Delicious cocktails made from the top tipples of the moment we ll drink to that! RASPBERRY FROSÉ WATERMELON PEACH FROSÉ.

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1 Cocktail hour Aegean vinyl rug in Pink (55.8cm x 91.4cm), $185, Bonnie and Neil. Gold cocktail shaker, $35.95, and brass oval medium spoon, $37, The Bay Tree. Martini glass with copper stem, $10.95, Wheel & Barrow. Octavie old-fashioned tumbler, $49.95, Villeroy & Boch. Jolly & Joy Metallics baubles in Multicoloured, $4.99 for box of 25, Spotlight. Flip the page for cocktail recipes to get your summer started! A photography nic gossage recipes sarah murphy styling kerrie-ann jones styling assistant kate kiryk S H A K E / S T I R / D R I N K real living 143

2 drinks Delicious cocktails made from the top tipples of the moment we ll drink to that! WATERMELON PEACH FROSÉ RASPBERRY FROSÉ rosé ROSÉ SANGRIA

3 du jour PIMMS ROSÉ ROSÉ MARGARITA Pink sip FROM LEFT Waterford Crystal Elegance Optic Champagne Belle coupe, $99.95 for pair, Waterford. Stemless wine glass (540ml), $7.95, Wheel & Barrow. Waterford Crystal Lismore Essence Champagne saucer, $249 for pair, Waterford. Copper-plated cocktail shaker, $29.95, Cut Glass highball glass (450ml), $8.95, and martini glass with copper stem, $10.95, Wheel & Barrow. Aegean vinyl rug in Pink (55.8cm x 91.4cm), $185, Bonnie and Neil. Jolly & Joy Metallics baubles in Multicoloured, $4.99 for 25, Spotlight. A real living 145

4 WATERMELON PEACH FROSÉ Prep 10 mins, plus overnight freezing Equipment Tray; blender; Champagne coupes or margarita glasses 750g chopped seedless watermelon, plus extra to serve 2 peaches, seeds removed, roughly chopped, plus extra to serve 750ml bottle rosé 1 tsp rosewater 1 Arrange watermelon and peaches on a tray. Freeze overnight. 2 Combine frozen fruit and place into a blender with rosé and rosewater. Blend until smooth. 3 Divide between glasses. Serve with passionfruit on top, if desired. ROSÉ S A N G R I A Makes 7 cups Prep 10 mins, plus chilling Equipment Large jug; tumbler glasses 750ml bottle rosé, chilled ¼ cup brandy 2 tbsp caster sugar 2 x 125g punnets raspberries 250g punnet strawberries, quartered (or halved if small) 2 cups soda water, chilled 2 tbsp lemon juice 1 Combine rosé, brandy and caster sugar in a large jug. Stir until sugar dissolves. Add raspberries and strawberries. Chill 1 hour. 2 Pour in soda water. PIMMS ROSÉ Serves 8 people Prep 5 mins Equipment Large jug; highball glasses 1L ginger ale 750ml bottle rosé 1 cup Pimms 250g strawberries, sliced Ice cubes, sliced oranges, cucumber ribbons, mint sprigs, to serve 1 Combine all ingredients in a large jug. Top with ice. Serve with sliced oranges, cucumber ribbons and mint sprigs. RASPBERRY FROSÉ Prep 15 mins, plus overnight freezing Equipment Large jug; large ziplock bags; rolling pin; blender; Champagne coupes 750ml bottle rosé ¼ cup caster sugar ¼ cup water 200ml coconut water 1 cup frozen raspberries, plus a few fresh raspberries to decorate 2 tbsp lemon juice 1 Add rosé, sugar and water to a large jug and stir to combine. Divide between two large ziplock bags. Squeeze out air, seal tightly, freeze for 4 hours. 2 Pound ziplock bags lightly with a rolling pin to roughly break up frozen mixture. Transfer to a blender and pulse with coconut water, frozen raspberries and lemon juice until smooth. 3 Serve in glasses topped with extra raspberries. ROSÉ MARGARITA Prep 20 mins Equipment Martini or cocktail glasses; saucer; tray; blender 1 lime, quartered Salt flakes 2 cups ice cubes 2 cups dry rosé cup tequila cup lime juice Thinly sliced lime, to serve 1 Rub the rims of your glasses with the lime. Invert glasses onto a saucer of salt to coat the rims. Place glasses upright on tray, freeze 15 minutes. 2 Combine ice, rosé, tequila and lime juice in a blender. Blend until combined. 3 Divide the mixture between chilled glasses. Serve with thinly sliced lime on side of each glass. Bubble standard OPPOSITE, FROM LEFT Octavie Champagne flute, $49.95, Villeroy & Boch. Waterford Crystal Lismore Essence Champagne saucer, $249 for pair, Waterford. Flimra Champagne glass, $3.99, Ikea. Gold Lines Champagne glass, $54, Hay. Coastal Tile vinyl rug in Pink Green (55.8cm x 91.4cm), $185, Bonnie and Neil. Bouclair Dazzling Glitter Star decorations, $9.99, Spotlight. Alcohol Taylors Taylor Made Pinot Noir Rosé 2017, $25. Brown Brothers Prosecco NV, 146

5 PROSECCO COSMO Equipment Large jug; Champagne flutes ¾ cup cranberry juice, chilled ¼ cup Grand Marnier 2 tbsp lime juice 750ml Prosecco 1 Combine cranberry juice, Grand Marnier and lime juice in a large jug. Divide between glasses. Top with sparkling wine. SGROPPINO prosecco Equipment Champagne coupes 750ml bottle Prosecco, chilled ¼ cup vodka 500ml lemon sorbet Candied lemon zest, to serve 1 Divide vodka and Prosecco between chilled Champagne coupes. Top each with a little scoop of lemon sorbet. Serve topped with shredded lemon zest. SGROPPINO GINGER FIZZ Equipment Champagne flutes ¼ cup ginger cordial Juice of 2 limes 750ml bottle Prosecco Frozen raspberries, to serve 1 Divide cordial and lime juice between 6 Champagne flutes. Fill glasses with Prosecco. Top each glass with frozen raspberries. FRIZZANTE Equipment Small jug; 6 Champagne flutes cup blood orange juice cup Aperol 750ml bottle Prosecco, chilled 1 Combine blood orange juice and Aperol in a small jug. Divide between glasses. Top with Prosecco. A PROSECCO COSMO FRIZZANTE GINGER FIZZ real living 147

6 WATERMELON APEROL PUNCH Serves 8 people Equipment Large jug; tumbler glasses 2 cups watermelon juice 1 cup lemonade ½ cup lemon juice 1 cup firmly packed mint cup Aperol ¼ cup gin Ice and lemon slices, to serve 1 Combine watermelon juice, lemonade and lemon juice in a large jug. Stir through mint leaves. Stir in Aperol and gin. Serve over ice with plenty of lemon slices. aperol APEROL GRAPEFRUIT COCKTAIL VENETIAN SPRITZ Equipment Large jug; tumbler glasses 400ml dry white wine, chilled 100ml soda water, chilled ¼ cup Aperol Thinly peeled rind of 2 oranges Ice cubes and green olives, to serve 1 Combine wine, soda water, Aperol and orange rind in a large jug. Divide between glasses and top with ice. Serve with olives. APEROL MIMOSA Equipment Small jug, Champagne flutes cup Aperol cup orange juice 750ml bottle Prosecco, chilled 1 Combine aperol and orange juice in a small jug and divide between glasses. Fill glasses with chilled Prosecco. APEROL AND GRAPEFRUIT COCKTAILS Equipment Jug; large wine glasses 1 cup Aperol 1 cup pink grapefruit juice Ice cubes, chilled tonic water and ruby grapefruit slices, to serve 1 Combine Aperol and grapefruit juice in a jug. Fill glasses with a few ice cubes. Pour over Aperol mixture. Top up with tonic water and serve with grapefruit slices. Citrus blend FROM LEFT Tom Dixon Tank lowball glass, $110 for set of 2, DEA Store. Vera Wang Wedgwood Sequin Crystal wine glass, $149 for pair, Wedgwood. Platinum-rimmed Champagne flute, $15.95, Zara Home. Alto stemless tumbler, $6.95, Wheel & Barrow. Pitcher with engraved border, $69.95, H&M Home. Aegean vinyl rug in Terracotta (55.8cm x 91.4cm), $185, Bonnie and Neil. Bowl, for similar try bone china condiment dish, $3.95, Wheel & Barrow. Alcohol Aperol Aperitivo, $28 for 700ml. WATERMELON APEROL PUNCH V E N E T I A N SPRITZ APEROL MIMOSA

7 GIN GIN MULE Prep 5 mins Cook 5 mins Equipment Small saucepan; large jug; tumbler or highball glasses ¼ cup caster sugar ¼ cup water cup lime juice ½ cup mint leaves, firmly packed, plus extra for garnish 300ml gin 250ml ginger beer Lime wedges, to serve 1 Combine sugar and water in a small saucepan on low heat until sugar has dissolved. Set aside to cool. 2 Combine sugar syrup, lime juice and mint leaves in a large jug. Muddle well. 3 Pour in ginger beer and gin. Top with ice. Stir to combine. Serve with mint leaves or sliced lime. gin GIN GIN MULE EARL GREY G&T Prep 5 mins, plus 1 hour infusing Equipment Small jug; tumbler glasses 2 earl grey teabags ½ cup gin 750ml tonic water, chilled Ice cubes, sliced lemon, to serve 1 Place gin in a small jug and steep teabags in gin. Set aside 1 hour to infuse. Remove teabags and squeeze out any excess gin. Discard teabags. 2 Divide gin between glasses. Top with ice cubes and tonic. Serve with sliced lemon. COCONUT G&T PICTURED ON PAGE 143 Equipment Large jug; tumbler glasses 250ml gin 250ml coconut water 500ml tonic Juice of 2 limes Ice cubes and edible flowers, to serve 1 Combine gin, coconut water, tonic and lime juice in a large jug. 2 Fill glasses with ice and top with gin mixture. Top with edible flowers. EARL GREY G&T G I N A N D TONIC SORBET Makes 5 cups Prep 10 mins Cook 8 mins, plus freezing Equipment Small saucepan; strainer; ice-cream machine; 6-cup freezer container; tumbler glasses ¾ cup caster sugar 400ml water Juice and zest of 2 limes 2 cups tonic water ½ cup gin Lime zest, to serve 1 Combine sugar and water in a small saucepan. Stir on medium heat until sugar dissolves. Add lime zest and juice. Bring to boil and cook for 5 minutes. Remove from heat and allow to cool. 2 Strain syrup into bowl of an ice-cream machine. Add tonic water and gin. Churn according to manufacturers instructions until firm (about 20 minutes). 3 Transfer to a chilled 6-cup freezer container. Freeze until completely firm. Serve in glasses with lime zest sprinkled on top. A Gin class FROM LEFT Frasera glass, $2.99, Ikea. Straw, from $2 store. Neil Lusso Manhattan whiskey tumbler, $89.95 for set of 4, Opus Design. Rainbow serving tray, $76, Hay. Miss Étoile gold seashell tea strainer, $12.95, Mr & Mrs Jones. Miss Desiree old-fashioned tumbler, $49.95, Villeroy & Boch. Small brass oval spoon, $29.95, The Bay Tree. Deco Flower Tile vinyl rug in Light Blue (55.8cm x 91.4cm), $185, Bonnie and Neil. Alcohol Hendrick s Gin, $75 for 700ml. GIN & TONIC SORBET real living 149

8 Lemon fresh FROM LEFT Boston highball glass, $29.95, Villeroy & Boch. Straw, from $2 store. Medium brass oval spoon, $37, The Bay Tree. Fyrfaldig martini glass, $2.99, Ikea. Drink stirrer, from $2 store. Zafferano Ultralight French Champagne glass, $ for set of 2, Casa e Cucina. Cuban vinyl rug in Green (55.8cm x 91.4cm), $185, Bonnie and Neil. Alcohol Ambra Limoncello, $50 for 500ml. S P A R K L I N G LEMON COCKTAIL Equipment Champagne flutes 1 lemon, cut into wedges ¼ cup caster sugar ½ cup limoncello 750ml bottle sparkling wine, chilled 1 Rub the rim of your glasses with lemon. Dip rims in sugar to coat. 2 Divide limoncello between glasses and top with sparkling wine. LIMONCELLO MARTINI Equipment Cocktail shaker; Martini glasses cup limoncello 1 cup vodka 2 tbsp lemon juice 2 cups ice 1 Combine all ingredients in a cocktail shaker. Shake, then strain into glasses. LONG ISLAND ICED TEA Equipment Large jug; highball glasses ¼ cup vodka ¼ cup white rum ¼ cup white tequila ¼ cup gin cup limoncello ¼ cup lemon juice 2 cups ice cubes 1 cup cola Lemon slices, to garnish 1 Combine vodka, rum, tequila, gin, limoncello and lemon juice in a large jug. 2 Divide ice between glasses, top with limoncello mixture and cola. Serve with sliced lemon. R 150

9 LIMONCELLO MARTINI SPARKLING LEMON COCKTAIL LONG ISLAND ICED TEA