Cocktail compendium 1

Cocktail

2 Cocktail compendium Cocktail compendium 3

Contents4 Tanna Coffee Espresso Martini Lotus Blossom Cocktail

5 Travel & Cruise Weekly Raspberry G&T

6 Don Pedro The Signature

7 Rebellious Fish

8 French 75 Davidson Plum Daiquiri

9 Caliente Margarita

10 Big Fan Pisco Sour

11 Matcha Mint Mojito Sweet Lips

12 Passionfruit Mule

13 Mississippi Sunset

14 La Roseraie Kiwi Crush

15 10-day Homemade Limoncello

16 Watermelon Delight Hugo

17 Splendor

18 Asian Fusion Cocktail

19 28 Degrees Cocktail Run from the Tsunami

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What a year 2020 has been, those of us who love to travel have had our wings clipped, but we have been able to have a culinary journey around the world this year with ‘mince & meatball’ recipes and cocktails. We hope you enjoy this little cocktail collection from Travel & Cruise Weekly, put together from recipes supplied to us from your favourite travel operators. Have fun making some over the summer and keep this as a momento from 2020.

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Tanna Coffee Espresso MartiniRecipe courtesy of Vanuatu Tourism

INGREDIENTS• 40ml vodka (if you like it lighter, replace some of the

vodka with a nip of Baileys or Amarula)• 20ml Kahlua• 1 scoop ground Tanna Coffee (Vanuatu Tourism

suggests a medium roast)• Ice cubes

METHODBrew your Tanna Coffee to produce 20mL of fresh espresso.Add espresso, vodka, Kahlua and ice cubes to cocktail shaker and shake until frothy.Strain the mixture into glasses.

Lotus Blossom CocktailRecipe courtesy of Okinawa Tourism

SERVES 2

INGREDIENTS• 45ml awamori• 30ml sake• 60ml lychee juice• 30ml simple syrup• 1/8 lime, cut into wedges• 1/8 red apple, sliced• 2 lychees

METHODMuddle lime wedge in the mixing glass.Pack glass with ice, then pour the ingredients into the glass, shake and strain into a martini glass.Garnish with a slice of red apple and lychee on a stick.

Raspberry G&TTravel & Cruise Weekly’s signature cocktail

RASPBERRY SIMPLE SYRUP

INGREDIENTS• 1/2 cup sugar• 1/3 cup water• Juice of 2 lemons• 1/2 cup raspberries (fresh or frozen)

METHODCombine sugar and water in a small saucepan over low heat and mix until dissolved.Once combined add lemon juice and raspberries.Stir slowly until syrup has reduced slightly, raspberries have softened and syrup has taken on deep red colour.

RASPBERRY G&T

INGREDIENTS• 30ml raspberry simple syrup• 30ml gin• Tonic

METHODPour ingredients into glass filled with desired amount of ice.Stir to combine.

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Rebellious FishRecipe courtesy of Norwegian Cruise Line

INGREDIENTS• 60ml orange juice• 15ml Chinola passionfruit liqueur• 30ml vodka• 7.5ml Cointreau • Prosecco • Berries, to garnish

METHODAdd the orange juice, Chinola passionfruit liqueur, vodka and Cointreau to the cocktail shaker and shake with ice.Strain your cocktail over ice into your glass and top with prosecco.Garnish with fresh berries.

FEEL FREE TO AWAKEN YOUR SPIRITNorwegian Spirit, cruising Australia & NZ from December 2021.

FOR MORE INFORMATION CLICK HERE, CONTACT YOUR TRAVEL AGENT OR CALL 1300 255 200 (AU) OR 0800 969 283 (NZ)

Get ready to take your taste buds on tour on the all-new Norwegian Spirit, completely modernised from bow-to-stern with the adult cruiser in mind. Every dining experience elevated – including the new Italian restaurant Onda by Scarpetta. Every bar and lounge redesigned. And every plate, a culinary delight to be savoured. From Japanese hibachi magic to the French classics there’s a world of flavour to be discovered.

Don PedroRecipe courtesy of Bench Africa

INGREDIENTS• 1-3 shots Amarula or Baileys (or any

milk liqueur)• 3 scoops vanilla ice cream

METHODAdd the ingredients to a blender. Depending on how strong you like your cocktail you can use between 1 and 3 shots of the liqueur.Blend until combined.Serve in a glass immediately.

The SignatureRecipe courtesy of New Caledonia Tourism

INGREDIENTS• 20ml vanilla syrup• 20ml Cointreau• 20ml lemon juice• 40ml strawberry concentrate• 8-10 ice cubes• Crushed ice• Pinot noir champagne• A slice of fresh pineapple, for garnish

METHODCombine vanilla syrup, Cointreau, lemon juice, strawberry concentrate and ice cubes in a cocktail shaker. Shake well, and strain into a wine glass. Add crushed ice until glass is approximately 2/3 full, then top up with champagne. To serve, garnish with pineapple slice.

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Caliente MargaritaRecipe courtesy of Celebrity Cruises

INGREDIENTS• 60ml Don Julio Blanco Tequila• 15ml Ancho Reyes (or Chili Liqueur of choice)• 20ml fresh lime juice• 20ml simple sugar syrup• 2 strawberries, diced• Lime wedge, to serve• Salt and chili flakes, for salt rim• 2 cups ice cubes

METHODCombine tequila, chili liqueur, lime juice, sugar syrup and strawberries into a cocktail shaker.Wipe lime juice around rim of short cocktail glass, gently roll glass edge in salt and chili flake combination until flakes stick to glass rim.Place ice cubes into short cocktail glass.Fill cocktail shaker to rim with ice, add lid and shake for 15 seconds.Strain mixture over ice into cocktail glass ensuring no large pieces of strawberries are in the mixture.Serve with wedge of lime.

French 75Recipe courtesy of Hauts de France

INGREDIENTS• 30ml gin• 120ml champagne• 15ml lemon juice• 1tsp sugar

METHODCombine gin, lemon juice and sugar in shaker with ice and shake.Pour into champagne flute and top with champagne

Davidson Plum DaiquiriRecipe courtesy of Ayers Rock Resort

INGREDIENTS• 30ml white rum• 30ml triple sec• 30ml Davidson Plum puree• 15ml sugar syrup• 15ml freshly squeezed lemon juice• Lime wheel to garnish

METHODAdd 4 cubes of ice & all ingredients in a cocktail shaker. Shake thoroughly.In a separate jug or shaker, add 4 cubes of ice and crush.Place crushed ice into a chilled Margarita glass.Strain the cocktail mix into the glass. Garnish with lime wheel.

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Big FanRecipe courtesy of Hong Kong Tourism Board

INGREDIENTS• 50ml Hendricks gin• 20ml fresh lime juice• 20ml syrup• Fresh cucumber chunks, 3-4pcs• Fresh mint, 3-4 leaves

METHODPlace the lime juice, syrup and cucumber chunks into a shaker and muddle the cucumber.Lightly smash the mint leaves by hand and add into the shaker, followed by Hendricks Gin.Add ice and shake for 6-8 seconds.Double strain the liquid into a chilled Martini glass and garnish with a cucumber slice.

Pisco SourRecipe courtesy of Adventure World Travel

INGREDIENTS• 60ml Pisco• 30ml lemon juice• 1-2 teaspoons of caster sugar• Crushed Ice

METHODFill your shaker halfway with ice (if you don’t have a shaker a glass jar can also work well).Add the pisco and lemon juice to the shaker.Add 1-2 teaspoons caster sugar (depending on how sweet you like it).Add the lid to your shaker and give it a good shake to dissolve all the sugar.Pour into a glass of your choice using a strainer so you don’t get any ice in the glass.Enjoy, Salud!

Matcha Mint MojitoRecipe courtesy of COMO Hotels and Resorts

INGREDIENTS• 6 fresh mint leaves• 1 ounce honey or ginger syrup• 1 ounce fresh lime juice• 1/4 to 1/2 teaspoon Matcha powder• 2 ounces ginger ale• Ice• Lime wheel and mint sprig to serve

METHODPlace the mint leaves, syrup and lime juice in a cocktail shaker. Muddle it gently to release the aroma of the mint.Add the matcha and ginger ale. Fill the shaker with ice and shake until chilled.Strain the mixture into a separate, ice-filled glass. Garnish and serve.

Sweet LipsRecipe courtesy of COMO Cocoa Island

INGREDIENTS• 40ml Absolut vodka• 20ml Malibu rum• 100ml pineapple juice• 4 drops grenadine• 40ml coconut cream

METHODChill a glass by filling it with ice.Place all ingredients into a blender and blend for ten seconds.Discard the ice from the glass and pour in the cocktail mix gently.Garnish with a slice of fresh pineapple.

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Passionfruit MuleRecipe courtesy of Royal Caribbean International

SERVES 2

INGREDIENTS• 120mL vodka (pineapple or plain)• 6 tbsp passionfruit (usually about 4-6

passion fruits)• 2 tsp lime juice• 240mL ginger beer or ale• Mint Leaves

METHODDivide the pulp, lime juice and mint leaves into tumbler glasses and muddleAdd in 2 nips of vodka to each glass and add ice.Pour ginger beer over the ice and garnish with fresh mint.

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Mississippi SunsetRecipe courtesy of Viking Cruises

SERVES 12

INGREDIENTS• 30ml citrus vodka• 15ml orange liqueur• 15ml strawberry liqueur• 60ml sweet-and-sour mix• ½ tsp lemon juice, freshly

squeezed

METHODFill cocktail shaker with ice halfway, add all ingredients, shake and strain over a chilled cocktail glass.Garnish with lemon wedge.

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The ship’s cutting-edge design, expansive windows and comfortable amenities will make it the first truly modern cruise ship in the region. Hosting 386 guests in all balcony and veranda staterooms, the new state-of-the-art Viking Mississippi is inspired by our award-winning Viking Longships and ocean ships.

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La RoseraieRecipe courtesy of Visit Monaco

INGREDIENTS• 30ml Vodka infused with rose• 30ml rhubarb syrup (homemade)• 50ml cranberry juice• 15ml lemon juice• 100ml Champagne

METHODFor the rhubarb syrup: clean, peel and cut rhubarb into pieces. Add powdered sugar. Bring water to a boil and add rhubarb to it.Leave to cool down and naturally this becomes a rhubarb confit.Mix the rhubarb confit, filter it and it’s done.Mix with other ingredients, and enjoy!

Kiwi CrushRecipe courtesy of Crystalbrook Collection

INGREDIENTS• 30ml vodka• 30ml Midori• One kiwi fruit • Lemon wedges • Soda water • Lemonade

METHODMuddle kiwi fruit and two lemon wedges. Add liquids.Shake and pour into highball or hurricane glass.Top with 1/2 soda water, 1/2 lemonade.

10-Day Homemade LimoncelloRecipe courtesy of Oceania Cruises

INGREDIENTS

• 6 unwaxed lemons (preferably organic)• 1 (750-millilitre) bottle vodka, preferably Belvedere• 2 cups sugar• 1 cup water

METHODWash the lemons well and remove their rinds (don’t include any of the pith). Combine the lemon rind with the vodka in a large sterilised jar, seal and let stand in a dark place for six days.After six days, in a small saucepan combine the sugar and water over medium heat until it simmers and the sugar dissolves. Let cool then transfer the lemon rind from the vodka to the syrup. Reseal the vodka jar and transfer the syrup and rind to a new sterilised jar and seal. Let both jars stand in a dark place for three more days.Remove the rind from the syrup and add the syrup to the vodka (you don’t have to use all of it, add it to your desired sweetness). Strain the combined vodka and syrup into a sterilised bottle and enjoy chilled!

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Watermelon DelightRecipe courtesy of the Sheraton Grand Sydney

INGREDIENTS• 1 cup watermelon cubes• 4 strawberries• ¼ cup lime juice• 1.5 shots Absolute Vodka• 3 ice cubes

METHODCombine ingredients and blitz for 15 seconds, strain and pour to perfection!

HugoRecipe courtesy of Switzerland Tourism

INGREDIENTS• 8 ice cubes• 8 tbsp Elderflower syrup• 400ml sparkling water• 8 stalks mint leaves• 400ml Prosecco• 1 lemon or lime

METHODPut the ice cubes in a white wine glass, then pour the elderflower syrup, Prosecco and mineral water into the glass.Cut the lemon or lime into slices and add to the glasses with the mint leaves.

SplendorRecipe courtesy of Regent Seven Seas Cruises

INGREDIENTS• 30ml citrus vodka• 45ml Crown Royal Whisky (or any

kind of whisky you already have)• 25ml fresh lemon juice• 25ml ginger puree• 15ml honey syrup• 3-5 drops of citrus bitters• Orange peel to garnish

METHODCombine all ingredients in a glass.Add an orange peel to garnish and enjoy!

EVERY

LUXURYINCLUDED

*Terms & conditions apply

JOIN THE WORLD’S MOST LUXURIOUS FLEET™

The Regent Experience has long been absolute in its inclusiveness,

seeking to provide you, our traveller and guest, with the most enriching

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INCLUDED

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28 Degrees CocktailRecipe courtesy of the Gold Coast Convention and Exhibition Centre

INGREDIENTS

• 45ml Greenhouse Gin• 30ml passionfruit pulp• 20ml lime juice• 20ml pineapple juice• Grapefruit tonic• Pineapple leaves, rosemary sprigs,

dehydrated grapefruit and lime wheels to garnish

METHODPour passionfruit pulp into a glass an add ice.Pour gin, lime juice and pineapple juice over ice.Top with grapefruit tonic.Garnish with pineapple leaves, rosemary sprigs, dehydrated grapefruit and lime wheels for the full 28º experience.

Run from the TsunamiRecipe courtesy of Jayson Westbury of Dovic Consulting

INGREDIENTS• 30mls vodka• 30mls gin• 30mls aperol• Soda water to size of glass• Sparkling wine to taste

METHODAhead of time: Make several frozen orange juice cubes – these will be used in place of ice. Make enough for as many drinks as you feel – 4 standard cubes per drink is recommended.

Select a large glass with a solid base but you will need something that is about 300-400ml in size or bigger.Place 4 frozen orange juice cubes in the glass.Pour over the ice the vodka, gin and AperolPlace a slice of orange in the glass – run the orange around the rim of the glass to add some tastePour around 30-40mls of sparkling into the glass let that settleThen top up the glass with soda water freelyBest drunk from the glass and not from a straw to get the full flavour of the orangeEnjoy and recommend two drinks per sitting.

Asian Fusion CocktailRecipe courtesy of APT

INGREDIENTS• 1 nip vodka (or more to your liking)• 1 nip lemongrass cordial • 1 cup (approximately) soda water • Dash of water• 3 or 4 mint leaves• 1 stick lemongrass, bruised• Lemon or lime slices (optional)

METHODIn a cocktail shaker, add vodka, lemongrass cordial, and lemongrass, top up with soda water and a dash of water.Add ice if desired. Stir it – don’t shake it!Pour into a cocktail glass and add mint plus lemon or lime slices (optional).

Luxury Mekong River Cruising with APT

Aboard the new and spacious Mekong Serenity ship, discover the iconic sights and landscapes of Vietnam and Cambodia

on an all-inclusive luxury river cruise with APT.

Exclusive to APT is the onboard ‘Indochine by Luke Nguyen’ restaurant where guests can delight in the taste of Vietnam with an intimate culinary journey inside a private dining room of 16 people aboard

the Mekong Serenity, with an exclusive five-course menu designed by renowned chef Luke Nguyen. Guests will also

enjoy included international house wine, local beer, spirits and soft drink to accompany the meal.

Departures available July 2021 to December 2022

For more information on departures visit aptouring.com.au/Mekong-Serenity or call 1300 214 938

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