Summer Cocktails

Image source: Contributed

Shake, stir, sip and swizzle your way to cool this summer with these stunning cocktails from some of our favourite bars and bartenders. Cheers to that!

Blood Orange Margarita

45ml Volando Tequila

15ml Cointreau

30ml fresh Blood Orange juice

30ml fresh lime juice

15ml agave syrup

Prepare old fashion glass with salt rim (rub lime wedge around the rim and dab into salt). Add ingredients to cocktail shaker. Add ice. Vigorously shake for 10 seconds. Strain into glass over fresh ice. Garnish with a dehydrated blood orange wheel.

The Bartenders,
0451 636 114


30ml Pink Gin

60ml Prosecco

60ml Soda Water

10ml Rose Syrup

1 pod, Black Cardamom

Garnish with:

Rose Petals

Lime wheel

Build in a wine glass filled with ice by adding each ingredient. Stir and top with rose petals and a lime wheel.

Pucca, 19 Sunshine Beach Road, Noosa Junction.
5613 3202


30ml Cointreau

30 ml fresh lime juice

30 ml Jose Cuervo tequila (gold)

15 ml agave cayenne pepper syrup

Ash salt

Pour into shaker. Hard shake and double strain into a martini glass with ash salt around the edges.

Gust0, 257 Gympie Terrace, Noosaville.
5449 7144


30ml lime juice

15ml sugar syrup

45ml stolen white rum

3-4 fresh lychees (seeded)

4-6 large mint leaves to garnish

Pour the ingredients into
a cocktail shaker. Shake vigorously and pour into a highball glass. Top off with soda water.

Garnish with mint leaves.

Ze Pickle Noosa, 5 Sunshine Beach Road, Noosa Junction.
5357 6054


45ml Gin

15ml Chambord

60ml pineapple juice

30ml cranberry juice

2 lime wedges

Served in a chilled tall glass topped with soda and lime wedges.

Relish Restaurant, Noosa Springs, Links Drive, Noosa Heads.
5440 3317


45ml Fortune Noosa Gin

15ml Cointreau

45ml fresh watermelon juice

20ml fresh lime juice

10ml agave syrup

Add ingredients to cocktail shaker. Add ice. Vigorously shake for 10 seconds. Strain into glass over fresh ice. Garnish with dehydrated lime wheel.

The Bartenders,
0451 636 114


15ml de Kuyper Blackberry

45ml London Dry Gin

30ml cranberry juice

60ml pineapple juice

1 lime wedge

Fill a Boston glass with ice, add spirits and juice, a squeeze of lime and shake. Strain into a schooner and top with soda. Garnish with a pineapple slice and cherry.

Noosa Boathouse, 194 Gympie Terrace, Noosaville.
5440 5070


30ml five Dry London Gin

15ml Maraschino liqueur

15ml Frangelico

15ml lime juice

30ml Cranberry juice

Dash chocolate bitters

Shaved dark chocolate

Chill a martini or coupe glass with ice. Fill a cocktail shaker with ice and combine all ingredients except the shaved dark chocolate.

Shake vigorously and use a double strainer to pour into the chilled glass. Garnish with shaved dark chocolate.

Whisky Boy, 10/203 Gympie Terrace, Noosaville.
0403 600 406


45ml Sunshine & Sons Original Dry Gin

15ml Fiorente Elderflower Liqueur

45ml Forest Berry Iced Tea (pre-made with Origin Tea Forest Berry tea & a teeny splash of sugar syrup)

15ml freshly squeezed lemon juice

Build on ice in a high ball glass, top with Fever Tree Mediterranean Tonic Water.

Garnish with blueberries or any berries you have, and a slice of lemon.

Peregian Beach Hotel,229 David Low Way, Peregian Beach.
5448 3111


45ml Black Cockatoo Spiced
Chilli Rum

30ml Pineapple Juice

15ml Eros Pineapple Liqueur

15ml Black Cockatoo Coconut Rum

10ml Coconut Syrup

1 Lime Flank

1 Square or ball Ice

Combine all liquids in a shaker. Add ice and shake hard for 5 seconds. Single strain into crystal short-ball glass, over ice. Squeeze lime lightly into glass, add lime to beverage and stir once. Garnish with lime and edible flowers.

View by Matt Golinski, Peppers Noosa Resort & Villas
33A Viewland  Drive, Noosa Heads. 5455 2209

About the Author /

Deb has 25+ years' experience providing strategic communications and brand reputation advice to clients in the government, business and not-for-profit clients. She is passionate about Noosa and is an active member of her community, providing PR to Slow Food Noosa and other clients. Her passion lies in working with small businesses to help them succeed. She is planning to release the Tastes of Noosa cookbook with Matt Golinski in 2019.

Post a Comment