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The tipple effect


Late summer is the perfect time to whip out all the refreshing cocktail concoctions many mastered during the infamous lockdown. Whether you need a refresher or additional recipes to add to your repertoire, Metropol has collated cocktails of choice so you can sip away the last of the long, warm summer days.

 

 

 

PIMM’S CUP
The Mix’s recipe for this classic is quick, easy and serves 10 people – awesome for those barbeques and catchups. It only requires 500ml of Pimm’s, 1L of both lemonade and ginger ale, fresh cucumber, mint and seasonal fruit. There’s no real art to putting this together, as you simply do just that… put it all together. Serve in a glass bowl or dispenser for added pizzaz.

LEMON AND ORANGE SANGRIA
Nadia Lim comes to the rescue (again) with a delectable recipe for traditional sangria. It calls for one bottle of Spanish red wine; 400 to 500ml of dry lemonade; 1½ cups of orange juice; 1/2 lemon, juiced; one orange and lemon both sliced; and lots of ice cubes. Lim suggests letting the mixture sit in the fridge so the flavours can meld together, before adding the ice.

THE BEACHY KEEN
Liquor King tingle our tastebuds with this fruity mix with a kick. You will just need 30ml of vodka, 15ml passionfruit syrup, ½ cup canned peaches, 20ml lemon juice, 30ml orange juice, ice and fresh mint. Throw all of your ingredients into a blender and hit go. Garnish with mint, enjoy your cocktail for one… and maybe four or five more after that.


 

Sip into summer


Refreshing, thirst quenching and palate-pleasing – there’s nothing quite like sipping a cocktail on a balmy afternoon or evening. With a suite of fresh ingredients to choose from, body temperatures to regulate and socialising to be done – summer is an acceptable excuse to get inventive with your imbibements.

 

 

TWIST ON THE CLASSICS
While classic concoctions will always have their place, why not flex your mixologist muscles and introduce some new tricks into your tipple repertoire. A chilli margarita is a spicy twist on an old crowd pleaser, while watermelon is a sweet and refreshing addition to modernis e a mojito, and replacing regular rum with gin creates a Light ‘n’ Stormy.

CREATIVE COMBINATIONS
Exercise your right brain by experimenting with new ingredients, textures and colours and learn some new flavour combinations to add to your aperitif arsenal. Have you heard of sparkling shiraz spiked with vanilla ice cream to make a very grown up spider? What about a fruit salad punch, or substituting liquor altogether with an alcohol-free spirit?

GARNISHES GALORE
Take advantage of the seasonal fruits, flowers and herbs and get creative with your garnishes. Whether it’s a slice of citrus with a sprinkle of berries and handful of fresh mint or twig of rosemary. Or, freeze some beautiful blooms in ice cubes, mix up a sweet, salty, spicy (or all three) rim dusting, or pop in some pomegranate seeds or passionfruit pulp.


 

Cocktails & canapes for race day


With a decadent tipple in one hand, and a mouth-watering titbit in the other, our taste buds are racing to celebrate Cup Week. Putting on a perfect soiree is all in the creativity, so here is Metropol’s inspiration for cocktails and canapes to carry you through pre- and post-races celebrations.

SEASONAL SUCCULENCE
Mini whitebait patties with a squeeze of lemon will barely last two minutes on the platter. Asparagus is spring in a spear. Serve into bite-sized sandwich rolls, adorn an aioli-smeared canapé, or bake into baby quiches.

FASCINATOR-STYLE GARNISH
Add colour, such as showy peppery nasturtium flowers and other edible petals. Microgreens are little health bombs that pile up in their greenest finery. Slithers of red pepper, threads of saffron, jewel-like pomegranate seeds, all flaunt finesse.

CLASSIC AND CLASSY
A cliché of posh nosh is smoked salmon, hot or cold smoked, it’s an intense little morsel. With capers, dill, wakame or wasabi aioli upon homemade blinis or pikelets, they send taste-buds to the finish line. Add caviar or truffle flakes to up the stakes.

VEGAN IN STYLE
From artisan vegan salamis to rich cashew nut patés, plant-world cuisine is glamming it. Splash out on lovingly crafted delicious vegan cheeses upon vegan crackers. Fill spring rolls with colours of the rainbow, and use rich mouth-filling aubergines in dips.

RACE DAY DELICACIES
An aesthetically pleasing platter is never out of place – and often disappears at race pace. Combine seasonal fruits and veges, with your favourite cheeses, olives, dips, crackers and fresh bread to create a Pinterest-worthy spread.

MOCKTAIL MOJO
Go mad with frivolously fruity concoctions – just omit the alcohol for a virgin variety of the spiked alternative. For a virgin mojito, muddle sparkling water, lime juice, sugar or honey syrup, and dress up with fresh mint and cucumber.

BOUTIQUE SPIRITS
Buy a bottle of hand-crafted gin to show off a classic cocktail. Try a French 75, martini, or a sloe gin fizz and decide a winner. Support the spirit of locally made tipples from vodkas to whiskys and dress them up cocktail style, with a glamorous garnish.

FANCY PANTS CHAMPAGNE
Pretty and effervescent best-dressed ladies, get creative with easy cocktails of the bubbly kind. Enhance the elegance of fine fizz with springtime splashes such as elderflower liquor, or for a classic Champagne Royale add crème de cassis.


 

Best of Boo’s: Boo Radley’s


Aptly combining the best of fresh New Zealand ingredients and southern-USA soul food in an extensive sharing plate menu, alongside the country’s largest bourbon whiskey selection and live music every Wednesday through to Saturday – it’s easy to see why Boo Radley’s is an award-winning bar and restaurant. Expert mixologists from the Victoria Street establishment share some top tipples from the hand-crafted cocktail menu, sure to get your feet – and taste buds – dancing.

BOO’S MAI TAI:
A sophisticated mix of house-made raspberry and vanilla infused Havana Club rum, Cointreau, Disaronno, lime and passionfruit.

 

 

 

 

 

SPICED ESPRESSO MARTINI:
A favourite with a kick. A combination of Sailor Jerry spiced rum, Harpoon cold brew coffee, Quick Brown Fox coffee liqueur and cinnamon sugar.

 

 

 

 

 

 

 

 

CHOCOLATE OLD FASHIONED:
A sweet and warm twist on a classic. Maker’s Mark bourbon, chocolate bitter, black walnut bitters and sugar.

 

 


 

The Flower Night Cocktail

The flower night cocktail: this Dilmah tea-based temptation is just the thing for the Queen’s Birthday Weekend

Whether hot toddies or iced tea are your thing, tea-infused cocktails are a tasty tipple that can be enjoyed throughout the year.

The Flower Night Cocktail

Cam Timmins shares his recipe for a Night Flower Cocktail infused with Elderflower Syrup, lemon and Dilmah’s Jasmine Green Tea that gives a whole new meaning to ‘teatime’.

Ingredients
45ml Beefeater London Dry
60ml Dilmah Jasmine Green Tea
30ml Fresh pressed Lemon Juice
30ml Elderflower Syrup
Soda to top

Method
Combine all ingredients into a Collins glass.
Garnish with a dash of Angostura bitters, edible flower and lemon peel. Enjoy.

Two Fat Possums

Your West Melton local: for pure pleasure and delight head in for a wood fired pizza at Two Fat Possums

Two Fat Possums is the perfect place to stop on your return leg from the ski fields of Mt Hutt. Since inception last year, it has gained a large following with locals. Anyone in West Melton after a quiet drink, dine or to hang out and soak up the friendly atmosphere should look no further.

Two Fat Possums

With its bar, restaurant and function areas, and friendly staff on hand, the atmosphere is second to none. Tasteful decor of wooden tables and leather/fabric chairs and a few big screen TVs to watch the rugby and racing.
The new winter menu consists of plenty of amazing starters and mains. This includes starters like Crispy Chicken Wings and delectable mains like the Pork Belly or steaks that are cooked to perfection. The biggest highlight is its wood fired oven pizzas, with a range of toppings to suit even the most devoted pizza fan.
A comprehensive range of desserts and drinks are also on offer, such as quality on-tap beer, cocktails and wine. Plus, the addition of specials every day will keep you coming back again and again.
Keen? Head to the West Melton Village on Weedons Ross Road, West Melton. For more information visit twofatpossums.co.nz or phone 03-421 6481.

Tea

Tea-totaller: the re-emergence of the cuppa as a drink of choice

New Zealand once led the world in cups of tea consumed per person. So it seems somewhat strange to have to put one’s hat in the ring to defend the humble cuppa.

Tea

But despite the seemingly all-encompassing nature of the Kiwi coffee culture, tea drinking is on the rise. And not just in the most traditional of ways.
While sales of herbal and green tea continue to rise for home consumption, it’s the number of tea ‘bars’ popping up that is catching attention on a global scale.
Locally, Poplar Social Club cocktail maestro Charles Gillet has been using Dilmah Tea in his cocktails. Dilmah features some clever cocktail and mocktail recipes on its website, ranging from Colombo Ice Cream Soda, to Mango Tango and Fruit Volcano.
Not a new concept by any means, there’s historical precedent for tea in our tipples, with tea an ingredient used in our early punches. Now, we’re starting to think of tea with the same reverence as coffee.