Winter Warmer Cocktails

It’s not like we’re counting down the days until winter’s over, but with only a few days until spring, let’s relish the last of these cool nights and warm our bones with one of these fiery cocktails.

LEMON LONG ISLAND BY HEYA BAR
This may be the only Long Island Iced Tea you remember – it’s really that delicious. Made with CAPI Spicy Cola, gin, Chartreuse Yellow, and fresh lemon juice, this potent powerhouse will be sure to get the party started.

INGREDIENTS
– ice
– 30ml gin
– 30ml Chartreuse Yellow
– 45ml lemon juice
– 10ml sugar syrup
– CAPI Spicy Cola
– scoop of lemon sorbet
– sprig of fresh mint, to garnish

DIRECTIONS
1. Add ice to a highball glass.
2. Pour in gin, Chartreuse Yellow, lemon juice, and sugar syrup.
3. Top with CAPI Spicy Cola.
4. Add a scoop of lemon sorbet.
5. Garnish with a sprig of mint.

DARK & STORMY BY MOJO RECORD BAR
If you find yourself walking along Sydney’s bustling York Street, we suggest you take shelter from the winter chill at Mojo Record Bar. Treat yourself to their tempestuous Dark & Stormy made with CAPI Flamin’ Ginger Beer. It’s the perfect accompaniment to their smooth jazz and carefully curated blues.

INGREDIENTS
– ice
– 45ml Kraken Rum
– 30ml fresh lime juice
– 10ml sugar syrup
– CAPI Flamin’ Ginger Beer
– 1/2 fresh lime, to garnish
– Chartreuse Green

DIRECTIONS
1. Add ice to a silver tumbler.
2. Pour in Kraken, fresh lime juice, and sugar syrup.
3. Top with CAPI Flamin’ Ginger Beer.
4. Soak lime in Chartreuse Green.
5. Set lime alight, turn inside out, and then use as garnish.

PEAR & VANILLA MOCKTAIL
We’ve combined our lively CAPI Ginger Beer with rich vanilla and fresh pear nectar to create a gorgeous little mocktail that’s sure to satisfy your sweet-tooth, and leave you feeling virtuous.

INGREDIENTS
– 200ml water
– 200g caster sugar
– 1 vanilla pod
– juice of 1/2 lemon
– 1 cup pear nectar
– CAPI Ginger Beer
– thin slice of pear, to garnish

DIRECTIONS
To make the mocktail:
1. Fill 4 highball glasses with ice.
2. Pour syrup (recipe below) and pear nectar evenly among each glass.
3. Top each glass with CAPI Ginger Beer.
4. Garnish with leftover vanilla bean and thin slice of pear.

To make the syrup:
1. Combine water, sugar and vanilla pod in a saucepan and gently simmer over medium heat for about 15 minutes.
2. Cool, then strain through a muslin cloth or sieve.
3. Add lemon juice to cooled syrup and stir through.
Serves 4.

MULLED GINGER BEER
Take a seat in your favourite arm chair, kick up your boots, and warm your weary bones by the fire. Our bold and buttery mulled ginger beer, features earthy spices, lively citrus and smooth Kraken Rum. It’s the perfect remedy for curing those winter blues.

INGREDIENTS
– 4 bottles of CAPI Flamin’ Ginger Beer
– 2 slices of fresh ginger
– 4 star anise
– 2 cinnamon sticks
– juice and peel of one orange
– 1 vanilla pod
– 180ml Kracken Rum

DIRECTIONS
1. Add CAPI Flamin’ Ginger Beer to a medium-size saucepan.
2. Add fresh ginger, star anise, cinnamon, orange juice and peel, and vanilla pod, and gently simmer for about 20 minutes.
3. Cool, then strain through a muslin cloth or sieve.
4. Pour cooled syrup into glasses with a shot of Kracken Rum. This drink can be served warm or cool, whatever tickles your fancy.
Serves 4.

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