Christmas Mock or Cocktails


Fresh flavors and the brilliant magenta hue make this martini variation a perfect HOT Australian weather sipper!

  1. 3/4 cup water
  2. 1/2 cup dried hibiscus 
  3. 1 tablespoon agave nectar
  5. 1.5 ounces hibiscus tea, 1 shot (see notes)
  6. 1.5 ounces Meyer (or other) fresh lemon juice, 1 shot
  7. 6 slices fresh ginger, sliced very thin
  8. ice, in shaker
  9. 9 Tablespoons gin, 3 shots
  10. 3 Tablespoons white vermouth, 1
  11. lemon twists/fresh raspberry/mint for garnish



  1. Bring water to a boil. Remove from the heat source. Add the hibiscus. Allow to steep until cool. Sweeten with agave nectar. (See notes).


  1. Muddle the sliced ginger with the hibiscus tea and fresh lemon juice (in a cocktail shaker.
  2. Add ice, the gin, and the vermouth.
  3. Shake vigorously.
  4. Strain into martini glasses. Add chosen garnish 

NOTES: We often prefer to sweeten with agave nectar rather than taking the time to make a simple syrup. Substitute your preferred sweetener to taste. My tea recipe is still fairly tart.

christmas cocktails   


For the lychee layer

  • 190g canned lychees, drained
  • 1 cup ice cubes
  • 90ml Gin (leave out for a non-boozy version)

For the strawberry layer

  • 500g strawberries, hulled and finely chopped
  • 2 tbsp maple syrup
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • Juice of half a lemon
  • Pinch of salt

For the Mint Layer

  • 1 cup crushed ice
  • 30 mint leaves, finely chopped

200ml SodaStream sparkling water


  1. To prepare the SodaStream sparkling water, fill a SodaStream 1 Litre Bottle with cold water and carbonate. 
  2. Place all ingredients for the lychee layer in a blender and process until the consistency is similar to a slushie.
  3. Place strawberries, maple syrup, cinnamon, vanilla, lemon and salt in a glass jar. Using a muddler, crush and soften the strawberries and spices to release the flavours and aroma.
  4. Mix crushed ice and mint in a small bowl.
  5. To serve, divide the lychee mixture equally between two 400ml capacity stemless glasses.
  6. Divide and ladle the strawberry mixture over the lychee mixture in the glasses. Top with mint and crushed ice.
  7. Top each glass with 100ml sparkling water and serve.





  • 1 bottle prosecco (replace with mineral water for cocktail)
  • 2 ounces peach schnapps (omit for cocktail)
  • 4 teaspoons fresh squeezed lemon juice
  • 4 ounces pom juice
  • 1 small bottle mango flavored soda water
  • 6-8 sprigs rosemary
  • 1 fresh pomegranate
  • .5 cup sugar
  • 1 cup water


  1. Add 1 cup of water to a small pan with 2-3 sprigs of rosemary, bring to a boil.
  2. Add sugar to boiling water and stir until sugar dissolves.
  3. Remove from heat, strain rosemary leaves and set to cool.
  4. Clean and de-seed pomegranate. Set seeds aside.
  5. Pour Prosecco evenly into 4 cocktail glasses.
  6. Add .5 ounces of peach schnapps, .5 ounces rosemary simple syrup, 1 teaspoon lemon juice, 1 ounce pom juice and a splash of mango soda water to each glass and stir.
  7. Add 1 tablespoon of pomegranate seeds to each glass.
  8. Allow the pomegranate seeds time to float to the top of the glass and garnish with 1 sprig of rosemary.

Best if made with chilled prosecco and peach schnapps, or with 1 - 2 ice cubes if needed. 

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