Cocktail Recipes

** ABSOLUT RASPBERRY FRUITINI

Ingredients:

• 45ml Absolut Vodka
  
• 15ml Chambard
  
• 6-8 Fresh Raspberries
  
• Dash of Sugar Syrup
  

Process:

1. Muddle raspberries well.
   
2. Add ingredients, Shake & strain into a chilled martini glass.
   
3. Garnish with two speared raspberries.
   

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** ABSOLUT PHOTOGRAPHY
Created by Mike Enright - Grand Pacific Blue Room, Sydney

Ingredients:

• 40ml ABSOLUT MANDRIN
  
• 20ml Baron Von Scheuters Peach Schnapps
  
• 30ml Raspberry & Peach Iced Tea
  
• 5 chunks of fresh mandarin
  
• 5 raspberries
  

Process:

1. Muddle fruit in shaker
   
2. Add remaining ingredients
   
3. Chill
   
4. Shake and Strain into a frozen Martini glass
   
5. Garnish with burnt orange zest (float)
   

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** ABSOLUT SCULPTURE

Created by David Alcorn - Jorge, Brisbane

Ingredients:

• 30ml ABSOLUT KURANT
  
• 20ml Pear Liqueur (Marie Brizard Poire William)
  
• 10ml Noilly Prat Dry (Dry Vermouth)
  
• 5ml Chambord
  

Process:

1. Combine ABSOLUT KURANT, Poire William and Noilly Prat Dry in a cocktail shaker with cracked ice.
   
2. Shake well and strain into chilled glass.
   
3. Sink Chambord down the side of the cocktail.
   
4. Garnish with a twist of fresh lime.
   

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** ABSOLUT ART

Created by Henry Motteram, Savvy Bar, Adelaide

Ingredients

• 30ml ABSOLUT CITRON
  
• 10ml Cointreau
  
• 20ml Jaggard Lemon Myrtle
  
• 10ml fresh lime juice
  
• Bay leaves
  

Process:

1. Shake ABSOLUT CITRON, Cointreau, Lemon Myrtle, lime juice and bay leaves in a shaker.
   
2. Strain into a martini glass
   
3. Garnish with two bay leaves
   

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ABSOLUT PINEAPPLE FRUITINI

Ingredients

• 45ml Absolut Vodka
  
• 15ml Pineapple liqueur Syrup
  
• 30ml Fresh Pineapple Juice
  
• Dash of Sugar Syrup
  

Process

1. Muddle Pineapple
   
2. Add ingredients. Shake well & strain into a shilled martini glass.
   
3. Garnish with a speared pineapple chunk.