At the recent Snow Peak Way our large Ivory Land Station Shelter became the focus point for some of our fun workshops - including learning to make Cocktails and Mocktails.
A huge thank you to Robyn and Dale for a couple of very enjoyable hours learning how to make some delicious drinks and how to present them properly.
Here are some of their very popular - and colourful - mixes, so you can enjoy making the drinks yourself at home or at camp.
Strawberry, Basil and Lime Cooler
4-5 Strawberries
4-6 Basil Leaves, roughly torn
Lime Juice
Sweetener of choice
Ice
Sparkling Water
Optional: Strawberries. lime or basil to garnish
Add the strawberries, basil, lime juice and sweetener to the bottom of the glass. Muddle for at least a minute. Fill glass with ice and top with sparkling water. Adjust to taste
Apple and Elderflower Fizz
Ingredients
12ml Elderflower Cordial
100ml Cloudy Apple Juice
Mint leaves
Ice
Sparkling Water
Optional: Mint and Apple to garnish
Method
Mix the cordial and apple juice in a glass, add 3-4 torn mint leaves and stir. Fill glass with ice and top with sparking water.
Shochu Melon Citrus Cocktail
Ingredients
60 ml Shochu
60 ml Midori Melon liqueur
30 ml Fresh lemon juice
Maraschino cherry or lemon slice (for garnish)
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Instructions
Pour all ingredients into a cocktail shaker filled with ice.
Shake for a few seconds until the cocktail is chilled.
Strain into an ice-filled glass and garnish with a Maraschino cherry or slice of lemon (optional).
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Toki Julep
Ingredients
50 ml Toki Blended Japanese Whisky
10 ml simple syrup
5 mint leaves
Grapefruit slice
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Method
Lightly muddle the mint leaves and simple syrup.
Pour the whisky and fill the glass with crushed ice.
Stir until the glass is chilled.
Garnish with a grapefruit slice and mint sprig
Kanpai! Cheers!
Images from SPW24 credit Ryan Winterbotham
