Cocktail

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.

Make the most of in-season grapefruit with this gorgeous ruby spritz.

A prosecco-based cocktail recipe inspired by the Peruvian city, the Miraflores is as easy to make as it is to drink.

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

A simple Spanish sip that can be made in batches - perfect for your next fiesta.

Don't be discouraged if you can't recreate the juniper mist in this Süd Polaire Antarctic Dry Martini, it's just as good without.

A modern take on a funky classic.

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

From Auterra Wine Bar in Melbourne, this calming cocktail pairs beautifully with an accompanying kimchi mayo prawn sandwich.

Named after Greece's larger-than-life tycoon, Aristotle Onassis, this gin cocktail is equal parts refreshing and sweet.

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

Like getting caught in the rain? You'd likely appreciate one of these.

Gin, sparkling white, and rosemary shrub. Made for those who like their cocktails on the savoury side.

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.

Meet the original Spritz.

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

Possibly the easiest, and most refreshing cocktail, you'll ever make.

Pink and green and instantly refreshing.

Talk about a refreshing cocktail.

A cocktail-hour crowd-pleaser.

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.

Try this refreshing amaro spritz by Melbourne's Capitano.

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.

It's the Campari and soda you know, but with a little kiss of summer.

Say hello to your new favourite summer drink.

Summer cherries and Lambrusco combine in a Spritz that screams Christmas in Australia.

Here's how to get the party started.

We love the ruby colour of this dessert cocktail, as well as its make-ahead potential. It has easy entertaining written all over it.

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.

Kickstart cocktail hour with this elevated take on the classic Tom Collins.

This fruity take on the classic gin fizz is a headline act.

A gin cocktail that's pleasantly sweet, tart and refreshing.

A grown-up version of the ice-cream spider that's been missing from your life.

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

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.”

For easy summer sipping.

A refreshing combo of bubbles. yuzushu and Aperol, courtesy of the Adelaide eatery.

Prosecco, strawberries and lemon sorbet. What's not to love?