All posts in Drinks

Pimm’s Cocktail with Homemade Ginger Cordial

Last week we had the opening of Deja View Cinema, and oh my, it was awesome! Fantastic turnout, such a great vibe. The beloved ‘John Candybar’ was a hit! We opened with a bang, featuring Terminator 2 on Thursday night and Gremlins 2 on the Friday (which I had never actually seen – Seb does all the programming). Both movies were amazing to watch with a big audience, super fun. Check out the program and pop down sometime! More info at



Righto, so back to the post… Quite a few months ago (I’m talking over 4 months) the kind people at Pimm’s sent me a bottle of the good stuff, along with a recipe to their famous cocktail and few other little bits and bobs. Unfortunately life and weddings got in the way and I haven’t had a chance to blog about this until now. Sheesh!

Two weeks ago I photographed some recipes for client work, one of which was for this delicious Homemade Ginger Cordial. I had some in the fridge leftover from the shoot, so I thought I’d use it in this cocktail. Of course you can use store bought ginger beer but if you’ve got a spare hour (tops!) you could quite easily whip up a batch (which makes about 1.25 litres) that should last a while. I added a little extra freshly grated ginger to this last batch which gave it a bit more bite, but if you’re not a big fan of ginger I’d stick to the regular recipe. On a side note, this is a pretty strong cocktail but compliments a sunny afternoon perfectly!


x e.




Ginger Cordial

6 tbsp fresh grated ginger6 cups water4 1/2 cups sugar4 tsp citric acid3/4 cups lemon juice

1. Combine ginger and water into a large saucepan and bring to the boil for 10 minutes. After this time, strain out ginger (a normal strainer should do the trick) and add sugar, citric acid and lemon juice. Bring to the boil and let simmer for 5 minutes.

2. Next you’ll need to sterilize bottles. To do this wash the bottles in hot soapy water, rinse and let drain. Place bottles into a cold oven and turn onto 110ºC. Let the oven heat to up to this temperature and then once it does, turn the oven off and leave the bottles in for 10 minutes. Take bottles out of the oven and once they’ve cooled slightly add the cordial to the bottles. Simmer all bottle caps in boiling water for two minutes, drain and screw onto bottles.

3. Pour in syrup into the sterilised bottles and seal. The cordial can be consumed immediately. Once opened keep stored in the fridge.


Pimms + Ginger Cordial Cocktail

60ml Pimms40ml ginger cordial30ml dark rum
mineral waterorange, slicedapple, slicedmint, to serve

1. Add Pimms, ginger cordial and rum in a large glass with sliced orange, apple and ice cubes. Top up with mineral water and a sprig of fresh mint.

Potent but delicious!

Strawberry & Mint Riesling Slushie


Well things have progressed slowly with the wedding plans, although I’ve still got a lot of the essential things that need doing. You know, just things like caterers, buses and accommodation… but THE dress has been bought! It’s amazing and I love it. Yes! Unfortunately you’re all going to have to wait until March to see it. Don’t worry, I’m sure it’s going to come around really soon. Gulp. So much to do!




Righto, as you may (or may not be aware) today is the MELBOURNE CUP! It’s the race that stops the nation. (C’mon number 5, 6 or 17 – I’ve spent up a big fat $2 on each of you!). Anyway, it’s a day of fancy frocks, facinators, French champagne and fast horses – so I thought I’d better arm you with the bestest’ most delicious boozy drink to make at your Melbourne Cup party – too fun! This is a lovely (slightly sweet) fresh drink that would be perfect on a nice warm day (which today is supposed to be (in Melbourne anyway – fingers crossed). So, pop down to the shops, pick up some strawberries (they’re in season), a lime and a wine. Blitz it all in the blender then pop it in the freezer before your guests come around.

I highly recommend you give it a go. It’s something a little different for your Melbourne Cup party, or for any one of your summer BBQs.

Giddy up.

x e.






Strawberry & Mint Riesling Slushie

2 1/2 cups strawberries
juice of one lime
750ml Riesling or another sweet wine
2 tbsp sugar
a handful of mint finely chopped


1. Set one cup of Riesling aside.

2. Place all other ingredients into a food processor and blitz until smooth. Pour the mixture into an ice tray (I used a mini loaf tin which worked perfectly) and freeze for a minimum of four hours.

3. After the mixture has frozen, place it back in the food processor with the remaining cup of Riesling and blitz until smooth. Serve immediately in glass with a cute paper straw!

Fruity White Wine Sangria


Happy Easter everyone! Not my usual Tuesday post but I’m sure you’ll all forgive me – right? I made this Fruity White Wine Sangria a while ago for the Adeline & Lumiere Christmas recipe book (take a quick look here or click on the link on the right to download).

I’ve been busy photographing all sorts of bits and bobs over the last few weeks. This week I shot some of my friend Sophie Curtain‘s beautiful products. Sophie is a textile designer and 1/6th of the textile design group Full Drop Co. They’ve just completed their one month residency at Harvest Textiles where they printed all sorts of unique fabrics amazing homewares. Soph printed three different beautiful fabrics (which are for sale by the meter over here) as well as creating a range of cork place mats and coasters with her Full Drop pals. These were big sellers, but if you’re super quick they may have a few spare in their shop – so hurry!

x e.



Interior of Harvest Workroom



Sophie Curtain’s material designs for sale by the meter.



Cork placemats by Full Drop Co.



Full Drop Co. placemats available here.


And now for the Sangria photos and recipe!



Fruity White Wine Sangria

750ml chilled white wine
4 white peaches cut into eighths
1 orange cut into eighths 
6 strawberries hulled and halved
5 mint leaves
1 cup peach schnapps
1 cup chilled ginger ale


1. In a large jug or bowl combine fruit and peach schnapps. Gently bruise the mint with the back of a wooden spoon to release its flavour. Add wine, mint, ginger ale and stir to combine. To serve, fill glasses with ice and top with sangria.

* Sangria can be made up to 24 hours before and refrigerated until ready to serve.

Lemoncello & Prosecco cocktail = deliciousness


After making a good batch of lemoncello, I just had to make some delicious concoction from them! This cocktail is super simple and refreshing, which makes it perfect for the Christmas/holiday season, in both hemispheres. I whipped these up,photographed them after work and served it to Seb when he arrived home after a hard day in the office. Yeah, I totally felt like I was in Mad Men. Betty Draper inspired. :)

x e.



Lemoncello & Prosecco Cocktail

Lemon zest
Lemon juice

1.  Add one shot (30mls) to a glass with a small squeeze of fresh lemon juice. Top the glass up with your favourite sparkling white wine (I used Prosecco from the King Valley in Victoria) and finish it off with a piece of lemon zest.


Christmas Gifts: Lemoncello


We’re now officially in December so it’s time to start thinking about presents people. Why not make some delicious homemade lemoncello? You’ll need at least 10 days for it to sit and let the lemons infuse so get your skates on. My dad LOVES lemoncello and has been harping on about how his mates have made their own. Dad – you were my inspirations and this now proves that I do listen to you!

Decorate the bottles up with some ribbon, a small Christmas decoration or a little tag and it’s the perfect homemade gift.

x e.


Deliciously Lemony Lemoncello

750ml litres 100 Proof Grain Vodka – Smirnoff is fine 
10 washed organic lemons – peeled
3  cups water
2 1/4 cups sugar


1.  Wash and dry the lemons and remove the peels with a vegetable peeler; careful to only peel the rind and not the pith (the white portion). Place the lemon peels into a large sterilised glass container with an wide mouth & an airtight lid. Pour the alcohol on top & seal with lid. Keep the container in a cool dry dark place. Shake it once a day for approximately 10 days.

2.  On the 11th day, make a simple sugar syrup by boiling the water and sugar and stirring often until well combined. Take off of heat and let it cool completely.

3.  Remove the lemon peels from your jar and discard. Strain the liquid with a sieve or coffee filter into the sugar syrup. Pour the lemoncello into sterilised  bottles and leave them at least once month before consuming.

Note – I found my lemoncello had some sediments that sat on the top. I was a little worried that I hadn’t sterilised the bottles properly but I read up on it and found that this is quite normal. Chill and shake before serving over ice.

Peach, Honey & Mint Sorbet Bellinis – A Toast to the Melbourne Cup!


Good golly miss molly! Firstly apologies for not posting last week. In the end I decided I wouldn’t put myself through the stress of trying to knock something together whilst away for my birthday celebrations. Did I mention I had a big milestone birthday this year? My birthday is only 9 days after Seb’s (who is also born in the some year). A few months ago we decided that we should send off our 20s in style and indeed we did! We thought we’d celebrate it with one massive Halloween party in Tassie – and boy, it was some party! All our friends made such a HUGE effort with their costumes (some even flying down from Melbourne) awww, thank you guys. It was the best night of my life!

Well as they say, a picture paints a thousand words, so here are some photos from the night:


(Above) Day of the Dead, Superman & Robin (?), Zombie Bride, Queen of Hearts & Witchy poos,
Seb & I dressed as Skeletor & Black Swan, zombie beach grave, witch & evil Tinman


(Above) Jack Sparrow, glowing rats, illuminated skeletons and our amazing birthday
cake by Queen of Tarts!


This is too good and perfect for warm sunny days at the races.



Anyway, back to this weeks blog post.  I thought I’d make something quite fitting for MELBOURNE CUP DAY!!! (Which is today). Yes it’s the race that stops the nation! I know absolutely nothing about horse racing but it all that dressing up does look like fun doesn’t it? Is anybody out there going? I have $5 placed on who ever is in lane 1 – can anybody tell me who it is? See? Hopeless! Anyway, champagne is synonymous with all the classic races so I thought I’d make a little champagne cocktail. This is a little spin on the bellini cocktail. The peaches are blended into a sorbet with a few other ingredients and scooped into the champagne at the last minute. Delicious! I used tinned peaches so this can be made all year round but I found it didn’t set completely for some reason. Still, I highly recommend this sorbet and is great to eat as is or with your favorite champagne (or prosecco).

x e.


Peach, Honey & Mint Sorbet Bellinis

1kg tin of peaches and the syrup
3 tbs honey
2 tbsp finely chopped mint
juice of half a lemon

1. Place all ingredients into a food processor (remember to finely chop your mint before adding) and blitz until it’s smooth. Pour into a container and place in the freezer overnight or until frozen (about 4 hours).

2. Once frozen, cut the sorbet into cubes and place back into the food processor to give it another blitz. This will make the sorbet softer, easier to scoop and will make the ice crystals smaller. Place back into the same container and freeze for another hour or until firm.

3. Add a small scoop to your favourite Champagne or Prosecco and enjoy!

Pickle Club + Madame Brussels: Orange & Pineapple Syrup


It’s Pickle Club time again but this time with a twist! If you’re not sure what P.C is, you can read a bit more about it here. This time round Madame Brussels is collaborating with the Pickles Lovers Association of Melbourne (aka Pickle Club). Madame Brussels presents “Get Pickled on Pickles!” with special guest bartender Shane Byrne from Gin Palace. Shane will be mixing up a whole range of delicious cocktails with our pickled/preserved goodies.



I decided to make a fruit syrup to go with my designated cocktail – the mojito. As delicious as the original is, I made a tasty orange & pineapple concentrate to muddle with this minty classic. I made quite a lot so I’m happy to have some left over. Once you’ve tasted homemade cordial/syrup/concentrate – what ever you like to call it – you wont ever want to go back to store-bought! This would be amazing on a hot sunny day served with soda water, crushed ice (and perhaps a splash of something a little harder). It’s moments like these (along with watching the summer Olympics) that’s making me pine for the warmer weather. Soon! Soon!



If you’re in Melbourne and interested in going to “Get Pickled on Pickles“, it’s THIS SUNDAY (19th August)! Madame Brussels are also encouraging anyone attending to bring their own pickles, so come on down!  It starts at 7:00pm and tickets are $25. For more information check out their website.

x e.



Orange & Pineapple Syrup

juice & rind of 3 oranges (approx 300mls of juice)
420g can pineapple
1.5 litres water
1.5kg sugar
2 tsp citric acid


1.  In a large stock pot, place sugar, water, orange juice and let cook until the sugar dissolves. Remove the peel from the oranges; thin enough that you don’t get any of the white pith and place in the pot.

2.  In a food processor, blitz the whole can of pineapple and juice. Add to the boiling pot. Add the citric acid and let the whole mixture cook for 10 minutes.

3.  Let the whole mixture cool, strain off all pulp/zest and fill sterilized glass bottles.

4.  Serve diluted, one part syrup to two parts water or soda water. Deeelish.

Best Ever Spiced Mulled Wine


Augh what a weekend! My sister popped up from Hobart on Friday so we went for a very quick bite to eat at Mamasita (delish) followed by a trip to the footy (Cats vs Hawks). Now we’re not massive fans of football (and we don’t particularly support either of these teams) but this was one of the best games I have EVER seen! We decided to go for the Cats which is my niece’s team (which she chose because she likes pussy cats – cute!). On the final siren the cats ended up kicking the winning goal… nail biting stuff! There’s nothing like the atmosphere of the footy at the MCG, a real Melbourne night out!



Sunday was a very busy day baking, photographing and celebrating as we had Seb’s Aunty’s 70th birthday that afternoon (HAPPY BIRTHDAY HEATHER –  I know you’re reading this). She’s Adeline & Lumiere’s biggest fan! So to help celebrate I made a few little goodies. I started off with a batch of Madeleines, these are now my fail-proof, fall-back recipe (check out my recipe for these here). I also made a little something else… but you might have to wait until next week to see what that is!



For this weeks post I decided to make a batch of wonderfully spicy, winter-warming mulled wine. My friend Jenna has been talking about mulled wine for the past few weeks which inspired me to make some for myself! And with the end of winter just around the corner (THANK GOODNESS!) I thought I’d better get a wriggle on. I’ve read quite a few recipes for mulled wine, all of which vary quite significantly. My recipe has taken (in my opinion) the best ingredients and techniques from a range of recipes and tweaked them again for good measure. I’ve said this before; I’m no wine connoisseur and I’m DEFINITELY not a mulled wine connoisseur either but I think this tastes delicious. Of course it goes without saying, if it doesn’t have enough ‘zing’ for your liking, add a few more spices to taste.

Happy hiccup drinking.

x e.



Best Ever Mulled Wine

750ml red wine
150g castor sugar
1/2 cup orange juice
peel of one lemon
peel of one orange
1 star anise
1 cinnamon stick
5 cloves
1 tsp fresh nutmeg
pinch of ginger


1.  Place all ingredient except the wine into a large saucepan and place on medium heat. Add just a small glug of red wine to the pan to ensure the sugar is covered and let it cook for 4-5 minutes until it becomes thick and sticky. This should let all the spices infuse well.

2.  Once the mixture has become sticky enough, add the rest of the wine and turn down the heat. You don’t want the wine to boil otherwise all the alcohol will evaporate!!! Let cook for 5 minutes and serve hot with slices with fresh orange.

G & Tea


HAPPY NEW YEAR EVERYBODY! I hope you all had a fun filled festive season and ate lots of fabulous feasts (I know I filled my quota).  As I mentioned in my previous post, I took two weeks off work and went down to Tassie for the holidays.  Every year I forget just how fantastic Hobart is over the Christmas and New Year period.  There’s the Sydney to Hobart Yacht Race (which was a nail biter this year) and of course the ever popular Taste Festival which had a revamp this year. My favourites this year were the Waji seafood platter and the Spring Vale Pinot Gris.  Mmm.

Whilst we are still in January and this does still seem count as the silly season, I thought I’d post a nice summer drink for you to try (and all northern hemisphere readers to bookmark).  A few weeks ago I went to the Oriental Tea House with my friend and tried their amazing yum cha.  It was washed down with the best iced tea I’ve ever had.  Lucky for me they sold all their tea blends in the store so I bought a packet of the Raspberry & Lime fruit tea and brewed a big batch as soon as I got home.  Later that evening we had a small impromtu BBQ with a few friends.  Someone brought around a bottle of gin which I suggested we try with the iced tea I had chilling in the fridge… the rest is history, the G & Tea was born!

x e.


Raspberry & Lime fruit tree from Oriental Tea House.


G & Tea

2 tbsp fruit tea of your choice
1.5 litres boiling water
3 tbsp sugar
mint leaves

1. Pour boiling water over the sugar and stir to dissolve. Let the tea leaves infuse in the boiling water for a few hours or over night. Once the water has cooled slightly, place in the fridge.

2. Once cooled, served with a shot or two of gin, ice, fresh mint and a slice of lemon.