Cola Julep


Ingredients:

  • 3 Limes
  • Handful of Mint
  • Crushed Ice
  • Mint sprig to garnish

Preparation:

  1. In a highball glass gently muddle the mint and water.
  2. Fill the glass with crushed ice, add Coca-Cola Stevia No Sugar and stir well. 
  3. Garnish with a mint sprig.

Served: On the rocks; poured over crushed ice

Garnish: Mint sprig

Drinkware: Highball glass

Rangitoto Sunrise

Ingredients:

  • 15ml Keri Pulpy Orange
  • Keri 50% Less Sugar Fruit Drink Orange and Apple
  • Schweppes Soda Water
  • Dash of Grenadine

Preparation:

  1. In a cocktail glass pour Keri Pulpy Orange into bottom of glass, add cracked ice, pour over Keri 50% Less Sugar Fruit Drink.
  2. Top with Schweppes Soda Water, do not stir.
  3. Add a dash of Grenadine.

Served: Poured over cracked ice

Garnish: Slice of lemon

Drinware: Cocktail glass

Variations: Add a dash of lime or passionfruit syrup

Coconut Winter Pick-Me-Up

Ingredients:

  • Fresh ginger
  • 1⁄2 tsp of turmeric
  • 200ml of ZICO coconut water
  • Juice of 1⁄2 a lemon
  • Honey to taste

Preparation:

  1. Finely grate or mince ginger, add turmeric and honey, pour over 1 cup of boiling water and leave to steep for 3-5 minutes.
  2. Add lemon juice to taste.Allow to cool.
  3. In a glass tumbler, filled with cracked ice, pour 20ml of steeped ginger mixture then top with chilled ZICO coconut water, garnish with lemon.

Served: Over ice

Garnish: Slice of lemon

Drinkware: Glass tumbler

Lemon Mocktini

Ingredients:

  • Juice of 2 lemons, slices of lemon for garnish
  • 1⁄2 cup sugar syrup
  • Sprigs of rosemary, hold some for garnish
  • 1L chilled sparkling mineral water

Preparation:

  1. To the sugar syrup add lemon and one sprig of rosemary. '
  2. Strain.
  3. Add cracked ice to martini or cocktail glass.
  4. Pour over 20ml of strained syrup mixture, top with chilled sparkling mineral water. 
  5. Garnish with rosemary and lemon slice.

Served: Over ice

Garnish: Rosemary and slice of lemon

Drinkware: Martini glass or cocktail glass

Published with thanks to Restaurant and Café Magazine.