The Northern Territory news Mon 25 Jan 2021
The Northern Territory news; NewspaperNT
Community newspapers -- Northern Territory -- Darwin.; Australian newspapers -- Northern Territory -- Darwin.
News Corp Australia
Copyright. Made available by the publisher under licence.
News Corp Australia
MONDAY JANUARY 25 2021 LIFESTYLE 41 V1 - NTNE01Z01MA METHOD AUSTRALIANO COCKTAIL INGREDIENTS 45ml Poor Toms Imbroglio liqueur 45ml Maidenii Classic Vermouth Blood orange wedges Fill a fine, clear tumbler with ice. Add Imbroglio and vermouth, and stir. Garnish with blood orange wedges to serve. SERVES 1. PREP X MINS. METHODINGREDIENTS 1/2 cup (125ml) Archie Rose Vodka 1/2 cup (125ml) Never Never Distilling Co Triple Juniper Gin 90ml Brookies Macs liqueur 750ml bottle Dal Zotto Prosecco Pub Squash, to top Pineapple wedges 8 lime quarters, plus extra lime juice to rub over glass rims Mint Wizz Fizz (optional) 1. Half-fill a large punch bowl with ice. Add vodka, gin and liqueur. Pour in prosecco and top up with Pub Squash. 2. Decorate punch with equally sized pieces of seasonal tropical fruit. Squeeze in 8 lime quarters and throw in the husks. Garnish with mint and stir. 3. Rub rims of glasses with extra lime juice and roll in Wizz Fizz (if using). Ladle punch into glasses with a pineapple wedge, to serve. SERVES 4.GONE TROPPO PUNCH METHOD WATERMELON FROS ICE CREAM FLOAT INGREDIENTS 1/4 watermelon, peeled, chopped, frozen overnight 1 1/2 cups (375ml) vodka 750ml bottle chilled ros 2 cups (500ml) chilled lemonade Vanilla ice cream and crumbled freeze-dried raspberries, to serve 1. Whiz watermelon, vodka and ros in a blender until smooth and slushie-like. 2. Divide among glasses and top with lemonade, a scoop of ice cream and freeze-dried raspberries. Serve immediately. MANGO DARK AND STORMY METHOD INGREDIENTS 1 tbs lime juice 2 tbs mango puree 1 tbs sugar syrup 1/4 cup (60ml) dark rum 150ml ginger beer Combine juice, mango, sugar syrup and rum in a glass. Top with crushed ice and ginger beer. Serve immediately. SERVES 1. SERVES 12. PREP 5 MINS. APEROL SPRITZ SLUSHIE METHOD INGREDIENTS Spritz and match 1 orange Ice cubes 300ml Aperol 600ml chilled prosecco 200ml chilled soda water Bay leaves, to serve SERVES 8. PREP 10 MINS. COOK 2 HRS GET INTO THE SPIRIT WITH THESE PLAYFUL SUMMER COCKTAILS 1. Place orange in a saucepan and cover with cold water, placing a small heatproof saucer over orange to keep it submerged. Bring to the boil over medium heat and cook for 1 hour 30 minutes or until very soft. 2. Cool completely, then transfer to a blender and whiz until smooth. Pass through a fine sieve into a bowl. Line glasses with orange puree. 3. Fill blender with ice, add Aperol and blend until smooth and slushielike. Spoon into glasses. Top with prosecco and soda, and garnish with bay leaves to serve. SMART daily