Spring Cocktails 2018
With spring just around the corner, it’s time to celebrate the promise of longer days and shorter nights. What better way, than with a cheeky little cocktail? The following recipes were created with the biggest food trends of 2018 in mind and are all under 100 calories. Enjoy!
Smirnoff Bittersweet Crush
A soda based fruity concoction with crushed raspberries and smashed blood orange.
Glass: Long Tumbler
Calories: approx. 87 calories
25ml Smirnoff Vodka
1/3 small blood orange
Ice – crushed
Place the raspberries and slices of the blood orange at the bottom of a glass and muddle. Fill the glass with a generous amount of crushed ice and pour Smirnoff Vodka. Top with soda. Decorate the glass with a fresh blood orange segment and serve.
Gordon’s Pomegranate Boire
A classic blend with a fruity twist – slimline tonic complimented by pomegranate ice cubes.
Glass: Copa Glass
Calories: approx. 92 calories
25ml Gordon’s London Dry Gin
200ml Slimline Tonic
4tbsp Pomegranate seeds
Two hours prior to serving, add 4tbsp pomegranate seeds to water and pour into an ice cube tray. Once frozen, add all ingredients to a glass and stir gently with a cocktail stirrer and serve.
The Captain’s Berry Daiquiri
A daiquiri fused with blackberries and stevia, blended with ice.
Glass: Short Tumbler
Calories: approx. 69 calories
25ml Captain Morgan White Rum
1/4 cup Blackberries (plus extra for serving)
1 tsp Stevia
Crush the blackberries (leave a small handful to one side). Add to a cocktail shaker along with the stevia, ice and Captain Morgan’s. Shake well and strain. Add some of the leftover blackberries to a serving glass and top with the cocktail.
A spicy, citrus combination of ginger kombucha and yuzu with a hint of mint.
Calories: approx. 90 calories
25ml Tanqueray London Dry Gin
500ml Ginger kombucha
Squeeze of fresh yuzu/ lemon (plus a few slices to serve)
Small handful of Ice
Combine Tanqueray London Dry Gin, kombucha, ice and a squeeze of yuzu or lemon in a glass and stir until combined. Add some lemon/yuzu slices on the edge of the glass along with some fresh mint.