Photograph - Denise Braki. Styling & drinks - Jono Fleming.

Photograph – Denise Braki. Styling & drinks – Jono Fleming.

Cocktails make any gathering an occasion, and any celebration extra special. Jono Fleming did his best Tom Cruise impression in the T&W studio and mixed up these three delectable drinks. Cheers to our Cocktail Hour collection, which has everything you need to let the good times roll.

3 cocktails to try this summer - Temple & Webster Journal

Photograph – Denise Braki. Styling & drinks – Jono Fleming.

Spiced Moscow Mule

The legendary Moscow Mule is traditionally served in a copper mug, for reasons now lost in the mists of time (and possibly vodka).

Ice
1 standard shot of vodka
squeeze of lime
1/2 cup spiced ginger beer
Slice of pear
Cinnamon stick
Sprig of thyme

Fill a copper mug with ice, and pour over the vodka. Pour in the ginger beer and squeeze the lime into the mug. Stir with the cinnamon stick and garnish with thyme and a slice of pear.

3 cocktails to try this summer - Temple & Webster Journal

Photograph – Denise Braki. Styling & drinks – Jono Fleming.

Cheat’s Margarita

You’d never know that this wasn’t the traditional recipe, especially after your first glass.

One lime
Salt
Ice (crushed is better)
1 shot of tequila
Schweppes Bitter Lemon

Squeeze the lime into a small plate, and pour on the salt onto a separate plate. Dip the rim of the glass into the lime juice and then into the salt to crust the glass. Fill with the crushed ice, add the shot of tequila and top up with the bitter lemon mixer. Garnish with a slice of lime.

3 cocktails to try this summer - Temple & Webster Journal

Photograph – Denise Braki. Styling & drinks – Jono Fleming.

Peach and Blood Orange Bellini

A classic Italian cocktail with a twist. Traditionally served with peach nectar, the addition of the blood orange add that slightly bitter and sour flavour adds a bit of depth and cuts through the sweetness.

Chilled Prosecco
Peach nectar
One blood orange, squeezed

In a champagne glass pour in about a shot (30ml) peach nectar and 1 tablespoon of blood orange juice. Top up with prosecco and serve chilled.

 

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