COCKTAIL RECIPES

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).

STRAWBERRY MOJITO

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

INGREDIENTS | Serves 1

  • 30ml VKAT Original
  • 15ml Strawberry Glades
  • 1/4 Lime, cut into wedges
  • 5 Mint leaves
  • 1 Tbsp caster sugar
  • Berry sparkling water


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.

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

  • 15ml Strawberry Glades
  • 15ml VKAT Original
  • 1 scoop of berry sorbet
  • Tonic water
  • Persian fairy floss and dried rose petals to garnish


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.

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

  • 60ml VKAT Original
  • 40ml Butterscotch Glades
  • 200ml Sparkling apple juice
  • Apple slices to garnish


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

  • 50ml Butterscotch Glades
  • 250ml Milk
  • 2 tbsp Instant coffee
  • 1 tbsp Sugar
  • 2 tbs Hot water
  • Ice

 

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

  • 30ml VKAT Original
  • 30ml Coffee Glades
  • 150ml Chilled coffee
  • 30ml Sweetened condensed milk
  • 15ml Milk, or milk alternative


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.

VKAT MARTINI

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

INGREDIENTS | Serves 1

  • 90ml VKAT Black
  • 30ml dry vermouth
  • Lemon peel
  • Green olives (optional)
  • Ice

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
  • 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

  • 15ml Butterscotch Glades
  • 15ml Orange Glades
  • 20ml VKAT Original
  • 20ml lemon juice
  • 20ml pistachio syrup
  • 15ml egg white
  • Edible flowers and pistachios to garnish


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
  • 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

  • 30ml Melon Glades
  • 30ml VKAT Black
  • 90ml Apple juice
  • Lemonade
  • Ice
  • Melon balls, mint leaves and apple slices for garnish

 

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

  • 45ml Melon Glades
  • 15ml Orange Glades
  • 30ml fresh lime juice
  • 7.5ml simple syrup
  • 1 egg (only whites of half an egg)
  • Ice


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.

GUAVA PARADISE

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

INGREDIENTS

  • 60ml Coconut Glades
  • 40ml VKAT Original
  • 20ml Fresh lime juice
  • 30ml Coconut milk
  • 200ml Guava nectar
  • Edible flowers or lime to garnish

 

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.

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

  • 30ml Blue Citrus Glades
  • 30ml Strawberry Glades
  • 100ml Guava nectar
  • 4 fresh strawberries
  • Passionfruit pulp
  • 120g wildberry frozen yoghurt
  • 60g ice
  • Passionfruit and strawberry to garnish

 

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.

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 sprig 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 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

  • 60ml Coconut Glades
  • 30ml Blue Citrus Glades
  • 60ml Coconut milk
  • 30ml Lemon juice
  • 30ml Simple syrup
  • Ice
  • Orange peel to garnish

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.

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

  • 30ml VKAT Raspberry
  • 30ml VKAT Original 
  • 30ml fresh pineapple juice
  • 30ml sweetened pineapple juice
  • 4 raspberries (skewered) 


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.

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 pasteurised 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.

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