#bundaberg's

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Grapefruit Buck

Spring is here, colourfully dotting the gardens with gorgeous blooms. The sun is out, shining warmly enough on afternoons, and thus one fancies a light and bright tipple, like this beautiful Grapefruit Buck, particularly refreshing after a potter in the Veg Patch!

Ingredients (serves 1):

4 ice cubes

half a small, ripe pink grapefruit

45 millilitres/1 1/2 fluid ounces (3 tablespoons) London Dry Gin

chilled ginger beer (like Bundaberg's), to top

Place ice cubes in a tall or Collins glass.

Cut thin slices from the grapefruit halve, to garnish.

Thoroughly squeeze the juice of the grapefruit halve, and strain into the glass.

Add London Dry Gin, and give a gentle stir with a bar spoon.

Top with chilled ginger beer, and garnish with grapefruit slices.

Enjoy Grapefruit Buck immediately.

[askwhatsforlunch]

Citrus Bang

Bright and tangy with lemon and satsuma, sharp with ginger, this Citrus Bang, my latest concoction is a delightful tipple on a Winter day and is chocka with Vitamin C, too!

Ingredients (serves 1):

8 ice cubes

half a large lemon

a ripe satsuma

60 millilitres/2 fluid ounces (4 tablespoons) London Dry Gin

two dashes Angostura Bitters

chilled Ginger Ale (like Bundaberg’s), to top

Place ice cubes in a shaker.

Thoroughly squeeze the juice of the lemon halve and the juice of the whole satsuma, and pour over the ice.

Add Gin and two dashes Angostura Bitters.

Close shaker tightly and shake energetically, until well-chilled.

Strain into a large coupe glass, and top with chilled Ginger Ale.

Enjoy Citrus Bang immediately.

[askwhatsforlunch]

Kiwi Summer Pimm's Cup

Ava's dad suggested having cocktails on the sun deck --their house has several decks-- before dinner the other day and I said I knew just the thing, if you allow me, sir; which he generously did! I took the Pimm's No. 1 from my suitcase, a few of the fruit I'd bought at the shops, and mixed this Kiwi Summer Pimm's Cup, which I'm happy to say, went down a treat! Happy Saturday!

Ingredients (serves 4):

4 dozens small ice cubes

2 medium ripe peaches, rinsed

2 ripe feijoas, rinsed

1 small lime

1/2 cup Pimm's Cup No. 1

500 millilitres/2 cups chilled, good quality ginger ale(like Bundaberg's)

Place ice cubes into a large pitcher.

Halve, pit and slice peaches. Add peach slices to the pitcher.

Cut feijoas and lime into thin slices, and add them to the pitcher as well.

Drizzle generously with Pimm's Cup No. 1, give a good stir and allow to infuse, 5 minutes.

Top with chilled ginger ale; give a gentle stir, and serve Kiwi Summer Pimm's Cup immediately!