Our top 5 drinks for the festive season

Our 5 favourite drinks to get you though the festive season

1. Jalapeño Cucumber and Coriander Margarita from Smith & Daughters 

This delicious cocktail is worth a special mention as it’s the signature drink at Smith & Daughters on Brunswick Street, Melbourne. It’s everything you want in a margarita and more – refreshing, spicy, savoury, sweet – and it even makes you enjoy tequila. We'll take two! 

This cocktail can be found within the drinks section of Smith & Daughters: A Cookbook (that happens to be Vegan)

2. A gin and tonic made with Archie Rose’s Signature Dry Gin

Archie Rose’s signature dry gin is a great all rounder with flavours of pine, pepper, lime, oregano and a little spice on the nose. Best served in a deck chair while staring at the ocean. For more information on other amazing Australian spirits head to The Australian Spirits Guide here.

3. New Zealand Wine

Spice up Christmas lunch with a cool, crisp glass of New Zealand Riesling (Spy Valley), Sauvignon Blanc (Montana) or Chardonnay (Cloudy Bay). Learn how to tell the difference with the excellent and just released tome New Zealand Wine. Written by geographer and wine enthusiast Warren Moran, this book is a must for anyone interested in understanding the many extraordinary wines of New Zealand. 

4. Aperol Spritz

Beat the heat this summer with a refreshing Aperol Spritz. Zara and Michael from cult Melbourne bar The Everleigh put a twist on theirs and call it the ‘Have it all Spritz’:

45ml Champagne
22ml Aperol
22ml Cocchi Americano
15 ml Cocchi Rosa
orange and lemon slices, to garnish

Add all ingredients except Champagne to a wine glass with cracked ice. Add Champagne, then garnish with a slice each of  orange and lemon.

5. And finally…a cocktail to cheers with this New Years Eve, the Champagne Julep:

Zara and Michael from The Everleigh describe the Champagne Julep as a 'light and fresh celebratory cocktail...bury your nose as you take your first sip for the ultimate summer refresher'. Delicious! 

90ml Champagne
1 bar spoon sugar syrup
1 white sugar cube
small handful mint leaves
mint bouquet, to garnish

Add all ingredients except Champagne to a julep cup and press with a muddler to crush the sugar cube and bruise the mint. Add Champagne and crushed ice. Swizzle briefly before topping up crushed ice. Garnish with a mint bouquet.  

Both recipes above can be found in the glorious new cocktail compendium A Spot at the Bar.