IngredientsI’ve already posted an Anzac biscuit recipe. It’s my dad’s recipe and they are delicious. He’s in the kitchen making them as I type. The smell of melted butter combined with the oats and brown sugar is such a simple delight. The mixture is to die for, raw or baked.

Instead of posting another Anzac-based recipe, however, I’m sharing a cocktail today. Sharing a drink with friends is so deeply ingrained in the Australian culture, that I’m pretty sure my entire long weekend consists of pub catch ups.

This cocktail is a far cry from the usual macho feel of Anzac day, where beer and two up are king, but it’s a gorgeous way to brighten up your rainy Anzac day. I also got most of my ingredients from my farm visit last weekend, so this cocktail is a little celebration of Australia in a glass.

With fresh, zesty flavours, it’s also pretty delicious. Enjoy your Anzac day!

Passionfruit mint fizz:

Makes 4 cocktailsscene

  • 8 passionfruit
  • 5cm chunk of ginger
  • 2 small lemons, juice and zest
  • 1 cup sugar
  • 1 ½ cups water
  • White rum
  • 2 cups soda water or lemonade

scrapsSlice the skin off your ginger, then score it lightly to ensure it releases lots of flavour. Pop the ginger in a heavy based, medium-sized saucepan with the passionfruit pulp and seeds, juice and zest of the lemons, sugar, and water.

Put the mixture of a medium heat and stir until the sugar dissolves. Set to one side to cool. You should end up with about 2 cups of syrup, which will make four cocktails.

mintWhen the syrup is cooled, pour about ¼ cup into a tumbler, add 30ml (or more) or rum and top up with soda water or lemonade. You can always omit the alcohol and serve it as a home made cordial if you please.

Enjoy!

11 comments

  1. mmmm these cocktails sound lovely!
    gotta love a bit of passionfruit 🙂
    and i couldn’t agree more – Anzacs are amazing – baked or just the dough themselves 😛

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