Golden Cocktails

Pitaya/dragonfruit & Strawberry Daiquiri

Sweet, fresh, and decadent.

3 servings

Ingredients:

2 pitayas

100 gr Frozen strawberries

3 oz Simple Syrup.

3 oz White rum.

5 - 6 Ice cubes

Sprig of peppermint or (basil) to garnish

Recipe:

Peel the pitayas carefully (they have thorns).

Throw everything but the garnish into a blender.

Blend until smooth.

If the consistency is too thick add water.

Tip 1: Please be very careful when handling the pitayas, as they have thorns.

Tip 2: You can substitute the pitaya for dragonfruit.

Tip 3: You can substitute the frozen strawberries for frozen berries.

Tip 4: you can skip the rum and make a virgin pitaya daiquiri.

Cocktail by: @vanwolffen

Pic by: @cinnabarmint

@vanwolffen's Moscow Mule

Fresh, spicy, and intense.

Ingredients:

1/2 oz. Lime juice

1/2 - 1oz. (To taste) ginger syrup (recipe in the link)

2 oz. Vodka

"Spicy" ginger beer

Ice

2 Mint sprigs (1 for taste, 1 to garnish)

Recipe:

Flick the mint sprig to release it's aroma.

In a rocks glass (or a tin mug if available) serve ice to taste (crushed or a few cubes). Place the mint sprig in the glass. (Ideally, smash the mint sprig in the glass.)

Pour the lime juice, vodka, and ginger syrup into the glass.

Top up with ginger beer (this will mix the cocktail).

Garnish with a mint sprig.

Tip: If you're a lightweight like me (Cin) you can put half the vodka. It tastes very good too.

Tip 2: Skip the vodka for a Mockcow Mule.

Cocktail by: @vanwolffen

Pic by: @panchocolinas

Ginger Syrup

Great for flavouring both cocktails and desserts.

Ingredients :

2 cups sugar (brown sugar or regular sugar)

2 cups water

1 lb. Ginger

Recipe:

Peel the ginger.

Cut the ginger in half-inch slices.

Put the water, the sugar, and the cut ginger in a small saucepan, over medium heat.

Let it reduce until you have 3 cups worth of liquid (that's about 5 minutes).

Kill the heat.

Let it cool.

Strain into a glass jar and let it cool completely before you cap it.

It last 2-3 months stored in the fridge.

Recipe by: @vanwolffen

Pic by: @panchocolinas

Ostara Gin-n-Tonic

Ingredients :

1 oz. London Gin (Beefeater)

Dried rose petals

2 ice cubes

1/2 - 1 oz. Simple Syrup (to taste)

Tonic water

Lavender sprig

Recipe:

In a lowball glass.

Add 1 oz. London Gin. Take some dried rose petals (you can crush them if you like) and sprinkle into the glass.

Add 2 ice cubes.

Add up to 1 oz. of simple syrup, to taste.

Top with Tonic water.

Gently stir for 15 seconds.

Add a sprig of lavender for garnish and aroma.

Tip 1: Drink slowly. Allow the rose and lavender aromas to infuse the drink.

Tip 2: Don't use florist shop petals. Find some food grade flowers for this. (Or you can grow them yourself! Just like @vanwolffen)

Cocktail by: @vanwolffen

Mojillini

Fresh and fizzy

Ingredients:

1 fl oz White rum

1 fl oz Simple syrup

2 Halves of canned peaches

5-6 Raspberries.

4-5 spearmint leaves.

Crushed ice

Club Soda

1 spearmint sprigs.

Recipe:

Take 2 halves of canned peach and 5-6 raspberries. Puree them in a blender or food processor.

In a highball glass, pour 1 fl. Oz. white rum, 1 fl. Oz. simple syrup and 4-5 spearmint leaves, you can crush them if you want a stronger spearmint taste.

Add 2 teaspoons of the peach and raspberry puree.

Add crushed ice.

Pour club soda into the glass until full.

Mix if necessary

Garnish with a sprig of spearmint.

Tip 1: For a smoother texture, strain the peach and raspberry puree.

Tip 2: Skip the rum for a virgin Mojillini.

Cocktail by @vanwolffen