Shaken and Stirred

Summer calls for boozy mixes in the sun. Here are some of our favourite cocktails from Adelaide’s best bars. Cheers, sunshine!

Paloma bar and Pantry – Paloma

Ingredients: 50ml tequila, 15ml lime juice, 10ml Prosecco, a pinch of salt and grapefruit soda (Fever Tree is the favoured brand; if you don’t have grapefruit soda, juice half a grapefruit and add sparkling water).

Method: Mix tequila, lime juice and a pinch of salt in a highball glass. Fill glass with ice. Top with grapefruit soda and Prosecco. Garnish with a dehydrated grapefruit slice.

Vibe: Refreshing, spritzy, all-year-round fun (because of the tequila!).

Where: 20 Peel Street, Adelaide.

Follow: @palomabarandpantry

Pink Moon Saloon – Mandarin Aviation

Ingredients: 45ml Brighter Later Astral Orchard Modern Dry Gin, 30ml mandarin sherbet (recipe below), 5ml crème de violette and 20ml lemon juice.

Mandarin Sherbert Recipe: All you need is mandarins and white sugar. Wash and peel the mandarins, setting aside the peels in a container. Juice the mandarins and strain through a sieve. Weigh the juice. Store the juice in an airtight container overnight in the fridge. Add the weight of the juice in sugar to the container with the mandarin peels. Store peels/sugar mixture in fridge in an airtight container. Eight hours later, combine the juice with the skins mixture, stirring until the sugar is dissolved. Strain mixture through a sieve.

Method: Pour wet ingredients into cocktail shaker over ice. Shake. Double strain into a coupe glass. Garnish with an orange coin.

Vibe: Bright notes of citrus, a lick of violette, perfectly balanced with Brighter Later Astral Orchard.

Where: 21 Leigh Street, Adelaide

Follow: @pinkmoonsaloon

Leigh Street Luggage – Montenegro Spritz

Ingredients: 40ml Amaro Montenegro, 40ml Sparkling Rosé, 40ml Capi sparkling yuzu, 30ml fresh grapefruit juice and half a passionfruit.

Method: Build wet ingredients in wine glass. Add ice. Mix briefly using a bar spoon. Garnish with a fresh mint sprig.

Vibe: Zippy with fresh citrus and passionfruit undertones, plus hints of bitter orange to finish.

Where: 22A Leigh Street, Adelaide

Follow: @leighstreetluggage

Stem – Negroni Elixer

Ingredients: 30ml Cucumber & Mint 78 Degrees Classic Gin, 30ml Germain, 30ml dry vermouth, Green Chartreuse.

Method: Rinse a short glass in Green Chartreuse by swirling the liqueur around the vessel, ensuring it covers all sides and reaches the rim. Discard the excess Chartreuse. Pour gin, Germain and dry vermouth into a mixing glass over ice. Stir until the glass feels cold. Strain into the Chartreuse rinsed glass you prepared earlier. Add ice. Garnish with a slice of cucumber.

Vibe: Fresh, sweet elderflower notes with a lovely herbaceous finish from the Chartreuse.

Where: 188 Hindley Street, Adelaide

Follow: @stemadelaide