I’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 cocktails
- 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
Slice 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.
When 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!
Summer is definitely here. After a bit of a stormy start, Summer has reared it’s glorious head. I got burnt yesterday at the beach; I applied sunscreen (patchily, as it turns out) and have awkward sunburn patches on my back and legs.
