|
 |
Cocktail Recipes
** ABSOLUT RASPBERRY FRUITINI
Ingredients:
- 45ml Absolut Vodka
- 15ml Chambard
- 6-8 Fresh Raspberries
- Dash of Sugar Syrup
Process:
- Muddle raspberries well.
- Add ingredients, Shake & strain into a chilled martini glass.
- Garnish with two speared raspberries.
** ABSOLUT PHOTOGRAPHY
Created by Mike Enright - Grand Pacific Blue Room, Sydney
Ingredients:
- 40ml ABSOLUT MANDRIN
- 20ml Baron Von Scheuters Peach Schnapps
- 30ml Raspberry & Peach Iced Tea
- 5 chunks of fresh mandarin
- 5 raspberries
Process:
- Muddle fruit in shaker
- Add remaining ingredients
- Chill
- Shake and Strain into a frozen Martini glass
- Garnish with burnt orange zest (float)
** ABSOLUT SCULPTURE
Created by David Alcorn - Jorge, Brisbane
Ingredients:
- 30ml ABSOLUT KURANT
- 20ml Pear Liqueur (Marie Brizard Poire William)
- 10ml Noilly Prat Dry (Dry Vermouth)
- 5ml Chambord
Process:
- Combine ABSOLUT KURANT, Poire William and Noilly Prat Dry in a cocktail shaker with cracked ice.
- Shake well and strain into chilled glass.
- Sink Chambord down the side of the cocktail.
- Garnish with a twist of fresh lime.
** ABSOLUT ART
Created by Henry Motteram, Savvy Bar, Adelaide
Ingredients
- 30ml ABSOLUT CITRON
- 10ml Cointreau
- 20ml Jaggard Lemon Myrtle
- 10ml fresh lime juice
- Bay leaves
Process:
- Shake ABSOLUT CITRON, Cointreau, Lemon Myrtle, lime juice and bay leaves in a shaker.
- Strain into a martini glass
- Garnish with two bay leaves
ABSOLUT PINEAPPLE FRUITINI
Ingredients
- 45ml Absolut Vodka
- 15ml Pineapple liqueur Syrup
- 30ml Fresh Pineapple Juice
- Dash of Sugar Syrup
Process
- Muddle Pineapple
- Add ingredients. Shake well & strain into a shilled martini glass.
- Garnish with a speared pineapple chunk.
|
