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A quick and easy guide to the holliest and jolliest Christmas cocktails

<p>When it comes to the holiday season, nothing screams festive like Christmas-themed food and drinks. </p> <p>For your next holiday party, or if you're looking for a festive tipple on Christmas Eve to welcome in the big day, here's a list of our three favourite Christmas cocktails. </p> <p>All easy to make and undeniably delicious, these festive cocktails are guaranteed to have you in the Christmas spirit quicker than you can say "Another round!"</p> <p><strong>Holiday Margarita</strong></p> <p><span style="text-decoration: underline;"><em>Ingredients:</em></span></p> <p>·         30 ml Cointreau</p> <p>·         30 ml Blanco Tequila</p> <p>·         30 ml Fresh Lime Juice</p> <p>·         6 drops Aromatic Bitters</p> <p><span style="text-decoration: underline;"><em>Method:</em></span></p> <p>1.    Combine all ingredients in a cocktail shaker and add ice</p> <p>2.    Shake and strain into a cinnamon sugar-rimmed coupe glass</p> <p>3.    Garnish with rosemary sprig</p> <p> </p> <p><strong>Holiday Cosmopolitan</strong></p> <p><span style="text-decoration: underline;"><em>Ingredients:</em></span></p> <p>·         20 ml Cointreau</p> <p>·         40 ml Vodka</p> <p>·         20 ml Fresh Lime Juice</p> <p>·         20 ml Cinnamon Clove Cranberry Syrup</p> <p><span style="text-decoration: underline;"><em>Method:</em></span></p> <p>1.    To make the syrup: Add 1 cup cranberries, 1 cup water, 1 cup sugar, 1 stick cinnamon, 5 cloves in a saucepan and heat up until boiled</p> <p>2.    Add all ingredients into a cocktail shaker and shake until well chilled</p> <p>3.    Strain into chilled glass</p> <p>4.    Garnish with a cinnamon stick</p> <p> </p> <p><strong>Holiday Jam</strong></p> <p><span style="text-decoration: underline;"><em>Ingredients:</em></span></p> <p>·         20ml Cointreau</p> <p>·         40 ml Vodka</p> <p>·         20 ml Fresh Lime Juice</p> <p>·         10 ml Cranberry Juice</p> <p>·         1 Bar Spoon Blackberries</p> <p><span style="text-decoration: underline;"><em>Method:</em></span></p> <p>1.    Add all ingredients into a cocktail shaker and shake until well chilled</p> <p>2.    Strain into chilled glass</p> <p>3.    Garnish with a blackberry</p> <p><em>Image credits: Supplied</em></p>

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Alluring, classic, glamorous: the history of the martini cocktail

<p><a href="https://theconversation.com/profiles/ursula-kennedy-560331">Ursula Kennedy</a>, <em><a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a></em></p> <p>The martini cocktail has existed in a range of guises throughout its ice-cold, crisp life.</p> <p>Several stories exist as to its origins. The “classic” martini is made with gin and vermouth (a fortified wine infused with spices) and garnished with an olive or a twist of lemon. It is quintessentially American.</p> <h2>The contested origins of the martini</h2> <p><a href="https://historynewsnetwork.org/article/143103">Many believe</a> the martini was invented in the 1860s at the Occidental Hotel in San Francisco by bartender Jerry Thomas.</p> <p>Thomas evolved a one part sloe gin, two parts sweet vermouth, maraschino and a dash of bitters with a lemon concoction into a drink he called the Martinez, which he made for passengers departing on the ferry to the town of the same name. It was said to also be prepared for miners celebrating striking gold.</p> <p>Others believe it was invented in 1911 at the Knickerbocker Hotel in New York by bartender Martini di Taggia, served to billionaire John D. Rockerfeller with equal parts London dry gin and dry vermouth. However, recipes for the drink were published as early as 1862, in Jerry Thomas’s Bartenders’ Guide.</p> <p>Stronger versions of the martini include two parts gin, and even up to five parts gin, to one part vermouth, garnished with olive or lemon.</p> <p>A “dry” martini has little to no vermouth at all – the focus being gin. Author T.S. Eliot once said:</p> <blockquote> <p>There is nothing quite so stimulating as a strong dry martini cocktail.</p> </blockquote> <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=1000&amp;fit=clip"><img src="https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=600&amp;h=380&amp;fit=crop&amp;dpr=1 600w, https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=600&amp;h=380&amp;fit=crop&amp;dpr=2 1200w, https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=600&amp;h=380&amp;fit=crop&amp;dpr=3 1800w, https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;h=478&amp;fit=crop&amp;dpr=1 754w, https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=754&amp;h=478&amp;fit=crop&amp;dpr=2 1508w, https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=754&amp;h=478&amp;fit=crop&amp;dpr=3 2262w" alt="" /></a><figcaption><span class="caption">A classic martini with olives as the garnish.</span> <span class="attribution">Shutterstock</span></figcaption></figure> <h2>The martini’s rise, fall and rise again</h2> <p>During the <a href="https://www.history.com/topics/19th-century/gilded-age">Gilded Age</a> (1880-1900), the martini rose in popularity and remained so through to the mid-20th century.</p> <p>Prohibition in America during 1920 to 1933 did little to harm the martini’s popularity, as backyard gin production was reasonably easy.</p> <p>In the 1960s the drink’s popularity started to wane due to the burgeoning quality and availability of other beverages such as wines and beers. There were also concerns about alcohol consumption and health.</p> <p>With the increasing popularity of “retro” style and culture in recent years the martini has made a comeback, with <a href="https://vinepair.com/articles/martini-hype-train/">reports of increased demand</a> for the drink among young people.</p> <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=1000&amp;fit=clip"><img src="https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=600&amp;h=458&amp;fit=crop&amp;dpr=1 600w, https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=600&amp;h=458&amp;fit=crop&amp;dpr=2 1200w, https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=600&amp;h=458&amp;fit=crop&amp;dpr=3 1800w, https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;h=576&amp;fit=crop&amp;dpr=1 754w, https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=754&amp;h=576&amp;fit=crop&amp;dpr=2 1508w, https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=754&amp;h=576&amp;fit=crop&amp;dpr=3 2262w" alt="" /></a><figcaption><span class="caption">Customers at a Philadelphia bar after Prohibition’s end, Dec. 1933.</span> <span class="attribution">Shutterstock</span></figcaption></figure> <h2>Martini and its variations</h2> <p>Today, the martini (or a common variation of it) is best known for its identity in popular culture, most famously as the drink of fictional British Secret Service agent, James Bond. The famous phrase “shaken, not stirred” was first uttered on screen by actor Sean Connery playing Bond in the 1964 movie Goldfinger. Bond’s tipple of choice is prepared with vodka rather than gin.</p> <p>While most purists believe the gin martini is the classic form of the drink, there are myriad variations that use the martini name or are closely related to the original drink, such as <a href="https://www.liquor.com/recipes/gibson/">the Gibson</a>, a classic martini garnished with cocktail onions instead of olives.</p> <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=1000&amp;fit=clip"><img src="https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=600&amp;h=597&amp;fit=crop&amp;dpr=1 600w, https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=600&amp;h=597&amp;fit=crop&amp;dpr=2 1200w, https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=600&amp;h=597&amp;fit=crop&amp;dpr=3 1800w, https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;h=750&amp;fit=crop&amp;dpr=1 754w, https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=754&amp;h=750&amp;fit=crop&amp;dpr=2 1508w, https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=754&amp;h=750&amp;fit=crop&amp;dpr=3 2262w" alt="" /></a><figcaption><span class="caption">Sean Connory as James Bond, making his signature vodka martini.</span> <span class="attribution">Wikimedia</span></figcaption></figure> <p><a href="https://www.spiritshunters.com/cocktail/the-history-of-the-dirty-martini/">The “dirty” martini </a>is currently popular, which is gin soiled with a generous dash of brine from the olive jar. According to the Oxford Companion to Spirits &amp; Cocktails, the practice of adding brine to a martini has been around since at least 1901. The term “dirty martini” seemingly wasn’t coined until the 1980s, however.</p> <p>US president Franklin Delano Roosevelt may have been an early proponent of using olive brine in cocktails. Allegedly, the president “would shake up a drink at the drop of a hat … and was reported to have splashed a bite of brine in his drinks at the White House,” writes Robert Simonson in The Martini Cocktail: A Meditation on the World’s Greatest Drink, with Recipes.</p> <p><a href="https://www.gq-magazine.co.uk/article/espresso-martini-vodka-cocktail">The story goes</a> that London bartender Dick Bradsell first made the espresso martini, a fusion of espresso, sweet coffee liqueur and vodka, in the late 1980s when supermodel Kate Moss (or sometimes Naomi Campbell) asked for a drink that would “wake me up and fuck me up”.</p> <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=1000&amp;fit=clip"><img src="https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=600&amp;h=399&amp;fit=crop&amp;dpr=1 600w, https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=600&amp;h=399&amp;fit=crop&amp;dpr=2 1200w, https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=600&amp;h=399&amp;fit=crop&amp;dpr=3 1800w, https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;h=502&amp;fit=crop&amp;dpr=1 754w, https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=754&amp;h=502&amp;fit=crop&amp;dpr=2 1508w, https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=754&amp;h=502&amp;fit=crop&amp;dpr=3 2262w" alt="" /></a><figcaption><span class="caption">The espresso martini.</span> <span class="attribution">Shutterstock</span></figcaption></figure> <p>There are many modern drinks that use the iconic martini glass to justify using martini in their name – however, they bear little resemblance to the original cocktail. An appletini is vodka blended with apple juice, apple cider or apple brandy, while the “French martini” consists of vodka, pineapple juice and raspberry liqueur. The TV show Sex and the City popularised the “flirtini”, containing vodka, champagne and pineapple juice.</p> <figure><iframe src="https://www.youtube.com/embed/8STeT9WrYtU?wmode=transparent&amp;start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe></figure> <h2>Keeping cool</h2> <p>A martini glass – a classic conical bowl on a long straight stem – is one aspect of the drink that does not change.</p> <p>The glass was <a href="https://www.irishtimes.com/life-and-style/homes-and-property/design-moment-martini-glass-1925-1.4094434">formally unveiled at the 1925 Paris Exhibition</a> as an alternative to the classic champagne glass.</p> <p>The long stem allows the glass to be held while the drink remains cool, not warmed by the drinker’s hands. The wide rim allows the drinker’s nose to be close to the liquid when sipping, so the aromatics can be easily appreciated.</p> <h2>Never out of style</h2> <p>While Bond embodied the glamorous side of the martini, studies of writer Ian Fleming’s famous spy indicate that Bond had a <a href="https://theconversation.com/the-names-bond-james-bond-and-im-an-alcoholic-21440">severe problem with alcohol</a> consumption. On occasion he may have had a blood alcohol concentration of .36% – almost fatal.</p> <p>The martini should be consumed with deference … and in moderation.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/195913/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /></p> <p><em><a href="https://theconversation.com/profiles/ursula-kennedy-560331">Ursula Kennedy</a>, Lecturer of Wine Science, <a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a></em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/alluring-classic-glamorous-the-history-of-the-martini-cocktail-195913">original article</a>.</em></p> <p><em>Images: Getty</em></p>

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Summer Sangria

<p>Light, delicious and packed with flavour, sangria is a traditional Iberian drink that has become a summertime favourite around the world. Capture the tastes of Spain and Portugal with this recipe.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>750ml bottle red wine (your best bet is a good cabernet sauvignon, merlot or shiraz)</li> <li>750ml bottle soft drink (lemonade, soda water or ginger ale)</li> <li>4 oranges</li> <li>2 lemons</li> <li>125gms blueberries</li> <li>1 apple, unpeeled, core removed</li> <li>1 teaspoon ground cinnamon</li> <li>1/4 cup brandy</li> <li>1/4 cup caster sugar</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Cut one orange, one lemon and the apple into small wedges and place in a large bowl.</li> <li>Add blueberries, cinnamon, and brandy. Stir then cover and refrigerate overnight.</li> <li>Juice remaining oranges and lemon, then combine 1.5 cups wine, 1.5 tablespoons sugar, 1.5 cups soft drink, a quarte cup orange juice and 1.5 tablespoons lemon juice in a jug.</li> <li>Add half of your fruit mix and stir to combine.</li> <li>Repeat above process with remaining ingredients in a different jug.</li> <li>Let the mixture set, then serve over in a glass over crushed ice.</li> </ol> <p><em>Image: Getty</em></p>

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Mother and daughter in shock over $900 restaurant bill

<p dir="ltr">A mother and daughter on holiday on the beautiful island of Mykonos have been left reeling at the price of two drinks and a share plate.</p> <p dir="ltr">The pair were sitting outside the restaurant on their deckchairs for a while before deciding to order two cocktails and share plate of crab legs.</p> <p dir="ltr">The relaxed duo then asked for the bill – but were left in shock when it arrived at a huge cost of $900.</p> <p dir="ltr">The two drinks and the share plate altogether cost €520 ($A775) and a €78 ($A116) tip was added on top.</p> <p dir="ltr">Shocked at the bill, the mother and daughter refused to pay and tried to leave but were stopped by staff. </p> <p dir="ltr">The mother then said she would file a police report after finding out that it was a common thing that happened to tourists.</p> <p dir="ltr">She also informed her travel agent to let other tourists be wary of the scam when arriving at the restaurant. </p> <p dir="ltr">“We knew that the bill would not exceed €200 ($A300); suddenly they asked us to pay €600 ($A900),” she told the travel agent.</p> <p dir="ltr"><em>Image: Shutterstock</em></p>

Travel Trouble

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The secret of Angostura Bitters

<p><span style="font-weight: 400;">Produced since the 19th century, Angostura Aromatic Bitters have formed a key ingredient in bartender’s toolkit.</span></p> <p><span style="font-weight: 400;">But, Angostura Bitters is also a source of national pride for the tiny twin-island nation of Trinidad and Tobago where it is now made.</span></p> <p><span style="font-weight: 400;">Visitors will find its influence everywhere, from drinks to baked goods and traditional dishes. In Trinidadian families, Bitters is added as a flavouring in everything from stews to desserts.</span></p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/B9FrjLsl_xE/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="13"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/B9FrjLsl_xE/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank">A post shared by House of Angostura (@angosturahouse)</a></p> </div> </blockquote> <p><span style="font-weight: 400;">As popular as it is, the recipe has been kept secret since its creation by Johann Gottlieb Benjamin Siegert, a German army surgeon, in 1824 while stationed in the Venezualan town of Angostura.</span></p> <p><span style="font-weight: 400;">Only a few facts are known about it: that Seigert’s recipe, consisting of a suspension of herbs, barks, and spices, has remained unchanged; and that the alcohol base is close to 50 percent.</span></p> <p><span style="font-weight: 400;">Though theories about its ingredients vary and continue to persist, the reality is less exciting.</span></p> <p><span style="font-weight: 400;">Nowadays, a team of chemists produce Angostura Bitters at the House of Angostura in Spain, as well as the firm’s other products, including rum, orange bitters, and cocoa bitters.</span></p> <p><span style="font-weight: 400;">But, the company is tight-lipped about everything from the ingredients to how much Bitters is shipped worldwide.</span></p> <p><span style="font-weight: 400;">The small tidbits the House of Angostura has revealed include that it works as a mosquito repellant and that it stains porous surfaces so thoroughly that it has been used to stain wood by a Seattle bar owner.</span></p>

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Enjoy a prawn cocktail with avocados

<p><span style="font-weight: 400;">These are always popular! Just cut those buttery, delicious avocados in half and fill with the ingredients you use to make a prawn cocktail your family will love. </span></p> <p><span style="font-weight: 400;"><strong>Serves:</strong> 4</span></p> <p><span style="font-weight: 400;"><strong>Ingredients:</strong> </span></p> <ul> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">16 cooked tiger prawns, peeled and deveined </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">2 avocados </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">4 lettuce leaves, thinly sliced </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">1⁄4 cup (60g) cocktail sauce </span></li> </ul> <p><strong>Method:</strong></p> <ol> <li><span style="font-weight: 400;"> Cut the avocados in half and discard the pit.</span></li> <li><span style="font-weight: 400;">Scoop half the avocado out, adding the flesh to a bowl, to create a larger round.</span></li> <li><span style="font-weight: 400;">Scatter the lettuce evenly across each avocado half and top each with 4 prawns. </span></li> <li><span style="font-weight: 400;">Season and mash the avocado. 5. Spoon across each before serving with a dollop of complementary seafood sauce. </span></li> </ol> <p><span style="font-weight: 400;"><em>Optional</em>: To make your own seafood sauce, simply mix 1⁄4 cup (60ml) cream with 2 tablespoons (30g) tomato sauce, a splash of Worcestershire sauce and drop of tabasco. Season to taste. </span></p> <p><em>Recipes by 4Ingredients for Australian Avocados.</em></p>

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Cooling (alcohol-free) summer cocktails

<p>While a summer cocktail is always enjoyable, there are plenty of occasions where you might want or need to be alcohol-free. These delicious mocktails have all the flavour and deliciousness of their spiked cousins but without any of the hard stuff.</p> <p><strong><span style="text-decoration: underline;">Minty mojito</span></strong></p> <p>Light and refreshing, this minty mojito packs a flavour punch.</p> <p><strong>Makes:</strong> 1</p> <p><strong>Ingredients:</strong></p> <ul> <li>5 sprigs fresh mint</li> <li>2 ripe limes</li> <li>1 tablespoon sugar</li> <li>Sparkling mineral water (amount dependent on glass sizes)</li> <li>Ice</li> </ul> <p><strong>Method:</strong><br /> <br />1. Muddle the mint, sugar and a squeeze of lime in the bottom of your glass.</p> <p>2. Drop in a couple of ice cubes and squeeze in the juice from one lime.</p> <p>3. Top with mineral water and add the second lime, cut into wedges.</p> <p><strong><span style="text-decoration: underline;">Elderflower fizz</span></strong></p> <p>Summery and sweet, this elderflower based drink is perfect for hot weather.</p> <p><strong>Makes:</strong> 6</p> <p><strong>Ingredients:</strong></p> <ul> <li>2 tablespoon elderflower cordial</li> <li>1 ½ cups sparkling apple juice</li> <li>1 ½ cups sparkling mineral water</li> <li>3 sprigs mint</li> <li>Ice</li> </ul> <p><strong>Method:</strong><br /> <br />1. Place all ingredients in a large jug and mix to combine.</p> <p><strong><span style="text-decoration: underline;">Fruity daiquiri</span></strong></p> <p>Equally sweet and tart, this ice-cold take on the traditional daiquiri is popular with kids and grown-ups alike!</p> <p><strong>Makes:</strong> 6</p> <p><strong>Ingredients:</strong></p> <ul> <li>½ seedless watermelon, cut into chunks</li> <li>Juice of 2 limes</li> <li>1 cup sparkling mineral water</li> <li>½ cup pure apple juice</li> <li>4 sprigs mint</li> <li>Ice</li> </ul> <p><strong>Method:</strong><br /> <br /> 1. Combine everything in a high-powered blender and process until smooth and icy.</p> <p><strong><span style="text-decoration: underline;">Passionfruit mixer</span></strong></p> <p>Mellow and yellow, this sweet passionfruit confection is the perfect summer treat.</p> <p><strong>Makes:</strong> 1</p> <p><strong>Ingredients:</strong></p> <ul> <li>1 tablespoon brown sugar</li> <li>1 passionfruit, cut in half</li> <li>¾ cup sparkling mineral water</li> <li>½ cup fresh or bottled pineapple juice</li> <li>½ lime</li> <li>Ice</li> </ul> <p><strong>Directions:</strong></p> <p>1. Add all ingredients to a cocktail shaker and shake well. Pour out over ice and enjoy.</p>

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Make your own Baileys Irish Cream

<p>We’ve got a recipe to make your own version of Baileys Irish Cream. It’s so simple, and takes less than five minutes to make.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>400ml sweetened condensed milk</li> <li>1 cup light cream</li> <li>1 ⅔ cup Irish whiskey</li> <li>2 tablespoons chocolate syrup/topping</li> <li>1 tablespoon instant coffee</li> <li>I teaspoon almond extract (optional)</li> <li>1 teaspoon vanilla extract</li> </ul>

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Prawn cocktail recipe

<p>If there's one thing we look forward to during summer it is gorgeous seafood. There's nothing quite better than an ice-cold wine and summer delish prawns on a hot day. Whether it's for a family lunch or an entrée for Christmas, this is a go-to summer recipe.</p> <p><strong>Makes:</strong> Four</p> <p><strong>Preparation time:</strong> 20 minutes</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 iceberg lettuce, washed, shredded</li> <li>600g cooked prawns, peeled</li> </ul> <p><em>Cocktail sauce</em></p> <ul> <li>60ml (1/4 cup) tomato sauce</li> <li>60ml (1/4 cup) thin cream</li> <li>1 tablespoon fresh lemon juice</li> <li>1 teaspoon Worcestershire sauce</li> <li>Dash of red Tabasco pepper sauce</li> <li>Salt &amp; freshly ground black pepper</li> <li>Sweet paprika to garnish </li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. To make the cocktail sauce, combine the tomato sauce, cream, lemon juice, Worcestershire sauce and Tabasco in a small bowl. Season with salt and pepper as desired.</p> <p>2. Place the lettuce in four cocktail glasses. Top with the prawns, drizzle with the cocktail sauce and garnish with paprika. Serve immediately.</p>

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Manhattan cocktail recipe

<p>If you’re after a nice aperitif to get your night started you can’t do much better than a Manhattan. This bold, smooth cocktail is full of flavour.</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>60mL Rye whisky</li> <li>20mL Sweet Red Vermouth</li> <li>1-2 Dashes of Bitters</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Fill a glass with ice.</li> <li>Add all ingredients.</li> <li>Stir thoroughly.</li> <li>Strain into a chilled cocktail glass.</li> <li>Garnish with an orange twist or maraschino cherry.</li> </ol> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><strong><em><span style="text-decoration: underline;"><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/month-of-love-cocktail/">A love potion cocktail</a></span></em></strong></p> <p><strong><em><span style="text-decoration: underline;"><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/03/negroni/">Negroni</a></span></em></strong></p> <p><strong><em><span style="text-decoration: underline;"><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/03/blood-orange-margaritas/">Blood orange margaritas</a></span></em></strong></p>

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A love potion cocktail

<p class="Body">Infused with rose petals, this love cocktail is as tasty as it is pretty.</p> <p class="Body"><span style="text-decoration: underline;"><strong>Makes:</strong></span> 1 cocktail</p> <p class="Body"><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p> <ul> <li>1 cup granulated sugar</li> <li>2 shots of vodka</li> <li>1 cup water</li> <li>1 cup dried (organic, pesticide-free) rose petals (or 2 cups fresh, organic and pesticide-free)</li> <li>1 tablespoon lemon juice (optional)</li> </ul> <p class="Body"><span style="text-decoration: underline;"><strong>Method:</strong></span></p> <ol> <li>Combine sugar and water in a small saucepan, simmering and stirring until sugar is dissolved. Add rose petals and continue to simmer on low heat for five minutes or so. Add lemon juice and remove pan from heat. Allow mixture to steep for approximately 30 minutes, then pour through a fine-mesh strainer to remove solids. Store in the refrigerator.</li> <li>Using a special glass, pour in the rose infused syrup and add two shots of vodka</li> <li>Sprinkle left over rose petals in the drink and give your true love a big kiss with your freshly brewed love potion.</li> </ol> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk">head to the abcshop.com.au to order your copy now.</a></span></strong></em></p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/watermelon-sangria/">Watermelon sangria</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/mocha-frappe/">Mocha frappe</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/pear-pomegranate-and-feta-salad/">Pear, pomegrante and feta salad</a></em></strong></span></p>

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Elderflower and mint champagne cocktails

<p>Here’s a delicious cocktail to try. The summer sun might be disappearing soon but this delicious cocktail is no less appealing.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>Eight</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>350ml elderflower cordial</li> <li>Zest and juice of 2 lemons</li> <li>Handful of mint leaves, plus extra for garnishing</li> <li>750ml Champagne or dry sparkling wine</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Combine the cordial, lemon zest, juice and mint (clap the mint leaves in your hands before you put it in – this will bring out the flavour) in a jug.</li> <li>Pour a little of the mix into the bottom of each serving glass, then top up with bubbly.</li> <li>Serve immediately or garnish with berries for extra flavour. </li> </ol> <p><em><strong>Written by Sam Mannering. First appeared on</strong></em> <em><strong><a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a></strong></em></p> <p><strong>Related links:</strong></p> <p><em><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/mojito/">Mojito</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/margarita/">Margarita</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/apple-berry-cream-cheese-scrolls/">Apple berry cream-cheese scrolls</a></strong></span></em></p>

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Aperol spritz

<p>Aperol is the user-friendlier alternative to that other great Italian aperitif, Campari. As it's less bitter and lower in alcohol, it's generally a crowd-pleasing drink.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>3 parts prosecco or sparkling wine</li> <li>2 parts Aperol</li> <li>1 part soda</li> <li>Orange slices</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Fill a glass, jug or tumbler with plenty of ice.</li> <li>Pour the prosecco over it, top with Aperol and then add soda.</li> <li>Stir to blend and add some slices of orange.</li> </ol> <p><em>Written by Ginny Grant. First appeared on <strong><a href="http://www.stuff.co.nz">Stuff.co.nz.</a></strong></em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span>.</a></strong></em></p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/watermelon-sangria/">Watermelon sangria</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/mocha-frappe/">Mocha frappe</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/pear-pomegranate-and-feta-salad/">Pear, pomegrante and feta salad</a></em></strong></span></p>

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Watermelon sangria

<p>Juicy and sweet, this watermelon sangria is the perfect mid-summer cocktail. </p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 16</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>One whole watermelon, cut into cubes</li> <li>1 bottle dry white wine</li> <li>½ cup triple sec</li> <li>1 lime, quartered</li> <li>1 orange, cut into wedges</li> <li>1 cup fresh blueberries</li> <li>Sprig of mint, to garnish</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Place cubed watermelon in a blender and blend on high until smooth. Strain the juice to remove pulp and pips.</li> <li>In a large pitcher, combine the watermelon liquid, wine and triple sec. Stir to combine. Add the lime, orange segments and blueberries to the mix.</li> <li>Chill for four hours before serving with a sprig of mint or slice of lemon.</li> </ol> <p><strong>Related links:</strong></p> <p><em><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/mojito/">Mojito</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/margarita/">Margarita</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/lychee-and-mango-sorbet/">Lychee and mango sorbet</a></strong></span></em></p>

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Margarita

<p>There’s nothing like sitting back on the deck during summer with a tasty margarita. Learn how to make the perfect one for your next gathering here!</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>Six</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>180ml tequila</li> <li>90ml Cointreau</li> <li>90ml freshly squeezed lemon juice</li> <li>4 cups ice</li> <li>Sea salt, to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Methods:</span></strong></p> <ol> <li>Place 6 cocktail glasses into the fridge.</li> <li>Combine half the tequila, half the Cointreau, half the lemon juice and half the ice in a food processor. Pulse on and off until ice is crushed.</li> <li>Spread salt onto a sheet of baking paper.</li> <li>Remove 3 glasses from fridge. Dip rim of each glass into salt.</li> <li>Fill glasses with margarita mix. Repeat with remaining ingredients and glasses.</li> </ol> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/mojito/"><span style="text-decoration: underline;"><em><strong>Mojito</strong></em></span></a></p> <p><em><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/lychee-and-mango-sorbet/">Lychee and mango sorbet</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/apple-and-strawberry-pie/">Apple and strawberry pie</a></strong></span></em></p>

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Mint julep cocktail

<p>If you’re looking for a summer cocktail with something else, why not try our recipe for a mint julep cocktail. It’s light, refreshing and very delicious. <br /><br /><strong>Serves:</strong> Two <br /><br /><strong>Ingredients:</strong><br /><br />•    Tablespoon caster sugar<br />•    1/2 cup dry ginger ale, chilled<br />•    16 fresh mint leaves<br />•    60ml bourbon<br />•    3 cups crushed ice (see note) mint sprigs and straws, to serve</p> <p><strong>Method:</strong><br /><br />1.    Place two teaspoons sugar and 1/4 cup dry ginger ale in two highball glasses.<br /><br />2.    Stir to dissolve sugar.<br /><br />3.    Divide mint between glasses. <br /><br />4.    Using a muddler or wooden spoon, press leaves until lightly bruised. <br /><br />5.    Divide bourbon and ice between glasses. <br /><br />6.    Stir to combine, leaving mint at base. <br /><br />7.    Serve with mint sprigs and straws<br /><br /><em>Source: taste.com.au</em></p>

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