Aroha Champagne

Ingredients:

  • 1 part: Aroha Elderflower Cordial
  • 1/4 part: Freshly squeezed lemon juice
  • Top with: Brut Champagne or Dry Sparkling Wine

Method:

  1. Pour first two ingredients into chilled fluted glass.
  2. Top with Champagne. Garnish with lemon twist.

Summer Fling

Ingredients:

  • 1 part Aroha Gooseberry Cordial
  • 1 part Tequila
  • half a pear 
  • 1 lime
  • lime sice to garnish


Method

  1. Muddle the pear.
  2. Add the cordial, Tequila and lime juice.
  3. Shake it up.
  4. Serve in a chilled glass.
  5. Garnish with lime round.
  6. Make your move towards the D Floor.

Garden Martini

Ingredients:

  • 1 part: Gin
  • 1 part: Aroha Elderflower Cordial
  • 4 parts: Cloudy Apple Juice
  • 4 Cucumber Chunks
  • 4 Mint Leaves
Method:
  1. Lightly muddle mint and cucumber in Collins glass. 
  2. Add other ingredients. 
  3. Half fill glass with crushed ice and stir. 
  4. Fill to brim with more crushed ice and stir again. 
  5. Garnish with lime wedge. 
  6. Sip. Talk. Dance. Repeat

The Old Timer's G&T

Ingredients:

  • 1 part: Gin
  • 1 part: Aroha Elderflower Cordial
  • 3 parts: Soda Water
Method:
  1. Combine all ingredients in a tall ice-filled Collins glass and stir well. 
  2. Garnish with lime wedge. 
  3. Enjoy.
  4. Check mirror for halo. 
  5. If halo fails to appear, substitute lemon wedge for lime.

Ginger Todd

Ingredients:

  • 1 part Aroha Ginger & Honey Cordial
  • 2 parts whiskey
  • 1 lemon
  • 1/4 to garnish
  • crushed ice
  • fine sticks of ginger if required


Method:

For the paeromaniacs we muddle ginger in the shaker.

Add the whiskey, lemon juice and cordial.

Shake well.

Pour into a chilled glass.

Sip slowly. Taste the fire.

 

Vladimer's Mistress

Ingredients:

  • 1 part: Aroha Tart Rhubarb Cordial
  • 2 parts: Vodka
  • 2 inches rhubarb stick
  • 1 Stick Rhubarb to garnish

 

Method:

1. Mudddle 2 inches of rhubarb (depends how tart you like it).

2. Add all ingredients into a shaker half filled with crushed ice.

3. Shake it like a Russian.

4. Pour into a chilled glass and garnish with the rhubarb stick.