Cocktail creations
Our personal favourites, crafted to be made and enjoyed at the comfort of your own home.
Passionfruit Sour
​GLASS: Martini
INGREDIENTS:
45ml Bondi Blue Vodka
1 passionfruit
2 tablespoons passionfruit puree
60ml orange juice
15ml lemon juice
1/2 an egg white
Ice
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METHOD:
Add ingredients into a cocktail shaker.
Shake Shake Shake!
Strain into a chilled glass of your choice.
Delicately sit a passionfruit half on top to garnish.
Blueberry mule
​GLASS: Martini
INGREDIENTS:
45ml Bondi Blue Vodka
1 passionfruit
2 tablespoons passionfruit puree
60ml orange juice
15ml lemon juice
1/2 an egg white
Ice
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METHOD:
Add ingredients into a cocktail shaker.
Shake Shake Shake!
Strain into a chilled glass of your choice.
Delicately sit a passionfruit half on top to garnish.
Fairy bread bubblegum Martini
​GLASS: Martini
INGREDIENTS:
45ml Bondi Blue Vodka
15ml Monin bubblegum syrup
10ml sugar syrup
15ml blue curacao
1/2 egg white
Ice cubes
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METHOD:
Dip the edge of a martini glass in simple syrup and rim with hundreds of thousands. Add ingredients into a cocktail shaker and shake shake shake!
Strain into your chilled martini class and garnish with a piece of fairy bread.
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Byron Bay Cookie
Martini
​GLASS: Martini
Serves 4
INGREDIENTS:
4 x 60g Byron Bay Cookies
160ml coffee
80ml Bondi Blue Vodka
250g mascarpone
250ml Thickened cream
2 Tbsn icing sugar
METHOD:
To make the espresso martini, combine vodka and República Organic Espresso in a small jug.
Place the mascarpone, cream and icing sugar in a large bowl. Add 1 tablespoonful of the martini mixture. Use a balloon whisk to whisk until soft peaks form.
Break each cookie in half and crumble one half of each cookie. Place about 1 tablespoonful of mascarpone mixture in the base of 4 martini or serving glasses. Top with cookie crumbs. Drizzle over 1 tablespoonful of remaining martini mixture. Top with another tablespoonful of mascarpone mixture. Repeat with more cookie crumbs and martini mixture.
Cover half the area with more mascarpone mixture and martini mixture, finishing with the half cookie on top. Serve.
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