Four cocktails to raise a toast to all New Zealanders and Australians who have served and died in all wars, conflicts, and peacekeeping operations on ANZAC Day, April 25.
ANZAC Martini
A nutty, toasty twist on a classic martini.
Ingredients:
45 ml vodka.
20 ml Frangelico.
15 ml coconut syrup or toasted coconut liqueur.
5 ml golden syrup (warmed slightly to mix).
Optional: 1 dash vanilla extract.
Garnish:
Mini ANZAC biscuit or biscuit crumb dust.
Method:
Add all ingredients to a cocktail shaker with ice.
Shake hard until well chilled.
Strain into your prepared glass.
Garnish with a biscuit or a dusting of oat crumble.
Southern Cross Sour
A silky smooth whisky sour that balances citrus with native fruit notes.
Ingredients:
45 ml New Zealand whisky.
20 ml lemon juice.
15 ml feijoa syrup (or grenadine if unavailable).
10 ml egg white or aquafaba (optional for froth).
Garnish:
Dash of bitters or star stencil.
Method:
Dry shake all ingredients (no ice) to froth.
Add ice and shake again until chilled.
Strain into a rocks or coupe glass and garnish with a bitters design or edible star.
The ANZAC Biscuit Old Fashioned
A rich, comforting twist on a classic, inspired by the golden goodness of the ANZAC biscuit.
Ingredients:
60 ml dark rum or aged whisky.
10 ml coconut syrup (or toasted coconut liqueur).
2 dashes Angostura bitters.
Optional: tiny pinch of sea salt.
Garnish:
Toasted oat rim or a mini ANZAC biscuit.
Method:
Stir all ingredients over ice in a mixing glass.
Strain into a rocks glass over fresh ice.
Garnish with a biscuit or coconut flakes on the rim.
Kiwi Spirit Highball
A refreshing long drink that celebrates New Zealand flavours.
Ingredients:
45 ml white rum or vodka
30 ml kiwifruit purée or juice
10 ml lime juice
Soda water to top
Garnish:
Kiwifruit slice or mint sprig.
Method:
Build in a tall glass over ice.
Stir gently, top with soda.
Garnish with a fresh slice of kiwifruit.
How to catch up with The Shout NZ…
Online, updated daily with its own unique content and breaking news.
Our weekly newsletter – free to your inbox! Subscribe here.
We are also on Facebook and Instagram!
