Drinks Recipes

The flavours of Sangria inspired this boozy granita dessert-cocktail hybrid.

This sophisticated springtime spritz is made by the batch. Leave the pitcher on the table for breezy top-ups.

Move aside, hot toddy!

Jugs of Paloma cocktail are a great time waiting to happen.

A Barbie pink twist on the spicy Margarita from the Bar Rochford team.

Using locally made sloe gin, the Wallflower cocktail is a crowd-pleaser thanks to its characteristic sour-sweetness.

A refreshing summer shrub to make in bulk - then just add soda (or booze).

A modern take on a funky classic.

A light and bright take on the classic red-based sangria.

This smoothie makes getting your daily five serves of fruit and vegetables a whole lot easier.

Perfect for either solo indulgence on a hot day, or to enjoy with friends, this gimlet recipe uses basil for a fresh finish.

A traditional and classic recipe for one of the most iconic cocktails there is.

We like ours with a splash of yuzushu.

This punch is perfect for picnics (or any time the sun's out, really). And the Champagne makes it just that little bit more special.

The delightfully bitter cocktail we'd happily imbibe before and after dinner.

Pink and green and instantly refreshing.

Talk about a refreshing cocktail.

A cocktail-hour crowd-pleaser.

An old fashioned, made new.

A sweet and savoury temptation.

This Gimlet packs an extra punch.

A gin and tonic - with a twist.

The combination of bubbles, gin and a touch of sugar equals a classy cocktail.

Brunch means Bloody Marys. Here, they're full of verve thanks to a salt-and-pepper rim, lime juice and a juicy green olive. Bottoms up.

Brown and boozy, and not for the faint of heart.

Refreshment incoming.

Say hello to your new favourite summer drink.

No mere health fad, a tasty green smoothie is now a firm part of the Australian breakfast landscape. This version with avocado is deliciously creamy.

This fluffy white libation looks innocent enough, but it can pack a hearty festive punch.

Why didn't we think of this before?

How to make one of the greatest drinks in the cocktail oeuvre.

Gin, lime, sugar. It doesn't get any easier than this.

The refreshing drink you need for summer.

Pimms may be the traditional tennis tipple, but this Spritz version is less sweet and more refreshing.

A refreshing non-alcoholic drink that tastes like Australian summer.

A fresh, vibrant riesling-based punch.

What can be more refreshing than a cold beer on a hot day? Answer: a cold beer with a splash of lime juice and a dash of hot sauce.

An excellent way to use that bottle of rosé you were given but will never drink.

An easy digestif to end the evening.

“This is based on tepache, a traditional Mexican fermented beverage, crossed with a Margarita-style drink called a Toreador,” says La Casita bartender Ben Mudge.

Just as suitable for barbecues as it is for luxe cocktail parties.

“Orange is traditionally eaten alongside mezcal, inspiring this variation on the classic Margarita. It’s rich and smoky, with a warming spice-salt rim,” says La Casita bartender Ben Mudge.

“This cocktail is named for its pink colour, which comes from the hibiscus syrup we make,” says La Casita bartender Ben Mudge. “It’s garnished with candied flowers and a grilled lemon slice, which gives it a lovely caramelised lemon flavour.”

Get the party started with this tickled-pink drink.

Named after Tasmania's infamous tiger, this gin cocktail doesn't bite but it's every bit as unique as its namesake.

This variation on a classic Martini hails from the suburb for which it's named, making the most of Poor Toms Sydney Dry Gin and its notes of berry and apple.

You've heard of the Dark 'n' Stormy, but why not try a cocktail of navy-strength gin with ginger beer and lime?

Australian Negroni recipe - Stir ingredients in a cocktail glass, strain into a glass over a large ice cube

A gin punch recipe from Archie Rose Distilling Co in Sydney that brings out the pear and honey botanicals of their Distiller's Strength gin. Throw everything into a bowl and the party's begun.

Above Board, a new cocktail bar in Collingwood with an ex-Bar Americano bartender at the helm, share the recipe for The Empire Strikes Bax, a coffee-spiked riff on a Negroni.

Champagne Crustas recipe - Mix orange juice, elderflower liqueur, syrup, brandy and bitters in a mixing glass half-filled with ice and stir with a bar spoon until chilled

Have this chilling in the fridge so it’s set to be served over ice when you’re ready. It’s great at brunch and it would also be excellent frozen in popsicle moulds.

We're calling this one the saucy cousin to the Negroni.

A classic Sgroppino is made with lemon sorbet and vodka, topped with sparkling wine. We've gone for a Bellini-style twist with a nectarine sorbet.

A simple twist on the Martini that's simply delicious.

We owe Puglia-born wine distributor Sabino Matera for this simple and sublime sundowner. A fresh bottle of vermouth makes all the difference in The Sabino.

The classic New Orleans cocktail, made with a half-and-half mix of cognac and rye whiskey.

Pineapple, orange, rum and bitters - what's not to love about this party-starting punch?

“This is a drink found in good bars and also one you’d knock up for friends at dinner parties,” says ex-Garagistes chef Luke Burgess.

The secret is the carmelised chocolate syrup - make a batch and add a decadent chocolate hit to your next baking project.

Charlie Ainsbury and Luke Ashton cocktail recipe for the Cerise from This Must be the Place in Sydney.

Charlie Ainsbury and Luke Ashton cocktail recipe for the Wildlife from This Must be the Place in Sydney.

Charlie Ainsbury and Luke Ashton cocktail recipe for the Chambéry from This Must be the Place in Sydney.

Charlie Ainsbury and Luke Ashton cocktail recipe for the Afterglow from This Must be the Place in Sydney.

Charlie Ainsbury and Luke Ashton cocktail recipe for the Evergreen from This Must be the Place in Sydney.

Charlie Ainsbury and Luke Ashton cocktail recipe for the Provence from This Must be the Place in Sydney.

Charlie Ainsbury and Luke Ashton cocktail recipe for the Belafonte from This Must Be the Place in Sydney.

Recipe for minty breakfast blend drink.

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Australian Gourmet Traveller recipe for pineapple, mint, ginger and lime crush.

Sweet watermelon and the slightly bitter notes of Campari equal a match made in heaven.

Australian Gourmet Traveller recipe for mango and makrut lime bubble tea.

Australian Gourmet Traveller recipe for Peach-Ginger Punch with Rye.

Australian Gourmet Traveller cocktail recipe for Ruby Crush.

Australian Gourmet Traveller cocktail recipe for Amaro and Rye.

Australian Gourmet Traveller cocktail recipe for Umeshu Cooler.

Australian Gourmet Traveller recipe for blood orange and Aperol slushie.

Australian Gourmet Traveller recipe for vanilla milk with salted caramel marshmallows.

Australian Gourmet Traveller recipe for coconut, banana and cinnamon crush.

Australian Gourmet Traveller recipe for sparkling rose cup.

Australian Gourmet Traveller recipe for ginger-pineapple fizz.