COCKTAIL RECIPES

MADRAS

This cocktail is named for the Indian fabric which had its origins in Chennai, formerly known as Madras. Easy to make, you can dress it up with a creative garnish.

Ingredients | Serves 1

  • 45ml Cranberry juice
  • 45ml Orange juice
  • 20ml Lime juice (optional)


Directions |

Rim glass with lime juice and raw sugar, set aside. Add ingredients to cocktail shaker with a handful of ice. Shake then pour into glass over fresh ice. Garnish with orange peel and edible flowers. Enjoy!

PISTACHIO SOUR

Do you enjoy pistachios? Then you must try a Pistachio Sour. It has a
lovely pop of colour thanks to our Blue Citrus Glades!

Ingredients | Serves 1


Directions |

Half rim glass with honey and crushed pistachios and set aside. Add ingredients to cocktail shaker and dry shake. Add ice and shake again. Pour into glass and garnish with edible flower.

SPIKED SPIDER

This spiked spider #fridayswithdivas creation is a delicious blend of raspberry and chocolate – Yum! 

Ingredients | Serves 1

  • 3 scoops of raspberry and/or chocolate ice cream
  • Fresh raspberries and mint to garnish

Directions |

Add chocolate and/or raspberry ice cream to glass and top up with your Raspberry Gem. Garnish with raspberries and mint. Cheers!

LYCHEE SODA

Today’s cocktail is all about escape to tropical paradise…

Ingredients | Serves 1


Directions |

Fill glass with ice and add ingredients in order listed. Garnish with orange and cocktail umbrella. 
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COCONUT SUNSET

Today’s cocktail is all about escape to tropical paradise…

Ingredients | Serves 1


Directions |

Fill glass with ice and add ingredients in order listed. Garnish with orange and cocktail umbrella. 
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BLACK BULLET

This shooter is not for the faint hearted, but if you love coffee and liquorice, this is a great combo!

Ingredients | Serves 2


Directions |

Add ingredients to shaker with a handful of ice. Shake until chilled then pour into stemmed glass. Garnish with fresh cranberries (if you can find them), red grapes or orange peel. Cheers! 
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PURPLE FLIRT

This tasty cocktail is adapted from a recipe in Difford’s Guide, and it goes perfectly with our Black Liquorice Glades liqueur!

Ingredients | Serves 1

Directions |

Add ingredients to shaker with a handful of ice. Shake until chilled then pour into stemmed glass. Garnish with fresh cranberries (if you can find them), red grapes or orange peel. Cheers! 
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RASPBERRY MARTINI

This chocolate garnished raspberry cocktail recipe is perfect for Easter or any occasion.

Ingredients | Serves 1

Directions |

Rim glass with chocolate syrup and broken chocolate egg. Add ingredients to cocktail shaker with handful of ice. Shake then pour into glass. Garnish with a fresh raspberry. Enjoy!
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CLASSIC MULE

When you want a simple but tasty beverage you can’t go past a classic Mule, made with our award winning VKAT Original, fresh lime juice, and your favourite ginger beer. 

Ingredients | Serves 1

  • 45ml VKAT Original
  • 15ml Lime juice
  • 120ml Ginger beer
  • Mint and lime wedge to garnish

Directions |

Fill a glass (or copper mug) with ice cubes. Add VKAT Original and Lime juice. Top up with Ginger beer. Garnish with a lime wedge and mint.
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VANILLA ESPRESSO MARTINI

There are few drinks to match an Espresso Martini, but maybe one is a Vanilla Espresso Martini. Cheers!

Ingredients | Serves 1

 

Directions |

Add ingredients to cocktail shaker with a handful of ice. Shake vigorously then quickly pour into a chilled glass (so the foam isn’t left behind). Garnish and serve immediately.
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BLUE LAGOON

For a citrus drink that makes you feel like you are about to sail away on holiday, you can’t beat a Blue Lagoon. Dress it up with a garnish for that holiday vibe!

Ingredients | Serves 1

 

Directions |

Add VKAT Original and Blue Citrus Glades to tall glass over ice. Top up with lemonade and garnish with citrus slice, cherry and an edible flower from your garden.
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LYCHEE MARTINI

This easy to make lychee martini highlights the delicate taste of lychee fruit. Enjoy!

Ingredients | Serves 1

 

Directions |

Add ingredients to shaker with a handful of ice. Shake until chilled then pour into chilled martini glass. Garnish with a fresh lychee. Enjoy!
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CHOCOLATE ICED COFFEE

This iced coffee with a dash of chocolate syrup is the perfect #fridayswithdivas treat when you want some ice cold beverage refreshment with your caffeine!
 

Ingredients | Serves 1

  • 45ml VKAT Original
  • 45ml Coffee Glades
  • 45ml Cream
  • 30ml Chocolate syrup (adjust to taste)
  • 1 cup black coffee ice cubes
  • Whipped cream, a chocolate and extra syrup for garnish
 

Directions |

Add ingredients to blender and blitz. Pour into glass and garnish with whipped cream, chocolate syrup and a chocolate. 

BE MY VALENTINE

Treat yourself for Valentine’s Day and make this delicious #fridayswithdivas strawberry and vanilla cocktail, it will be the perfect start to your evening!
 

Ingredients | Serves 1

 

Directions |

Add ingredients except sparkling water to shaker with handful of ice and shake until chilled. Strain over fresh ice, top up with sparkling water and garnish with fresh strawberry.

MELON SQUASH

We’re late to the Hard Solo and Melon liqueur trend, but we made it with soft Solo, our own VKAT Original and Glades Melon liqueur. It was a winner. Cheers! 
 

Ingredients | Serves 1

  • Mint garnish
 

Directions |

Add ingredients to tall glass over ice. Add Melon shot at the end for colour change effect when pouring. Garnish with mint or lime.

SALTY DOG

For a refreshing #fridayswithdivas beverage with a dash of tart grapefruit tang you can’t go past a Salty Dog! Cheers!

Ingredients | Serves 1

  • 60ml VKAT Original
  • 120ml Grapefruit juice
  • Salt, grapefruit wedge and thyme to garnish


Directions |

Half rim glass with grapefruit and salt. Add ingredients to rocks glass over ice. Stir with barspoon and garnish with grapefruit slice.

PORN STAR MARTINI

The passionfruit martini was named ‘Porn Star Martini’ by the bartender who invented it who thought it looked like something a porn star would drink, with its bright golden hue!

Ingredients | Serves 1

  • 60ml VKAT Vanilla
  • 15ml Passionfruit liqueur
  • 2 whole passionfruit
  • 15ml Vanilla syrup
  • 15ml Lime juice
  • 60ml Sparkling wine (optional to serve on side)


Directions |

Scoop out 3 halves of passionfruit into cocktail shaker. Add remaining ingredients (except sparkling wine), shake vigorously with ice and fine strain into a chilled glass. Garnish with remaining 1/2 passionfruit and pour sparkling wine into shot glass to serve on the side.

LIQUORICE MARTINI

Embrace the darkness, savour the sweetness and let new Black Liquorice Glades liqueur add a touch of magic to your cocktail with this martini recipe by @sheshedcocktails.

Ingredients | Serves 1


Directions |

Add all ingredients into a shaker along with ice and shake. Strain into a glass…enjoy!

VANILLA SKY

This cocktail is fruity, refreshing and perfect for summer, with pineapple, vanilla and citrus notes. Cheers!

Ingredients | Serves 1


Directions |

Add ingredients to cocktail shaker with a handful of ice. Shake then pour over fresh ice and top up with soda water. Garnish with pineapple and edible flowers.

EBONY KISS

This #fridayswithdivas cocktail is simple to make and delicious to drink, so give it a try!

Ingredients | Serves 1


Directions |

Layer each ingredient over ice in order listed. Enjoy!

PINK POM POM

This festive cocktail features two of our newest products – VKAT Vanilla and Lychee Glades!

Ingredients | Serves 1

  • 45ml Lychee Glades
  • 30ml VKAT Vanilla
  • 30ml Cream
  • 15ml Vanilla simple syrup
  • 30ml Coconut water
  • 7ml Grenadine
  • Sugar, icing sugar, rosemary and pomegranate arils for garnish


Directions |

Half rim glass with icing sugar paste and granulated sugar. Add ingredients to shaker, shake with ice then pour into chilled glass. Garnish with rosemary and pomegranate arils. 

Pink Pom Pom cocktail with rosemary, pomegranate and sugar rim garnish

THE GRINCH

He’s a mean one, Mr Grinch, but you’ll be the star of the party if you are serving these delicious melon cocktails. Cheers!

Ingredients | Serves 1


Directions |
Add first 5 ingredients to cocktail shaker with a handful of ice. Pour into glass over fresh ice and top with lemonade. Garnish with mint, maraschino cherry and a candy cane. For an added Christmas vibe we half rimmed glass with lemon and shredded coconut. Cheers!

SPICY PINEAPPLE SMASH

If you like a little heat this delicious and fruity cocktail is right up your alley!

Ingredients | Serves 1

  • 6 pieces fresh pineapple
  • 2 slices fresh jalapeño pepper
  • Juice of 1/2 a lime
  • 60ml VKAT Original
  • 90ml pineapple juice
  • Pineapple wedge and jalapeño pepper for garnish

Directions |
Add pineapple, jalapeño slices, and lime juice to shaker and muddle together. Add VKAT, pineapple juice, and a few ice cubes. Cover and shake. Double strain into glass over fresh ice and garnish with pineapple and jalapeño

STRAWBERRY FIELDS

Our first slushie cocktail for the season, and it’s a banger – so good it did not last long at all!

Ingredients | Serves 1


Directions |
Add ingredients to blender and blitz. If mixture is too thick you can add a little coconut water. Spoon into glass, garnish with pineapple leaves and edible flower and enjoy!

LAVENDER LEMON DROP

This Lavender Lemon Drop martini recipe is sure to please.

Ingredients | Serves 1


Directions |
Rim glass with lemon and sugar. Add VKAT Black Label, lemon juice, Orange Glades and lavender syrup to cocktail shaker with ice and shake until chilled. Strain into a martini glass and garnish with a lavender or lemon wheel.
Lavender simple syrup: Bring equal parts water and sugar to a boil, stirring until sugar dissolves. Add 1 tablespoon dried lavender buds, remove from heat, and allow to infuse for 20 minutes. Strain, and store in fridge. Add a few drops of food colouring for brighter colour if desired.

SAPPHIRE RITA

We have teamed up with @VecinoGlebe and recreated their amazing Sapphire Rita. Follow the recipe at home, or have one expertly made for you at Vecino Glebe!

Ingredients | Serves 1


Directions |
To a blender add all ingredients except Sapphire Blueberry Gem. Blitz until well blended. Serve into large glass and top up with Sapphire Blueberry Gem. Garnish with straws and lime wedge. 

BLUE HORIZON

This colourful cocktail is made with our Sapphire Blueberry Gem, Butterscotch Glades and ginger beer, a surprisingly delicious combination!

Ingredients | Serves 1


Directions |
Add Butterscotch Glades and lemon juice followed by blueberry and mint ice cubes. Add ginger beer then top up with Blueberry Gem. Garnish with a sprig of mint. Cheers!

BUBBLEGUM MARTINI

Want a fabulously fun #fridayswithdivas pink drink? Then you must make a Bubblegum martini! Overnight infusion really brought out a delicate bubblegum flavour, not too strong, making this a must try recipe.

Ingredients | Serves 1

  • 60ml Bubblegum infused VKAT Original
  • 30ml Peach Glades
  • 20ml Lemon juice
  • 15ml Simple syrup
  • 1 egg white
  • Sour straps for garnish

Directions |
To infuse, pour a cup of VKAT Original into a jar and add bubble gum (we used 1/2 roll of Strawberry Hubba Bubba). Seal and shake occasionally to mix. Allow flavour to infuse several hours, or overnight. Strain through fine mesh and discard bubblegum.
Add ingredients to cocktail shaker and dry shake, or use frother. Shake again with ice. Strain into martini glass and garnish with sour strap threaded onto cocktail skewer. 

VAMPIRE’S KISS

The spirits are restless as Halloween approaches, so why not mix one up into a scary cocktail? Cheers!

Ingredients | Serves 1

  • 30ml VKAT Original
  • 30ml Strawberry Glades
  • 60ml Cranberry juice
  • 15ml Lemon juice
  • 15ml Simple syrup
  • Red gel and vampire teeth for garnish
 
Directions |
Half rim glass with red gel food colouring. Add ingredients to cocktail shaker with ice and shake vigorously until chilled. Strain into glass and garnish with vamire teeth dipped in red gel.

COCO CABANA

This fun fruit cocktail with notes of coconut and peach will transport you to a tropical island of swaying coconut palms. Cheers!

Ingredients | Serves 1

  • 30ml VKAT Original
  • 30ml Coconut Glades
  • 15ml Peach Glades
  • 40ml Cranberry juice
  • 40ml Orange juice
  • 40ml Pineapple juice
  • Orange slice, edible flower and cocktail umbrella to garnish
 
Directions |

Add ingredients to cocktail shaker with a handful of ice and shake. Double strain into glass over fresh ice and garnish with orange slice, edible flower and cocktail umbrella.

SALTED CARAMEL WHIPPED COFFEE

If you are a coffee lover who also enjoys a little salted caramel, this recipe is the perfect treat! 

Ingredients | Serves 1

 
Directions |

Add instant coffee, caramel sauce, salt and hot water to glass and mix with frother until foam is formed. Fill glass with ice and add Coffee and Butterscotch Glades. Top up with milk and stir with barspoon.

SUNSHINE SPRITZ

Add a ray of sunshine to your day with this refreshing cocktail. Cheers!

Ingredients | Serves 1

  • 45ml VKAT Original
  • 60ml Orange juice
  • 30ml Pineapple simple syrup
  • Fresh mint
  • Soda water
 
Directions |

Add orange juice, pineapple syrup and VKAT Original to cocktail shaker with a few mint leaves and a handful of ice. Shake until ice cold then double strain over fresh ice and top with soda water. Garnish with pineapple leaves, orange and mint.
Pineapple simple syrup – Combine 1/2 cup water with 1/2 cup of sugar and 1 cup pineapple (can use the core and rind). Simmer for 15 minutes then cover until cooled.

DIRTY SHIRLEY

This classic is derived from the Shirley Temple mocktail, and is equally tasty and refreshing, with a lovely pop of colour. For a little less sugar use sugar free lemon-lime soda.

Ingredients | Serves 1

  • 45ml VKAT Original
  • 30ml Fresh lime juice
  • 20ml Grenadine
  • Lemon lime soda
  • Lime slice and maraschino cherry to garnish
 
Directions |

Fill a tall glass with ice cubes. Pour VKAT Original, lime juice, and grenadine over ice. Top up with lemon-lime soda, and garnish with lime slice and cherry.

DIRTY BANANA

This delicious #fridayswithdivas cocktail goes down just like an ice cold shake, but watch out for the kick!

Ingredients | Serves 1

  • 45ml VKAT Original
  • 30ml Coffee Glades
  • 1 frozen ripe banana
  • 30ml Cream
  • 30ml Cream of coconut
  • 1 cup crushed ice
  • Chocolate syrup, banana slice and cocktail umbrella to garnish
 
Directions |

Drizzle chocolate syrup around inside top of glass so it will drip down inside. Blitz other ingredients in blender and pour into glass. Top with banana and cocktail umbrella.

MELON BALL

The Melon Ball is a delicious fruity cocktail, and you don’t have to have a melon baller! Cut any shape for your garnish!

Ingredients | Serves 1

 
Directions |

Add ingredients to cocktail shaker with a handful of ice. Shake vigorously,  then strain into glass over fresh ice.
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CRYSTAL CLEAR

Light and refreshing, this recipe with peach and orange is perfect for Spring weather!

Ingredients | Serves 1

 
Directions |

Add ingredients except lemonade to jug and mix with barspoon (can multiply for batches). Pour into tall glass over fresh ice, top up with lemonade and garnish with orange wheel.

RASPBERRY MULE

Fresh raspberries, lime juice, ginger beer and our VKAT Raspberry combine in this refreshing cocktail that’s perfect any occasion.

Ingredients | Serves 1

  • 60ml VKAT Raspberry
  • 6 Raspberries (fresh or frozen)
  • 6 Mint leaves
  • 30ml Lime juice
  • 20ml Simple syrup
  • Ginger beer
  • Extra mint leaves and raspberries for garnish
 
Directions |

Muddle raspberries and mint in shaker. Add other ingredients, except ginger beer, with ice. Shake, then double strain into glass and top with ginger beer. Garnish with raspberries and mint.

NEON BLUE

Better known as a shot, this riff also makes a great cocktail. Cheers!

Ingredients | Serves 1

 
Directions |

Add ingredients except sparkling water to cocktail shaker with a handful of ice. Shake until chilled then pour over fresh ice and top up with sparkling water. For the shot version pour into shot glasses without sparkling water.
Sweet and sour mix – make simple syrup with 1 part sugar to 1 part water. When cooled add 1 part fresh lime juice and 1 part fresh lemon juice and shake in jar to mix. Store in fridge.

CARAMEL APPLETINI

This recipe is a tasty dessert cocktail for those with a sweet tooth.

Ingredients | Serves 1

 
Directions |

Add VKAT Original, apple juice, Orange Glades, caramel syrup and cream to cocktail shaker with ice and shake until chilled. Strain into cocktail glass and garnish with an apple slice and pinch of nutmeg. Cheers!

GREEN AND GOLD

Go Matildas! If you are as excited as we are, why not make this colourful cocktail to sip before the match?

Ingredients | Serves 1

 
Directions |

Add ingredients to glass in order listed to create green and gold layers. Garnish with a sprig of thyme. Cheers!

SOUTHERN SKY

Here is a fun layered citrus cocktail with our Blue Citrus Glades, fresh tangello juice and butterfly pea tea to create our sunset colours.

Ingredients | Serves 1

  • 15ml Blue Citrus Glades
  • 15ml Simple syrup
  • Ice
  • 15ml Lemon juice
  • 15ml Orange Glades
  • 45ml VKAT Original
  • 60ml Tangello juice
  • Dash of soda water
  • 30mls Butterfly pea tea
  • Citrus wedge & maraschino cherry for garnish
 
Directions |
Add ingredients to ice filled glass in order listed. Tangello juice can be replaced with orange or grapefruit juice. Garnish with citrus wedge and maraschino cherry. Cheers!

STRAWBERRY LAVENDER SOUR

Fragrant lavender unites with scrumptious strawberry, rose and elderflower in this tasty recipe.


Ingredients | Serves 1

  • 45ml VKAT Original
  • 30ml Strawberry Glades
  • 15ml Lavender simple syrup
  • 15ml Elderflower rose cordial
  • 15ml Lemon juice
  • 1 Egg white or substitute
  • Edible flower or strawberry for garnish
 
Directions |
Add ingredients to cocktail shaker and dry shake, then add ice and shake again. Pour into glass over fresh ice and garnish with a strawberry or an edible flower from your garden.
Lavender simple syrup – Add ½ cup water and ½ cup sugar to saucepan and heat until sugar is melted. Add 2 tablespoons of culinary grade lavender buds, simmer for a couple of minutes then cover and remove from heat. Strain into jar once cooled.

PEACHY PINK

We thought #Barbie would enjoy a Peachy Pink cocktail, so we made this one just for her!

Ingredients | Serves 1

  • 45ml Peach Glades
  • 30ml Coconut Glades
  • 2 small pieces pink dragon fruit (fresh or frozen)
  • 20ml Lime juice
  • 15ml Simple syrup
  • 20mls Coconut milk
  • 60ml Coconut water
  • Sparkling water
  • Lime wheel and edible flower for garnish

Directions |

Add ingredients (except sparkling water) to cocktail shaker with a handful of ice. Shake until chilled and pour into glass over fresh ice. Top up with sparkling water. Garnish with a lime wheel and an edible flower from your garden.

COCO MOJITO

This tasty coconut cocktail will take your imagination to your favourite tropical sunkissed destination…

Ingredients | Serves 1

  • 30ml VKAT Original
  • 30ml Coconut Glades
  • 60ml Coconut milk
  • 30ml Fresh lime juice
  • 20ml Simple syrup
  • 6 mint leaves, plus extra for garnish
  • Lime wheel, dessicated coconut and lime zest for garnish

Directions |

Half rim glass with dessicated coconut and lime zest after dipping in syrup, we used agave. Add ingredients to cocktail shaker with a handful of ice. Shake until chilled then pour into glass over fresh ice. Garnish with sprinkle of coconut and lime zest mix and a sprig of mint. Cheers!

White coconut cocktail garnished with mint

GREEN GECKO

Your will feel like you are on holiday when drinking this tasty tropical cocktail. Cheers!

Ingredients | Serves 1

 
Directions |

Add ingredients to cocktail shaker with a handful of ice. Shake until ice cold. Pour into glass over fresh ice. Garnish with maraschino cherry, orange or pineapple.

Green cocktail served in tall glass, and garnished with mint, orange and maraschino cherry.

BAY BREEZE

This is an easy to make, yet tasty and refreshing cocktail to enjoy any time. Use freshly pressed pineapple juice if you have it!

Ingredients | Serves 1

  • 60ml VKAT Original
  • 120ml fresh pineapple juice
  • 45ml Cranberry juice
 
Directions |

Add all ingredients to cocktail shaker with a handful of ice. Shake until chilled and pour over fresh ice. Garnish with pineapple or edible flowers from your garden. Cheers!

WOO WOO

If you love peach and cranberry, you can’t go past this simply refreshing retro classic!

Ingredients | Serves 1

 
Directions |

Add ingredients to cocktail shaker. Shake until chilled. Pour over fresh ice and garnish with lime wedge and cocktail umbrella!

Bright red cocktail garnished with lime wedge and cocktail umbrella.

MATCHA MAGIC

For tea lovers this recipe is a tasty matcha cocktail with delicious almond and vanilla notes.

Ingredients | Serves 1

  • 60ml VKAT Black Label
  • 1/2 Tsp Matcha powder
  • 30ml Almond milk
  • 30ml Cream
  • 10ml Orgeat
  • 10ml Vanilla extract
  • 10ml Lime juice (optional)
  • Edible flower, extra matcha and nutmeg for garnish
 
Directions |

Add VKAT Black label and 1/2 tsp of matcha powder to shaker and blend with a matcha whisk or handheld frother.  Add remaining ingredients with a handful of ice. Shake until cold and pour into chilled martini glass. Garnish with edible flower, powdered matcha and nutmeg.

RASPBERRY ROSE SPRITZ

We love a spritzer, especially when it has fresh berries, mint and our VKAT Raspberry! 
 

Ingredients | Serves 1

  • 45ml VKAT Raspberry
  • 6 Raspberries
  • 2 Mint leaves
  • Sparkling rosé
  • Extra raspberries and mint leaves for garnish
 
Directions |

Add VKAT Raspberry, fresh raspberries and mint to cocktail shaker and muddle. Add ice and shake until chilled. Pour into glass over fresh ice, top up with sparkling rosé, and garnish with raspberries and mint. Cheers!

Bright red cocktail garnished with raspberries

RAINBOW SWIRL

Do you love a layered cocktail? With only 3 ingredients this one is so easy to make. It has tasty blue citrus and a pop of delicious strawberry! 

Ingredients | Serves 1

 
Directions |

Fill tall glass with ice. Gently add each ingredient in turn, ice will help keep layers, or pour over back of bar spoon. Garnish with dehydrated citrus wheel. Cheers!

Cocktail in tall glass with 3 coloured layers

STRAWBERRY PASSION

Like a Margarita, this cocktail is delish and turned out even better than we’d hoped. For something different we added a zesty half rim with lime, sugar and a dash of salt!

Ingredients | Serves 1

  • 30ml Stawberry Glades
  • 3 Strawberries
  • 1/2 Passionfruit
  • 15ml Lime juice
  • 15ml Agave
  • Zest of one lime, 2 tsp sugar, 1/2 tsp salt for rim, and extra strawberry for garnish
 
Directions |

Rim glass with lime zest mix (adjust to taste) and set aside. Add strawberries to cocktail shaker and muddle. Add remaining ingredients with a handful of ice and shake until ice cold. Double strain into glass over fresh ice. Cheers!

Strawberry cocktail served in coupe glass

CUCUMBER MINT COOLER

Deliciously refreshing, this drink is perfect for entertaining in style.

Ingredients | Serves 1
  • 60ml VKAT Original
  • 15ml Lime juice
  • 15ml Simple syrup
  • Half a small cucumber, chopped
  • 6 mint leaves
  • 100ml Sparkling water
 
Directions |

Add ingredients to cocktail shaker with a handful of ice. Shake until ice cold. Double strain into tall glass prepared with cucumber ribbon and fresh ice. Top up with sparkling water and garnish with lime wedge and sprig of mint.

Cucumber mint cooler cocktail made with VKAT Original, and served in a highball glass

APPLE SPICED MULE

This recipe is perfect for the cooler weather, with spiced simple syrup and ginger beer to warm the soul, yet it’s tasty and refreshing too!
 
Ingredients | Serves 1
  • 60ml VKAT Original
  • 60ml Apple cider
  • 30ml Spiced syrup (see recipe below)
  • 120ml Ginger beer
  • Apple and cinnamon stick to garnish
 
Directions |
Add ingredients to glass (or copper mug) over ice. Garnish with apple slice and cinnamon stick.
Spiced syrup – Add one cup sugar, one cup water, 6 whole cloves and 3-4 cinnamon sticks, broken, to small saucepan. Heat until syrup has reached simmer and sugar has melted. Simmer on low for 5 minutes, then cover, remove from heat, and steep 30-60 minutes. Strain into jar. 

BERRY-LICIOUS

We’ve combined VKAT Original with our premixed Raspberry Gems and berry ice cubes for a bright burst of colour.
 

INGREDIENTS | Serves 1


DIRECTIONS |

Pop some mixed berries in the ice cube tray and freeze overnight. Add berry ice cubes to glass and build drink over ice. Garnish with lemon and mint.

BLUEBERRY FIZZ

This easy to make and super refreshing cocktail is  perfect for any time of day!
 

INGREDIENTS | Serves 1

  • 60ml VKAT Blueberry
  • 15ml Elderfower cordial
  • 15ml Lemon juice
  • 150ml Lemonade
  • Lemon wedge, blueberries and sprig of fresh mint to garnish


DIRECTIONS |

Add ingredients to glass over ice and top up with lemonade. Garnish with fresh blueberries, lemon wedge and sprig of mint. Cheers!
Cocktail in tall glass garnished with fresh blueberries and mint

DRAGON SOUR

The vibrant pink of dragon fruit adds pizzazz to any cocktail, and this recipe is no exception!
 

INGREDIENTS | Serves 1

  • 45ml VKAT Original
  • 30ml Lemon juice
  • 15ml Dragon fruit syrup
  • 3 Shakes Angostura bitters
  • 1 Egg white
  • Maraschino Cherry, lemon wheel and dragonfruit for garnish


DIRECTIONS |

Add ingredients to cocktail shaker and dry shake. Add ice and shake again. Pour into glass over fresh ice. Garnish with dragonfruit slice, lemon slice and marashino cherry. Cheers!
Dragon fruit syrup – 1 cup water, 1 cup sugar, 1/2 cup chopped fresh or frozen pink dragonfruit. Bring to simmer, remove from heat and steep 20 minutes. Strain into jar.

CHOC FANTASY

Happy Easter! Enjoy the holiday with this indulgent dessert cocktail for a fun Easter treat.
 

INGREDIENTS | Serves 1

  • 45ml VKAT Original
  • 45ml Coffee Glades
  • 60ml Chocolate sauce (recipe below)
  • 100g Chocolate ice cream
  • 100g ice
  • Whipped cream, maraschino cherry and mini Easter eggs for garnish


DIRECTIONS |

Use brush to apply chocolate sauce to Hurricane glass, then place glass in freezer whilst you prepare cocktail. Add VKAT Original, Coffee Glades, chocolate sauce, chocolate ice cream and ice to blender and blitz. Pour into chilled hurricane glass and top with whipped cream. Garnish with mini Easter Eggs and a maraschino cherry.
Chocolate Sauce – 300g good-quality dark chocolate, chopped, 200ml cream. Melt chocolate in saucepan on low heat and stir cream through until combined, store in mason jar in fridge (leftovers of this sauce go well over icecream)
Chocolate cocktail with easter egg garnish

BLUEWATER BREEZE

Who knew that coconut water goes so well in cocktails? This cocktail recipe is beautifully refreshing, you will feel like you are holiday!

INGREDIENTS | Serves 2


DIRECTIONS |

Add all ingredients except pineapple juice to cocktail shaker. Shake until ice cold. Pour into glasses over fresh ice, and gently add 45ml pineapple juice to each glass. Pineapple juice will sink giving a green hue to bottom of glass. Cheers!

Delicate blue cocktail made using Coconut Glades and cream of coconut, served in a tumbler glass.

SPIKED STRAWBERRY SHAKE

More like a dessert, this has fresh strawberries, ice-cream, and delicious strawberry and coconut notes from our Strawberry and Coconut Glades liqueurs.

INGREDIENTS | Serves 1

  • 60ml Strawberry Glades liqueur
  • 30ml Coconut Glades liqueur
  • 30ml Frozen or fresh strawberries
  • 60ml Milk
  • 50g Vanilla or Strawberry Ice cream
  • 50g Ice
  • Whipped cream, mint and a fresh strawberry for garnish

DIRECTIONS |

Add ingredients to blender and blend until lumps are removed. Pour into glass, top with whipped cream, strawberries and mint.

CITRUS BLUSH

This tasty cocktail has grapefruit, orange and a hint of rosemary. Cheers!

INGREDIENTS | Serves 1


DIRECTIONS |

Add ingredients to cocktail shaker with a handful of ice. Shake until chilled then pour into coupe glass. Garnish with rosemary and an edible flower from your garden.
Rosemary simple syrup – Add 1/2 cup of rosemary sprigs to 1 cup of water and 1 cup sugar. Heat until simmering, then remove from heat, cover and steep 20 minutes. Strain into jar.
Citrus Blush cocktail in delicate coupe glass with marigold and rosemary garnish.

BUTTERSCOTCH BLISS

This riff on a White Russian has the addition of our Butterscotch Glades, and a salted butterscotch rim.

INGREDIENTS | Serves 1


DIRECTIONS | 

Rim glass with butterscotch sauce (store bought or see recipe below) and salt. Add ingredients to glass over ice. Garnish with pinch of nutmeg and chocolate of choice.
HOMEMADE BUTTERSCOTCH SAUCE – Add 2 tbsp butter, ¼ tsp salt, ¼ cup brown sugar, ¼ cup thick cream, ½ tsp vanilla extract to a small saucepan and stir over gentle heat until sauce reaches a simmer and ingredients are combined.  Transfer to jar to cool.
Watch the reel

MELON TONIC

Here is a bright green cocktail for St Patricks Day or any time! 
 

INGREDIENTS | Serves 1

 
DIRECTIONS |
Add all ingredients except tonic water to cocktail shaker with a handful of ice. Shake until ice cold. Pour into tall glass over fresh ice, and top with tonic water. Garnish with melon and lime.

PINK DRAGON LEMONADE

Take your Pink Lemonade to the next level with this easy four ingredient #fridayswithdivas recipe. We used sugar free lemonade for a super low carb treat!
 
  • 20g Pink dragonfruit pieces (fresh or frozen)
  • 45ml VKAT Original
  • 15ml Lime juice
  • 120ml Lemonade
 
DIRECTIONS |

Muddle pink dragonfruit in glass. Add ice, then VKAT Original, lime juice and lemonade.
Garnish with fresh dragonfruit.

Pink cocktail in tall glass, made with VKAT Original

BLUE FREEZE

This tasty frozen #fridayswithdivas cocktail will stand out in a crowd!

INGREDIENTS | Serves 2

 
DIRECTIONS |

Rim glass with lime wedge and dip in sugar or salt. Add ingredients to blender and blitz. Pour into glasses and garnish with orange peel and edible flowers from your garden.

Frozen blue cocktail made with Blue Citrus Glades

KIWI CAPRIOSKA

This tasty riff on a classic Caprioska goes down a treat!

INGREDIENTS | Serves 1

  • 60g Kiwi fruit, peeled and chopped
  • 60ml VKAT Original
  • 1 1/2 Tsp sugar
  • 6 torn mint leaves
  • 1/2 Lime
  • Sparkling water
 
DIRECTIONS |

Muddle kiwi fruit, lime, sugar and mint leaves. Add VKAT Original and ice and shake till well chilled. Double strain into glass over fresh ice and top with sparkling water. Garnish with kiwi fruit and lime.

 

PEACHY ICED TEA

Lazy Summer days go well with iced tea, and our Peach Glades goes perfectly with both! 

 

INGREDIENTS | Serves 1

 
DIRECTIONS |
Build over ice, and garnish with lemon wheel, peach slices and mint.

SPARKLING STRAWBERRY SOUR

This recipe has the delicious tang of a sour cocktail with sparkling water to add that refreshing fizz!

 

INGREDIENTS | Serves 1

 
DIRECTIONS |
Add all ingredients except sparkling water to cocktail shaker and dry shake. Add ice and shake again. Pour into glass over fresh ice and top with sparkling water. Garnish with a strawberry or a rose from your garden.
Cocktail in tall glass with egg white foam and made with Strawberry Glades

SEX ON THE BEACH

This delicious and fun layered cocktail recipe is a classic that is flavoured with our Peach Glades liqueur, and orange and cranberry juices.

 

INGREDIENTS | Serves 1

 
DIRECTIONS |
Build over ice in tall glass, with cranberry juice added last to create layer. Garnish with orange slice and cocktail umbrella.
Layered cocktail made with Peach Glades liqueur.

PINE TIME

This refreshing fruit cocktail is Summer in a glass, with pineapple, mint, honey and of course our own VKAT Black Label.
 

INGREDIENTS | Serves 1

  • 60ml VKAT Black Label
  • 8 Mint leaves
  • 30ml Lemon juice
  • 30ml Pineappple juice
  • 30ml Honey syrup
  • Sparkling water
 
DIRECTIONS |
Muddle mint leaves in cocktail shaker, then add VKAT Black label, lemon juice, pineapple juice, honey syrup and ice. Shake until ice cold. Strain into glass over fresh ice and top with sparkling water. Cheers! 
 

THE REDHEAD

Ginger syrup and mango add zing to this tasty #fridayswithdivas cocktail! 
 

INGREDIENTS | Serves 1


DIRECTIONS |
Add ingredients to cocktail shaker with ice. Shake until ice cold. Pour into coupe glass and garnish with mango and lime. Cheers!
Ginger syrup – Add 50g sliced ginger to small saucepan with 1 1/2 cups of water and 1 cup sugar. Simmer for 10 minutes then cover and allow to cool.

CHERRY SOUR

In Australia, nothing says Christmas more than cherries, so we made this recipe for Christmas, but this recipe is perfect whenever you can get cherries or have some cherry syrup handy! Make the cherry syrup in advance, and you can quickly shake up this cocktail and impress your guests.

INGREDIENTS | Serves 1

  • 60ml VKAT Black Label
  • 30ml Cherry syrup (uses 170g cherries)
  • 15ml Lemon juice
  • 15ml Lime juice
  • 2 Shakes Angostura bitters
  • Egg white or substitute
  • Lime or lemon peel and extra cherries for garnish

DIRECTIONS |

Add ingredients to cocktail shaker and dry shake. Add ice and shake until chilled. Pour into martini or coupe glass and garnish with lemon or lime ribbon and maraschino or fresh cherries.

Cherry syrup (enough for 6 cocktails) – Add 1/2 cup of water, 1/2 cup of sugar and 170g fresh pitted cherries to saucepan. Heat and simmer for 5 minutes, then cover and allow to cool. Press through strainer and store syrup in jar in fridge.

COSMO SPRITZ

Light on the alcohol and so refreshing, our Cosmo Spritz is the perfect way to welcome guests to your next occasion.

INGREDIENTS | Serves 1

  • 30ml VKAT Original
  • 30ml Orange Glades
  • 15ml Orange juice
  • 15ml Lime juice
  • 30ml Cranberry juice
  • 100ml Tonic water
  • Orange slice and rosemary sprig for garnish


DIRECTIONS 
|

Fill glass with ice, adding orange slice as you go. Add VKAT Original, Orange Glades, lime juice and cranberry juice. Top with tonic water and add rosemary garnish.

CRANBERRY ORANGE COOLER

Our Cranberry Orange Cooler will add a pop of colour and flavour to your afternoon!

INGREDIENTS | Serves 1

  • 30ml VKAT Black
  • 30ml Orange Glades
  • 20ml Orange juice
  • 15ml Elderflower cordial
  • 90ml Cranberry juice
  • Lemonade
  • Slice of orange and sprig of lemon thyme to garnish


DIRECTIONS 
|

Add all ingredients except lemonade to glass over ice. Stir well. Top with lemonade. Garnish with slice of orange and sprig of lemon thyme.

FUZZY NAVEL

This cocktail is so simple, yet so refreshing, and you will love it because it is quick and easy to make and yet so delicious!

INGREDIENTS | Serves 1


DIRECTIONS |

Add the Peach Glades and orange juice into a highball glass over ice, and stir briefly to mix. Garnish with an orange wedge.

PEACH ON THE BEACH

Peach on the Beach is our spin on a classic cocktail, using our VKAT Black and Peach Glades. It’s tasty, refreshing and easy to make!

INGREDIENTS | Serves 1


DIRECTIONS |

Place orange slice in highball glass, then fill with ice. Add each ingredient in order, to create coloured layers. Garnish with orange slice and sprig of mint. Stir with straw as you drink!

FROZEN MIMOSA

Do you love a Mimosa? Then you will love our frozen Mimosa! We swapped the champagne flute for a wider glass for ease of serving. With our VKAT Original and orange juice frozen then topped with Prosecco, you’ll get a kick out of this recipe!

INGREDIENTS | Serves 1

  • 60ml VKAT Original
  • 120ml Orange juice
  • Prosecco or other sparkling white


DIRECTIONS |
Add orange juice and VKAT Original to container and freeze overnight. Spoon frozen juice mixture into glass and top with prosecco. Garnish with orange wedge or a strawberry.

BUTTERSCOTCH DREAM

The Butterscotch Dream is just that, with delicious butterscotch, white chocolate and vanilla.

INGREDIENTS | Serves 2

  • 60ml Homemade Butterscotch sauce
  • 30g White chocolate
  • 100g Vanilla ice cream
  • 100g Ice


DIRECTIONS |

Place ingredients into blender and blitz. Pour into glasses and drizzle with remaining butterscotch sauce as garnish.
HOMEMADE BUTTERSCOTCH SAUCE | Melt 2 tbsp butter, 1/4 tsp salt, 1/4 cup brown sugar, 1/4 cup thick cream and 1/2 tsp vanilla extract in small saucepan and stir over gentle heat until combined and sauce reaches gentle simmer. Do not overboil as sauce may become chewy. Transfer to jug to cool.

GRAPE MARTINI

Simple to make, but surprisingly delicious, the Grape Martini requires only fresh green grapes, our VKAT Original, and a little sugar syrup. Like a classic Martini, this has a kick to it!

INGREDIENTS | Serves 1

  • 120ml VKAT Original
  • 12 seedless green grapes, plus extra for garnish
  • 20ml Simple syrup


DIRECTIONS |

Cut grapes in half, add to cocktail shaker and muddle. Add VKAT Original, simple syrup and ice. Shake until well chilled. Double strain into martini glass and garnish with grapes. Cheers!

LEMON DROP

The Lemon Drop is a cocktail thought to be named after lemon drop candy!

INGREDIENTS | Serves 1


DIRECTIONS |

Rim glass with lemon and sugar. Set aside. Add all ingredients to cocktail shaker with a handful of ice, and shake until ice cold. Strain into coupe glass and garnish with lemon wheel.

SEX IN THE SNOW

This easy recipe with only 3 ingredients is one that will appeal to snow lovers! If you love coconut, this one’s for you!

INGREDIENTS | Serves 1

  • 60ml Coconut Glades
  • 60ml Coconut Cream
  • 100g Ice
  • Grated coconut for garnish


DIRECTIONS |

Rim glass with lemon and dip in grated coconut. Set aside. Place Coconut Glades, coconut cream and ice in blender. Blend until smooth. Pour into a chilled martini glass. Enjoy!

Sex in the Snow white coconut cocktail, made with Coconut Glades and served in a martini glass.

LAVENDER LEMONADE

Lavender is in bloom, and adds a pop of colour and delicate flavour to this refreshing lemonade recipe. 

INGREDIENTS | Serves 1

  • 60ml VKAT Original
  • 30ml lemon juice
  • 30ml lavender simple syrup
  • Chilled sparkling water


DIRECTIONS 
|
Shake ingredients without sparkling water, pour over ice and top with sparkling water. Garnish with lemon wheel and fresh lavender.
Lavender Simple Syrup – heat 1 cup of water with 1 cup of sugar in saucepan until sugar is melted. Add 4 tbsp of culinary lavender buds and stir, remove from heat, cover and steep for at least 20 minutes. Strain into glass jar. For a more vibrant purple, add a couple of drops of purple food colouring to the syrup.

FLORAL BLUSH

With notes of elderflower, this tasty and refreshing cocktail is perfect for your next garden party! 

INGREDIENTS | Serves 2

  • 100ml VKAT Original
  • 40ml Elderflower cordial
  • 20ml Lemon juice
  • 30ml Cranberry juice
  • 200ml Tonic water
  • Ice
  • Edible flower ice cubes for garnish


DIRECTIONS |

Add all ingredients to a pitcher with a handful of ice. Stir, then strain into glasses over edible flower ice cubes (prepared ahead of time).

PRETTY IN PINK

Just like the classic ’80s film, this pink cocktail will brighten your day!

INGREDIENTS | Serves 1

  • 30ml VKAT Original
  • 15ml VKAT Raspberry
  • 30ml Cranberry juice
  • 15ml Simple syrup
  • 15ml Lime juice
  • 30ml Aquafaba or one egg white
  • Raspberries or edible flowers for garnish


DIRECTIONS |

Add ingredients to cocktail shaker and dry shake. Add ice and shake again. Pour into glass and garnish with raspberries or edible flowers from your garden.

Delicate pink cocktail with pink colour coming from the VKAT Raspberry and the cranberry juice

STRAWBERRY MOJITO

Bursting with juicy strawberry flavours, this refreshing treat is perfect for a weekend brunch!

INGREDIENTS | Serves 1


DIRECTIONS |

In a highball glass, muddle lime wedges with mint leaves, add sugar and muddle again. Remove lime wedges, add VKAT and Strawberry Glades, stir to combine. Fill glass with ice and top with sparkling water. Garnish with strawberry and sprig of mint.

Cocktail in highball glass with strawberry and mint

FROZEN COSMO

For this delicious frozen recipe have swapped the cranberry juice for cranberry ice cubes, so your cocktail is not diluted with plain ice!

INGREDIENTS | Serves 1


DIRECTIONS 
|
Freeze cranberry juice in an ice cube tray in advance – 8 to 10 cubes depending on size. Add all ingredients to blender and blend until smooth. Pour into coupe glass and garnish with slice of orange and edible flowers from your garden. Cheers!

SUMMER BERRY ROSE

Straight out of a fairy tale, the Summer Berry Rose tastes as beautiful as it looks, with sweet flavours of summer berries and Persian rose fairy floss.

INGREDIENTS | Serves 1


DIRECTIONS |

Add scoop of berry sorbet to a wide coupe glass. Top with Persian fairy floss. Add VKAT Original and Strawberry Glades. Top with tonic water and sprinkle with dried rose petals to garnish.

PINK LEMON FIZZ

Using Orange Glades, this refreshing summer cocktail is super easy to make, and perfect for celebrating!

INGREDIENTS | Serves 1

  • 30ml Orange Glades
  • 1 scoop Berry sorbet
  • 1 scoop Lemon sorbet
  • Prosecco
  • Lemon sparkling water
  • Lemon slices and mint sprig to garnish


DIRECTIONS |

In a copa glass add a scoop of berry sorbet and a scoop of lemon sorbet. Add Orange Glades. Fill halfway with prosecco then top up with lemon sparkling water. Gently stir to combine. Garnish with lemon slices and a sprig of mint.

 

Elegant cocktail made with Orange Glades.

SPICY MANGO MARGARITA

A sweet, spicy treat, this cocktail is perfect to share with friends at your next fiesta!

INGREDIENTS | Serves 2

  • 60ml VKAT Original
  • 30ml Orange Glades
  • 30ml Fresh lime juice
  • 170ml Mango nectar
  • 1 Small jalapeño
  • 1/2 Mango, diced
  • 2 Small jalapeños and 2 lime slices for garnish


DIRECTIONS |

Char all jalapeños over flame, set 2 aside for garnish, cut 2 into slices removing stem, and use half. Mix equal parts chilli powder and salt on plate, rim glasses with lime juice then dip glasses in plate of chilli powder and salt, set aside. In a cocktail shaker muddle sliced jalapeño and mango pieces. Add a handful of ice, VKAT, Orange Glades, lime juice and mango nectar. Shake vigorously. Strain into glasses over fresh ice and garnish.

SUMMER PASSION PUNCH

The sweet and tangy notes of this refreshing cocktail definitely hit the spot!

INGREDIENTS | Serves 1

  • 30ml Peach Glades
  • 1 Tbsp maple syrup
  • Pulp of 1.5 passionfruit halves
  • Peach kombucha
  • Ice

 

DIRECTIONS |

Add Peach Glades, passionfruit pulp and maple syrup to glass. Add ice and top with kombucha. Stir to combine and garnish with passionfruit and sprig of mint.

ORANGE & PEACH SPRITZ

The Orange & Peach Spritz is simple to make yet super delicious! It’s the perfect cocktail to kick start your weekend with friends or family.

INGREDIENTS | Serves 1

  • 25ml Peach Glades
  • 25ml Orange Glades
  • 25ml Rose elderflower syrup
  • 15ml lemon juice
  • Soda water
  • Orange slice and dried rosebuds to garnish

 

DIRECTIONS |

Add Peach and Orange Glades with rose elderflower syrup to glass and gently stir to combine. Add ice and top with soda water. Garnish with orange and dried rosebuds.

TOFFEE APPLETINI

Inspired by a toffee apple, this delicious cocktail is a sweet treat!

INGREDIENTS | Serves 2


DIRECTIONS |

In a cocktail shaker add all ingredients with a handful of ice. Shake then strain into 2 chilled glasses and garnish with apple slices.

SPIKED DALGONA COFFEE

Using our Butterscotch Glades, this cocktail is truly a treat worth trying at home!

INGREDIENTS | Serves 1

 

DIRECTIONS |

Whisk instant coffee, sugar and water in a bowl until stiff peaks form. Fill glass with ice and add Butterscotch Glades and milk. Top with generous amount of coffee foam. Enjoy!

VIETNAMESE ICED COFFEE

The Vietnamese Iced Coffee is our version of the classic drink with a nice kick, and it’s perfect to enjoy anytime!

INGREDIENTS | Serves 1


DIRECTIONS |

In a small bowl stir together sweetened condensed milk and milk until combined, set aside. In a highball glass filled halfway with ice, add VKAT Original,  Coffee Glades and chilled coffee, stir to combine. Add more ice then gently top off with the milk mixture.

Highball glass with milk swirling through dark coffee coloured cocktail.

CLASSIC MARTINI

The deliciously smooth VKAT Black makes a superb adaptation of the classic vodka martini. If you love a classic martini this cocktail is for you!

INGREDIENTS | Serves 1

DIRECTIONS |

Run lemon peel around top edge of chilled martini glass. Place handful of ice in cocktail shaker, add VKAT Black and dry vermouth. Shake till ice cold then strain into martini glass. Garnish with lemon peel, or, to make it dirty, add a splash of olive brine and garnish with green olives.

LEMON MERINGUE PIE

Why have a cocktail then dessert when you can have both at the same time! Enjoy lemony, creamy flavours and textures of the dessert all while having a nice kick.  

INGREDIENTS | Serves 1

  • 60ml VKAT Black Label
  • 15ml Simple syrup
  • 1 Egg white
  • 15ml Lemon juice
  • 30ml Lemon curd
  • Garnish Meringue nest, lemon curd and mint sprig


DIRECTIONS |

In a cocktail shaker add all ingredients with a handful of ice. Shake vigorously until well combined. Double strain into a martini glass. Garnish with a meringue nest filled with lemon curd and top off with a sprig of mint.

PISTACHIO SOUR

You’ll go nuts over the Pistachio Sour, a sweet and sour treat that is sure to impress your friends. It has delicious hints of butterscotch, orange and lemon.

INGREDIENTS | Serves 1


DIRECTIONS |

Crush pistachios and set aside. Shake all other ingredients except egg whites in a cocktail shaker with ice. Strain into another shaker, removing ice, add egg whites and dry shake. Strain into glass and add garnish of crushed pistachios and edible flowers.

LAVENDER GRAPEFRUIT DREAM

Notes of refreshingly tangy grapefruit and floral lavender are the perfect pick me up!

INGREDIENTS | Serves 2

  • 60ml VKAT Black Label
  • 90ml Grapefruit juice
  • 30ml Lavendar simple syrup
  • Soda water
  • Ice
  • Grapefruit, lavender and edible flowers to garnish


DIRECTIONS |

Add VKAT Black, grapefruit juice and simple syrup to cocktail shaker with a handful of ice and shake vigorously. Strain into 2 glasses, top with soda water and add garnish.

Lavender simple syrup – Add 1 cup water, 1/2 cup sugar and 1 tbsp food quality dried lavender to saucepan, heat on low for 10 mins, allow to steep and cool, then strain and refrigerate.

APPLE MELON COOLER

With refreshing flavours of sweet honeydew and juicy apple, don’t miss this delicious cocktail! You’ll be green with envy without one!

INGREDIENTS | Serves 1

 

DIRECTIONS |

Using a melon baller, scoop out 3 balls, thread onto skewer and set aside. Add Melon Glades, VKAT Black and apple juice to highball glass and stir. Fill glass with ice, mint leaves and apple slices, and top with lemonade. Garnish with melon ball skewer.

MELON SOUR

A little bit tangy and a little bit sweet, this is a fabulous cocktail to start your weekend!

INGREDIENTS | Serves 1


DIRECTIONS |

Heat half a cup of sugar with half a cup of water in saucepan until sugar is dissolved to make simple syrup. Place egg white and one ice cube in a cocktail shaker, shake for a few seconds to emulsify the egg. Add Melon Glades and Orange Glades, lime juice, simple syrup and a handful of ice. Shake vigorously until well combined. Strain into glass and enjoy!

MELON PINA PUNCH

One sip of this tasty tropical cocktail and you’ll be transported to the destination of your dreams… even if it’s just your lounge room.

INGREDIENTS | Serves 2

  • 75ml Melon Glades
  • 75ml Coconut Glades
  • 50ml mango nectar
  • 150ml pineapple juice
  • 100ml lemonade
  • Edible flowers, pineapple wedge and pineapple leaf to garnish


DIRECTIONS |

Add Melon Glades, Coconut Glades, mango nectar and pineapple juice to cocktail shaker with handful of ice. Shake vigorously, then strain into two glasses with fresh ice. Top with lemonade and stir. Garnish with edible flowers, pineapple wedge and pineapple leaf.

COCO CHOCOLATE

The Coco Chocolate is a warming chocolate recipe with coconut and cinnamon.

INGREDIENTS | Serves 1

  • 40ml Coconut Glades
  • 175ml milk
  • 50g of 70% dark chocolate
  • 1/2 tsp dutch process cocoa
  • 1/2 tsp cinnamon syrup
  • Whipped cream

 

DIRECTIONS |

Over low heat melt chocolate, cocoa powder and a little milk, once melted add rest of milk. Stir in Coconut Glades and cinnamon syrup. Pour into mugs, garnish with whipped cream and cinnamon.

Hot coconut flavoured drink served in mug and topped with milk foam.

GUAVA PARADISE

Just one sip of this tropical treat and you will be transported to paradise. Enjoy!

INGREDIENTS

 

DIRECTIONS |

Add ingredients to cocktail shaker with a handful of ice. Shake vigorously, then strain into 2 old fashioned glasses with fresh ice. Garnish with edible flowers or lime.

Guava coloured cocktail served in tumbler glass, garnished with edible flowers.

STRAWBERRY RAIN

How about a refreshing smoothie with a twist? Using our Blue Citrus and Strawberry Glades, spruce up your next brunch with this smoothie cocktail treat!

INGREDIENTS | Serves 1

 

DIRECTIONS |

In a blender place Blue Citrus Glades, Strawberry Glades and rest of ingredients. Blend until smooth. Pour into glass and garnish with strawberry and passionfruit.

Indigo coloured dessert cocktail with passionfruit garnish

HERBAL BLUE

The Herbal Blue is light and refreshing, and super easy to make, with notes of cucumber, mint and basil, and with Blue Citrus Glades giving it a nice kick and a beautiful colour.

INGREDIENTS | Serves 1

  • 40ml Blue Citrus Glades
  • 20ml Elderflower cordial
  • 1/2 cucumber cubed
  • 4 Mint leaves
  • 4 Basil leaves
  • Soda water
  • Ice
  • Cucumber ribbon and mint or basil to garnish

 

DIRECTIONS |

In a cocktail shaker muddle cucumber, mint and basil. Add Blue Citrus Glades, elderflower cordial and a handful of ice. Shake vigorously then strain into glass over fresh ice and top with soda water. Garnish with cucumber ribbon and basil or mint sprig.

BLUEBERRY MOSCOW MULE

It’s tangy, bubbly, a fun twist on a classic, and it’s bursting with the delicious taste of VKAT Blueberry!

INGREDIENTS | Serves 1

  • 60ml VKAT Blueberry
  • 10 blueberries
  • 20ml lime juice
  • 10ml maple syrup (optional)
  • 150ml ginger beer
  • Mint leaves
  • Ice


DIRECTIONS |

In a copper mug, muddle together mint leaves, blueberries and maple syrup (if using). Fill mug with ice, add VKAT Blueberry and ginger beer, stir to combine. Garnish with a slice of lime, sprig of mint and blueberries.

BLUE TROPICANA

Blue Citrus and Coconut Glades give this cocktail a beautiful colour and a taste that is tropical bliss.

INGREDIENTS | Serves 1


DIRECTIONS |

Add all ingredients to cocktail shaker with ice and shake vigorously until ice cold. Strain into glass filled with fresh ice. Garnish with orange peel.

Cocktail in highball glass with delicate light blue hue from the Blue Citrus Glades

SOUR WATERMELON PUNCH

Sucker for sour candy? The Sour Watermelon Punch is a sweet and tangy treat! Exactly like sour candy bursting with flavour, this is the perfect cocktail to kick start your weekend!

INGREDIENTS | Serves 1

  • 50ml VKAT Raspberry
  • 15ml Orange Glades
  • 50ml Watermelon juice
  • 30ml Cranberry juice
  • 10ml Lime juice
  • 10ml Lemon juice
  • 5ml Simple syrup
  • Ice
  • Garnish – Edible flowers

 

DIRECTIONS |

Add ingredients to cocktail shaker with a handful of ice and shake vigorously until ice cold. Strain into a chilled glass and garnish with edible flowers.

FRENCH MARTINI

Treat your tastebuds with the French Martini, delicious and easy to make using VKAT Raspberry, VKAT Original and fresh pineapple juice.

INGREDIENTS | Serves 1


DIRECTIONS |

Add VKAT Raspberry, VKAT Original and pineapple juices to cocktail shaker with ice and shake till combined. Double strain into a martini glass and garnish with raspberry skewer.

Red cocktail served in martini glass and made with VKAT Raspberry liqueur

RHUBARB HONEY SOUR

The Rhubarb Honey Sour is a beautiful and refreshing cocktail. Using our homemade rhubarb and honey syrup you will take your cocktail to the next level!

INGREDIENTS | Serves 1

  • 60ml VKAT Original
  • 30ml Rhubarb honey syrup
  • 30ml Fresh lime juice
  • 1 egg white
  • Rhubarb strip to garnish


DIRECTIONS |

In a cocktail shaker add all ingredients and dry shake. Add ice and shake vigorously. Strain into coupe glass and garnish with rhubarb strip.

Rhubarb honey syrup – In a saucepan add 2 chopped rhubarb stalks, 1/4 cup honey and 1/4 cup water. Simmer 5-6 minutes then leave to cool. Strain and discard rhubarb.

SHOP DIVAS VKAT

GLADES RANGE

GEMS RANGE