Cocktail Recipes


** ABSOLUT RASPBERRY FRUITINI

Ingredients:
  • 45ml Absolut Vodka
  • 15ml Chambard
  • 6-8 Fresh Raspberries
  • Dash of Sugar Syrup

Process:
  1. Muddle raspberries well.
  2. Add ingredients, Shake & strain into a chilled martini glass.
  3. 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:
  1. Muddle fruit in shaker
  2. Add remaining ingredients
  3. Chill
  4. Shake and Strain into a frozen Martini glass
  5. 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:
  1. Combine ABSOLUT KURANT, Poire William and Noilly Prat Dry in a cocktail shaker with cracked ice.
  2. Shake well and strain into chilled glass.
  3. Sink Chambord down the side of the cocktail.
  4. 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:
  1. Shake ABSOLUT CITRON, Cointreau, Lemon Myrtle, lime juice and bay leaves in a shaker.
  2. Strain into a martini glass
  3. 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
  1. Muddle Pineapple
  2. Add ingredients. Shake well & strain into a shilled martini glass.
  3. Garnish with a speared pineapple chunk.
 

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