It’s time to pack away the thermals and hit your internal de-frost button cause spring is here people! Packed full of fresh ingredients, these cocktail recipes from our VL staff are the perfect way to ring in spring!

Strawberry Gin Smash – from Tahlia Clark – Events Coordinator, VenuesLive NSW

2 limes
1 punnet of Strawberries
1.5 cups of gin (strictly Hendricks in this household)
3 cups sparkling water
Fresh Mint

Juice the limes, tear a handful of mint to release the flavour, wash and chop strawberries into quarters. Throw it all in a jug and mix. Makes just over a litre because we’re not here to waste time!

 

 

 

 

 

The Salty Bird – from Hayley Molloy – Sales Executive, Optus Stadium

45ml White Rum
22ml Campari
45ml Pineapple Juice
15ml fresh lime juice
15ml simple syrup (sugar syrup)
Pinch of salt

Combine all ingredients in a cocktail shaker and shake with ice. Strain and serve into a chilled highball glass.
Top with crushed ice and garnish with pineapple wedge and fresh mint.

 

 

 

 

 

 

 

 

 

All Berry Daiquiri – from Nicole Guyer – Catering Services Coordinator, VenuesLive NSW

This is a take on the most amazing strawberry Daiquiri I had whilst in Mykonos many years ago!

1/2 cup Bacardi
1 tbsp vodka
Generous squeeze of fresh lime
1 cup mixed berries – whatever you have is fine, fresh or frozen – this one was made with fresh strawberries and frozen blueberries. You can even add some watermelon if you feel like it
2 cups ice
Sugar syrup to taste, depending on how sweet you would like it. I use roughly 100ml.

In one simple step – add all ingredients into a blender and blend until smooth!

 

 

 

 

The Illusion – from Hayley Molloy – Sales Executive, Optus Stadium

45ml Midori
15ml Vodka (can use Vanilla vodka)
15ml Cointreau (or Triple Sec)
45ml Pineapple juice
15ml fresh lemon juice

Add all ingredients to a cocktail shaker and shake. Strain and serve over fresh ice into a whiskey or high ball glass. Garnish with a pineapple wedge.