Thirst Quenchers

Shaken. Stirred. Straight up. On the rocks. Chill with these classic cocktails - perfect as sundowners, party starters or pre-dinner sips.

Classic Singapore Sling

Ingredients:
30ml Gin
15ml Cherry Heering
7.5ml Dom Benedictine
7.5ml Cointreau
120ml Sarawak Pineapple juice
15ml Lime juice
10ml Grenadine

Instructions
1. Mix together in a shaker with ice. Pour into a tall glass
2. Add a dash of Angostrura Bitters
3. Garnish with a slice of Pineapple and Cherry
* Original recipe, Long Bar at Raffles Hotel, 1915

Margarita

Ingredients:
1C Tequila (Espolon)
1C Lime Juice
1/2C Triple Sec (Cointreau)
2T Maple Syrup
Flaky Salt

Instructions
1. Blend tequila, lime juice, triple sec and maple syrup in a blender.
2. In a wide rim glass, rub the rim of the glass with lime
3. Roll rim around salty flakes.
4. Pour blended margarita and serve cold.
* Contributed by David Solozabal

Negroni

Ingredients:
1/3 shot vermouth (preferably Carpano Antica)
1/3 shot of navy strength gin
1/3 shot of Campari
Garnish: orange peel

Instructions
1. Place a block of ice on glass.
2. Pour all the ingredients on the glass and stir.
3. Garnish with an orange peel
*Contributed by Tisha

Pink Peppercorn + Cucumber Gin & Tonic

Ingredients:
30 ml gin (Hendrick’s or Bombay Sapphire)
1 inch cucumber round, quartered
Juice of 1/2 lime (approx 1 T or 15 ml)
15 ml pink peppercorn syrup
Tonic to finish
To make the syrup (good for approximately 20 glasses)
2/3 C caster sugar
1/3 C water
1 heaping T pink peppercorns
Make the syrup by combining all the ingredients in a saucepan over medium heated simmer until syrupy (till the mixture coats the back of a spoon). Strain into a heatproof bowl and refrigerate.

To make the G & T:
1. Muddle cucumber with lime juice in the shaker.
2. Add gin, syrup and fill with ice.
3. Shake for 15 seconds
4. Pour over a strainer into a high glass with ice
5. Preferably use ice balls as solid ice cubes
* Contributed by: @travelswithagourmet

Sangria

Ingredients:
6-12 whole cloves
1-2 cinnamon sticks
1/4C caster sugar
4C (1 litre) orange juice
1 orange - chopped
1 apple - chopped
thin strip orange rind from 1 orange
1 bottle red wine (Shiraz or Cab San or Merlot)
For serving: 1 apple - sliced bite size and 1 litre sprite or soda water
Optional for that extra oomph: add 1C of combination of :
1/2C (125ml) brandy or 1/2C gin or 1/2C tequila or 1/2C vodka or 1/2C rum or 1/2C cointreau

Instructions:
1. The night before happy day, stir spices, sugar, juice, apple, orange and rind in medium saucepan over heat, without boiling, until sugar is dissolved. Simmer uncovered for 5 min, transfer to a large heatproof bowl; cool slightly.
2. Add wine, mix well, refrigerate overnight.
3. Close to serving, remove cinnamon, cloves, orange rind and sliced oranges. Add fresh chopped apples, this will give you mulled apple pieces and crunchy fresh apples.
4. Add your liquor combination. Mix well.
5. When ready to serve, add chilled litre of sprite or soda water if you want it less sweet.
Note : you can opt not to add the liquor if you want a lighter Sangria.
*Contributed by Cathy Wallace