Summer Cocktails Sydney-side

Summer Cocktails Sydney-side

There’s no doubt that the sweetest poolside accessory is a tasty summer cocktail, and why not pay tribute to Sydney’s stunning bar scene as we sip. To celebrate the mercury rising, here are our top 5 poolside cocktails for a refreshing summer- inspired by the city’s best bar picks:

22ed Jan, 2018
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Summer Cocktails Sydney-side

1.The Ritz Cocktail, A Champagne Classic and another one of Oliver Stuart’s Bondi favourites:

20ml Cognac

20 ml Orange Juice

10 ml Lemon Juice

1 tsp Caster sugar

Chilled Champagne or sparkling wine to taste

Orange twist to serve

Method:

Combine and shake Cognac, juices and sugar, well in a cocktail shaker. Strain into a Champagne flute , top with champagne or sparkling wine before adding an orange twist. Enjoy!

 
Summer Cocktails Sydney-side

2. Afterglow, a sweet and savory recommendation by Luke Ashton from Oxford street’s This Must Be the Place :

45 ml Rock Melon Puree

10 ml Orgeat Syrup (almond syrup)

75 ml dry Prosecco

2 tsp finely ground smoked salt

Method:

Stir salt into 50 ml of hot water in a heatproof container, transfer to a bottle and reserve. This is your smoked salt solution.

In a chilled glass, add rockmelon puree, orgeat syrup and 5 ml of the smoked salt soloution, top with prosecco, stir gently and serve. 

Summer Cocktails Sydney-side

3. Blackstone Bramble- a summer sip from Tim Phillips, owner of two Sydney Cocktail bars Bulletin Place and Dead Ringer

4 pitted black cherries

1 tbsp caster sugar

Crushed ice

50 ml of Umeshu (Choya Umeshu available At Dan Murphys)

Soda Water

Cherries and icing sugar to serve

Method:

Press 4 pitted cherries with I tbsp of sugar in a highball glass. Add crushed ice, lime juice and umesha and stir. Top with soda water to taste, add more crushed ice and finally serve with a cherry and a dusting of icing sugar on top.

Summer Cocktails Sydney-side

4. Moscato and Peach Cocktail, an icy summer treat as refreshing as a trip to The Icebergs:

500ml Peach Nectar

Peach Liquer to taste

1 bottle of chilled Pink Moscato

Method:

Freeze peach nectar in container for 3-4 hours, or until firm.Using a fork, scrape frozen nectar into ice crystals and freeze again until required.