a tall glass with crushed ice. Pour over thickshake. Serve.

Tuesday, January 29, 2008


1/3 cup Kahlua liqueur
1/3 cup Baileys Original Irish Cream liqueur
Pour the Kahlua among 4 shot glasses. Gently pour the Baileys over the back of a teaspoon to form a layer on top of the Kahlua. Serve immediately.

Monday, January 28, 2008

Cookies 'n' Cream Dessert Cocktail

12 Oreo biscuits
1 1/2 cup pouring cream
1/2 cup Frangelico liqueur
1/2 cup Kahlua liqueur
1/2 cup Baileys Original Irish Cream liqueur
3 tbs honey
2 cups ice cubes
1 1/2 cup pouring cream, extra
Place the biscuits in a bowl. Use the end of a rolling pin to gently pound until coarsely crushed.
Use an electric beater to whisk the cream in a large bowl until firm peaks form.
Place the Frangelico, Kahlua, Baileys, honey, ice cubes, extra cream and half the biscuit in the jug of a blender, and blend until the ice is crushed and the mixture is well combined.
Divide the mixture among serving glasses. Top with a dollop of cream and sprinkle with the remaining biscuit to serve.

Sunday, January 27, 2008

Frozen Hot Chocolate

6 half-ounce pieces of a variety of your favorite chocolates
2 teaspoons of store-bought hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups of cups of ice
Whipped cream
Chocolate shavings
Chop the chocolate into small pieces. Place it in the top of a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add ½ cup of milk until smooth. Cool to room temperature.In a blender, place the remaining cup of milk, the room-temperature chocolate mixture and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings.

Saturday, January 19, 2008

Awesome Apple Martinis

1 fluid ounce apple schnapps
1 fluid ounce vodka
1 fluid ounce apple juice
In a cocktail shaker full of ice, combine apple schnapps, vodka and apple juice. Mix well. Pour into glasses and garnish with a slice of Granny Smith apple

Friday, January 18, 2008

Apricot Drink

1 (15 ounce) can apricot halves, undrained
1/2 cup milk
1/4 cup orange juice concentrate
1 pint lemon sherbet

In a blender, place apricot halves with juice, milk and orange juice concentrate. Cover and process until smooth. Add sherbet; cover and process just until combined. Pour into glasses; serve immediately.

Wednesday, January 16, 2008

Raspberry Fizz

10 oz frozen raspberries
2 cups caster sugar
1/4 cup lemon juice
1 litre soda water, chilled
Place raspberries, sugar and 2 cups water in a saucepan. Bring to the boil over medium heat, stirring occasionally. Simmer for 10 minutes then remove from heat and stir in lemon juice. Cool then strain through a fine sieve into a jug, without pressing on solids. Discard solids.
To serve, pour raspberry fizz into a large jug. Add ice cubes and top up with chilled soda water.

Tuesday, January 15, 2008

Fizzy Fruit Punch

Quench thirsts with a big jug of chilled water and this fruit-packed homemade fizz - it's a great alternative to bought soft drinks.
Preparation Time
15 minutes
Ingredients (serves 8)
1/2 melon, deseeded
3 cups mango nectar, chilled
3 cups pineapple juice, chilled
2 1/2 cups sparkling natural mineral water, chilled
1/2 pineapple, peeled, halved, hard core removed, coarsely chopped
Use a melon baller to scoop balls from the rockmelon.
Combine the mango nectar, pineapple juice and mineral water in a punch bowl.
Add the rockmelon and pineapple to the mango nectar mixture. Serve immediately

Saturday, January 12, 2008

Great Dessert Drinks

Like the classic ice-cream treat that inspires it, this refreshing shake combines the zest of orange and the rich, smooth flavor of vanilla.
1 cup orange juice
4 scoops vanilla frozen yogurt.
Combine the orange juice and frozen yogurt in a blender or food processor. Blend until creamy. Serves 1.
Naturally sweet, this three-fruit combination is packed with vitamin C and potassium.
1 frozen banana
1/2 cup fresh strawberries
3/4 cup pineapple juice.
Combine the fruit and juice in a blender or food processor. Blend until smooth. Serves 1.
Here's an iced tea that's just right for kids and adults. It gets its zip from fruit slices and fresh mint, not caffeine.
6 to 8 bags of decaffeinated tea
1/2 gallon water
4 oranges, 3 juiced and 1 sliced
8 lemons, 7 juiced and 1 sliced
1/3 cup honey
1/2 bunch of mint steep in the sun for 3 or more hours. Remove the tea bags. Add the remaining ingredients and stir. Pour into tall, ice-filled glasses. Serves 10.

Sunday, January 6, 2008

Apple Martini with Sour Apple Hard Candy

1 part vodka
1 part sour apple Schnapps
1 part apple juice Sour apple hard candy, for garnish (recommended: Jolly Rancher)
Apple peel curl, for garnish

Pour vodka, Schnapps and apple juice into a cocktail shaker with ice. Shake well and strain into a pitcher or a chilled martini glass.
Drop a sour apple candy in each glass and garnish with a curl of apple peel.