Summertime is the one opportunity for us to consume as many cocktails as we please without feeling the guilt that we would of otherwise. For that reason, we take full advantage of getting creative with these yummy drinks while the temperature is at its all time high.
(using the Two Oceans Moscato)
- 3oz Two Oceans Moscato
- 1 Ripe peach cut into sections and frozen
- 1oz Wildfower honey syrup*
- ½oz Lemon juice 2 Basil leaves, plus one for garnish
Combine all ingredients in a blender, starting on lowest setting, gradually increasing speed for about 30–45 seconds. Pour into cocktail or wine glass, and garnish with a whole basil leaf and peach slice.
(using the Nugan Estate Pinot Grigio)
- 4oz Nugan Estate Annelise Pinot Grigio
- 1oz Pineapple juice
- ½oz Lime juice ½oz Simple syrup*
- 1 Sprig of thyme, plus one for garnish
Strip the thyme leaves into a tall glass, add simple syrup and gently muddle with end of a wooden spoon to release the oils from the thyme. Fill glass with ice, then add lime juice, pineapple juice, and Nugan Estate Annelise Pinot Grigio. Stir to combine. Garnish with remaining sprig of thyme.
Any cocktail recipes you can’t live without?
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