It’s Spring and we have a great, non-alcohol, way to ease into your ‘mixologist mentality’. It has an understated taste and you probably have at least half of the ingredients in your cupboard already.
We think this is the perfect brunch mocktail combining two breakfast standards, a cup of tea ☕ and Marmalade.
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How can it be December already 🤪? With less than a fortnight to go, Christmas is literally around the corner! But don’t panic about the menu. Instead be pro-active and use multi task ingredients and recipes.
Here’s a drink idea that sure to become a family favourite. The initial recipe is a non-alcoholic mocktail that everyone will enjoy. It’s a great holiday punch that’s light, refreshing and not too sweet. Simple, easy and with only four ingredients this recipe is the perfect way to stay hydrated on lazy summer afternoons!
But don’t be fooled this recipe easily morphs into a delightful cocktail that works whatever the weather.
Sydney Sunset Punch
1 Ltr. Apple Juice
1 Ltr. Unsweetened (strong) Mint Tea
1/2 Ltr. Watermelon Juice
1/2 Cup Rainforest Lime Shrub
- Mix well & chill.
The punch looks beautiful and is ideal to serve via a ‘help yourself’ punch bowl. Feel free to add chunks of melon and strawberries. (If you have the time ‘mix & refreeze’ and serve as a semi-slushie. At the very least don’t forget the ice!)
For a special touch serve in coupechampagne glasses and garnish with a sprinkle of edible flowers💐. We love the festive Williams-Sonoma Vintage Etched Coupe photographed.
(Grownups can add up to 30ml Gin (personal favourite: Poor Tom’s Strawberry Gin) + (optional) 2 drops orange bitters per serving ‘topup’🍸.)
Quick, Easy and totally refreshing - Drinks organized with and without alcohol! Next task?!
Dry July may be finished but we still ❤️ mocktails! Refreshing and alcohol-free they’re always a favourite thirst quencher. It’s fun to give a classic a local new ‘look and here’s our translation of the timeless Lemon Lime & Bitters combo with a ‘Down Under’ twist!
We start with the traditional LLB 101 recipe. With 3 basic ingredients it’s a quick and easy drink too. Our special ‘flavour difference’ comes from our local Aussie ingredient ‘modifications’. 😋
We have swapped basic lime cordial for very own Rainforest Lime Shrub. Based on a historical recipe and made with the indigenous Australian Bush Limes, its taste is flavourful and uniquely vibrant.
We’ve picked a local (OK Melbourne) instead of the traditional lemonade too. It's a multi-cultural choice, Capi’s Yuzu soda, for a ‘same/same but different’ finish. The Japanese fruit flavoured drink has a lighter taste while still citrus 'tart'.
Our bitters however, are the classic and timeless Angostura. Why play with perfection?! 😍
LLB OZ ‘ified’
20ml Rainforest Lime Shrub (AU tbsp)
4 - 5 dashes Angostura Bitters
30 – 40ml CAPI Yuzu ‘Lemonade’/soda (approx.)
- Add ice to a tall glass.
- Add Angostura Bitters + Rainforest Lime Shrub to ice-filled
- Top with CAPI Yuzu soda.
- Add swizzle stick to stir.
July is a VERY busy month. If you’re not into skiing, July can be all about short days and cold nights. Just when all you want to do is bundle up and binge watch TV in front of the heater, ‘events’ pop up.
Did you partake in this month’s Dry July for charity? Were you invited to a ‘Christmas in July’ dinner or luncheon. Or maybe you were doing the organising for these events. How did you go?
Our contribution to the menu works for both events. Mulled Apple Hot Toddy is perfect because:
- It’s seasonal thanks to it’s traditional ‘holiday’ flavours and perfect for winter
- It’s non alcoholic
Everyone can enjoy a cup from 4 to 104 (and beyond). Plus it’s quick, easy and inexpensive to make.
Mulled Apple Hot Toddie
1 Litre Apple Juice
3 Tbls Mulling Spices (Herbies)
3 Tbls Riberry Shrub
3 Lemon Myrtle Leaves (Herbies)
- Combine all ingredients and microwave for 15 minutes Medium/High
- Cool and refrigerate until needed.
- Reheat approx. 10 minutes on medium/high (microwave) or gently simmer on stove.
- Strain flavour elements out and serve warm.
This mocktail is the reworked traditional Mulled Wine favourite with an added touch of Oz. Our base is Apple Juice and the customary ‘mulling’ spices (cinnamon, allspice orange peel, etc.) thanks to Herbies. We added dried Lemon Myrtle Leaves for their unique citrus flavour and our Riberry Shrub's clove spiciness for a bit of extra Australian flavour.
Remember to serve it warm and don’t forget the presentation. Our cup is the T2 Chai Henna Gold Mug.