Serving size: Serves 1
Cuisine type: Modern Australian
Cooking time: Less than 15 minutes
Special options: Egg free, Low Carb
Course: Beverage
Favourite flavours: Easy recipes

INGREDIENTS

Chocolate and coconut martini
100g bounty chocolate bar, chocolate removed and chopped
1 bottle of vodka
10ml white crème de cacao
3 drops Herbie’s coconut essence
dark chocolate shards, whipped cream & cocoa powder for garnish

Honey and vanilla honeydew melon sour
1 bottle of havana rum
1 vanilla bean, split lengthways
2 tablespoons white sugar
1/3 cup water
1/3 cup honey
45ml vanilla infused havana rum
15ml honey syrup
30ml honeydew nectar
10ml lemon juice
5ml (1 teaspoon) egg white
crushed ice to serve
lemon to garnish

Raspberry martini
2 tablespoons white sugar
1/3 cup water
1 x 120g punnet fresh raspberries
45ml citron vodka
30ml fresh raspberry puree
10ml lemon juice
white sugar and fresh raspberry for garnish

METHOD

Chocolate and coconut martini

Combine bounty bar with 1 cup (250ml) of vodka in a small saucepan and stir continuously over medium heat until the coconut has broken down. Remove from heat and stand until cool.

Strain coconut infused vodka mixture through a fine strainer, using muslin lined sieve, pressing down on the residue with the back of a spoon to extract as much liquid as possible.

To make the cocktail, stir all ingredients together and strain into a Martini glass. Serve with chocolate shards, whipped cream and a dusting of cocoa powder.

Use any coconut essence from the supermarket



Honey and vanilla honeydew melon sour

Pour off 1 cup (250ml) of rum from the bottle and place into a small saucepan; split vanilla bean and heat over a low heat for 2-3 minutes or until fragrant. Remove and cool slightly. Strain vanilla pods from infusing if desired, using a muslin cloth.

To make honey syrup, heat sugar and water together over medium heat until sugar has dissolved and water comes to the boil. Stir in honey and simmer 3 -4 minutes. Remove and cool completely. Store in refrigerator until required.

To make the cocktail, shake all the ingredients together in a cocktail shaker. Strain over ice into an “old fashioned” and top with crushed iced. Garnish with a lemon twist.

If you are unable to find honeydew nectar, puree honeydew melon flesh in a blender or food processor until smooth.



Raspberry martini

To make the syrup, heat sugar and water together over medium heat until sugar has dissolved and water comes to the boil. Reduce heat and simmer 3-4 minutes. Stir in fresh raspberries. Remove and cool completely.

Strain raspberry mixture and collect the syrup; set aside.

Dip rim of a martini glass into water or juice and then into sugar.

To make the cocktail, shake all the ingredients together in a cocktail shaker and strain into a Martini glass. Serve with a raspberry on a skewer for a garnish.