With the party season upon us make the most of the glorious summer fruits now available and treat your friends to these stunning summer cocktails. Most of these cocktails use wine rather than spirits, meaning they aren’t just moreish but are also friendlier on the hip pocket.
Berries and bubbles
- 120g fresh raspberries
- 150g fresh blueberries
- 1/3 cup caster sugar
- 1 bottle Tallis Dookie Hills Viognier, chilled
- 1 bottle soda water, chilled
- Place berries and sugar in a jug. Mash gently with a fork. Stir until sugar is dissolved. Refrigerate until ready to serve.
- Spoon 2 tablespoons berry mixture into each glass. Add 1/3 cup (80ml) wine. Top with soda water. Stir to combine. Serves 8.
Summer berry punch
- 1.5 litres cranberry juice, well chilled
- 1 bottle Tallis Sparkling Shiraz, well chilled
- 125ml Cointreau
- 2 limes, quartered
- 250g strawberries, washed, halved
- 150g blueberries
- 120g raspberries
- 1/4 cup fresh mint leaves
- Pour the cranberry juice, sparkling wine and Cointreau into a punch bowl. Use your hands to squeeze some of the juice from the limes into the punch. Stir to combine. Add the squeezed limes to the punch.
- Add the strawberries, blueberries, raspberries and mint leaves.
White nectarine sparkling cocktail
- 1 1/2 cups caster sugar
- 1 1/2 cups water
- 4 strips lemon rind
- 850g (about 7) ripe white slipstone nectarines, halved, stoned
- 1/4 cup lemon juice
- 2 white nectarines, extra
- 1 bottle Tallis Sparkling Viognier, chilled
- To make a white nectarine sorbet, combine the sugar, water and lemon rind in a medium saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Add the nectarines and bring to the boil. Reduce heat to medium and simmer, turning occasionally, for 5 minutes or until very tender. Remove from heat. Set aside, covered with a lid, for 30 minutes to cool.
- Drain nectarines, reserving the syrup. Discard the lemon rind. Peel and discard the skins of the nectarines. Place nectarines in the bowl of a food processor and process until smooth.
- Add 1 1/2 cups of the reserved syrup and the lemon juice and stir to combine. Pour mixture into a metal container. Cover with foil and place in the freezer for 6-8 hours or until firm.
- Use a metal spoon to break up the mixture. Quickly transfer to the bowl of a food processor and process until a smooth, frozen puree forms. Immediately transfer to a plastic container and freeze for a further 3 to 4 hours or until the sorbet is firm.
- To serve, thinly slice the extra nectarines and divide between 8 Champagne flutes or cocktail glasses. Top with a scoop of sorbet then fill each glass with Sparkling Viognier.