Lychee and Rose Petal Martinis served with fairy floss at Miss Moneypenny's Restaurant and Cocktail Bar, Noosa, Queensland.
I was thinking of pink champagne on ice, because I was listening to Hotel California while uploading the new Alexandria Main collection last week. Thinking of pink champagne made me remember all the pretty drinks I've known and loved before. Allow me to share a few favourites...
LYCHEE AND ROSE PETAL MARTINI
2 dashes of bitters
2 shots of gin (I like Bombay Sapphire because the bottle is the colour of the sea)
1 shot rose petal liqueur
1 shot lychee syrup
Shake together and serve, as they do at Miss Moneypenny's, with a jar of turkish delight or rose fairy floss
Chilli and Lychee Cocktail at Rae's on Wategos in Byron Bay, NSW
CHILLI AND LYCHEE COCKTAIL
120 ml lychee syrup (use the syrup from a 550gm tin of lychees)
30ml lychee liquer
6 lychees (fresh is great, but use from your tin of lychees if not available)
1 teaspoon sugar
1 small red chilli, whole and split lengthways
1 egg white
1 cup ice cubes
Pour vodka, lychee liqueur, lychee syrup, lychees and sugar into a cocktail shaker. Stir to break up lychees and dissolve sugar.
Add chilli, egg white and ice cubes.
Shake hard for 1 minute.
Strain into glasses
Pink margarita at Cowch, Dessert and Cocktail Bar, South Brisbane, Queensland
This gorgeous pink margarita is a mixture of tequila, cointreau, lime and raspberry, but unfortunately I can't find the exact composition of ingredients. Instead, I've borrowed a Raspberry Margarita recipe from Difford's Guide for Discerning Drinkers (because aren't we all ;))
7 fresh raspberries (or defrost frozen)
2 shots tequila
1 shot triple sec
1 shot fresh squeezed lime juice
1/8 shot sugar syrup (make this by combining 1 cup (240ml) of water and 1 cup (200ml) of sugar over a low/medium heat until all the sugar has melted. Then allow to cool)
1/2 cup ice
Squish the raspberries in the base of a cocktail shaker
Add all other ingredients
Shake together with ice and fine strain into a martini glass.
At Cowch, they coat the edges of the glass with pink fizz instead of salt and garnish with small squares of turkish delight on a skewer. Dessert and alcohol all combined in one - it's so efficient you could probably claim it as a tax deduction.