Few things are more wonderfully indulgent than enjoying an ice-cold cocktail by the pool-side. The sun gently warming your skin, while the refreshing cocktail you sip on cools you from the core, adding to the absolute relaxation you feel. Even if you don’t have a waiter on call, with the below six cocktail recipes you can enjoy your very own you have made at home. Our wide range of SnoMaster Ice Machines can automatically make all of the ice you could possibly need while you are relaxing by the pool or entertaining (plumbed in automatic ice machines can even make ice completely unattended, 24 hours a day). With SnoMaster by your side, you’ll never run out of ice, making your entertaining, relaxing and mixology all the more enjoyable. Dry Martini [The Classic] The classic and iconic Martini. James Bond likes his to be shaken with ice, we have decided to leave this recipe to its original stirred roots. Not only does it make this cocktail easier to make at home or if you just don’t have a shaker handy, it also stops any bubbles from developing which can ruin the appearance of the final drink. London dry Gin and dry Vermouth are combined at a ratio of 2:1 for a traditional Martini, the more modern counterpart (featured here) is a 6:1 ratio. If you’re not a Gin drinker you can substitute Vodka instead. Ingredient quantities per serving: • 60ml (6 parts) London dry Gin or Vodka • 10ml (1 part) Dry Vermouth OR 5ml Dry and 5ml Sweet Vermouth (For a perfect Martini) • GARNISH: 1 Olive on a skewer OR a Twist of Lemon Peel (optional) METHOD: Pour all ingredients into a mixing glass with ice cubes. Stir well. Strain into a chilled martini glass. Squeeze oil from the lemon peel onto the drink, or garnish with a skewered olive. Note: A dirty Martini contains a splash of olive brine or olive juice and is typically garnished with an olive. A perfect Martini uses equal amounts of sweet and dry vermouth. Espresso Martini [The New] Loosely based on the classic (see above), the Espresso Martini is not a true martini in the sense because of its lack of Vermouth (and Gin). It can, however, be completely forgiven due in part to how absolutely delicious it is and how good it looks in a Martini glass, garnished with coffee beans on top of the crema. Try this recipe with a coffee from our range of Espresso Concepts premium coffee beans or ground coffees, for an even more deliciously indulgent experience. Ingredient quantities per serving: • 50ml (5 parts) Vodka • 10ml (1 part) Kahlua or Tia Maria • 5ml (½ part) Simple Syrup OR Clear Honey • 30ml/1 shot (3 parts) strong Espresso • GARNISH: 3 Coffee Beans (optional) METHOD: Pour liquid ingredients into a shaker filled with ice, shake vigorously, and strain into chilled martini glass. Garnish the top with three coffee beans. TIP: Using a Bean2Cup Automatic Coffee Machine gives you a fresher more aromatic espresso, as the coffee is ground fresh from the bean for each and every cup. Bloody Mary [The Classic] Popularised in the United States as a “hair of the dog” hangover cure, it is usually drunk in the late morning/early afternoon. We think its delicious and refreshing even up until sundowners. The tomato juice gives the drink a slightly savoury flavour profile, which makes it a good accompaniment to brunch or to finger foods in the afternoon. No one can truly agree on the true origin of the name of the drink – there are many, many theories, the most popular being Queen Mary I of England due in part to her tyrannical reign. Like most things, the explanation is probably simpler than people would like you to believe. Ingredient quantities per serving: • 45ml (3 parts) Vodka • 90ml (6 parts) Tomato Juice • 15ml (1 part) Fresh Lemon Juice • 2 to 3 dashes of Worcestershire Sauce (or to taste) • 1 to 2 dashes of Red Tabasco (or to taste) • 1 small pinch of Celery Salt (or to taste) • 1 small pinch of finely ground Black or White Pepper (or to taste) • GARNISH: 1 Small stick of Celery, with or without leaves (Optional) • RIM: Rock/Kosher salt mixed with Ground Black Pepper 3:1 ratio (Optional) METHOD: Add all ingredients into a mixing jug, stirring gently. Pour into a rimmed highball glass filled with ice and the celery stick. Serve. NOTE: To rim a glass with salt and pepper, start by dipping the rim of the glass in a shallow saucer with water/lemon/lime juice, tap off the excess liquid and then dip into a saucer filled with the salt and pepper mixture. Vampiro [The New] A modern international spin on the Bloody Mary, the Vampiro is a very popular cocktail in Mexico and so happens to be their national drink. The Mexicans named it the Vampiro (“Vampire”) because the popular mass manufactured juice mix that is used in Mexico is bright blood red (The cocktail is traditionally meant to be made with the tomato’s subdued red juice). It also has a spicy “bite” from the chilli pepper. Ingredient quantities per serving: • 50ml (5 parts) Tequila • 70ml (7 parts) Tomato Juice • 30ml (3 parts) Fresh Orange Juice • 10ml (1 part) Fresh Lime Juice • 5ml (1 Teaspoon) Regular Clear Honey (No wax or cloudy honey – will not dissolve) • 1 Half slice of white or red onion • 3-4 Slices of hot Chilli Pepper (with seeds) • GARNISH: 1 Chilli Pepper sliced ¼ way down the centre of the tip/pointy edge • GLASS RIM: Rock/Kosher Salt METHOD: Mix all ingredients together in a mixing jug until honey has dissolved completely. Set aside. Fill a rimmed, tall or old-fashioned glass with ice cubes. Carefully pour mixed liquid ingredients into glass, straining out the solids. Garnish by pushing the two sliced sides of the chilli pepper onto the edge of the glass. NOTE: To rim a glass with salt, start by dipping the rim of the glass in a shallow saucer with water/lemon/lime juice, tap off the excess liquid and then dip into a saucer filled with the salt. Margarita [The Classic] Since being widely popularised by the song “Margaritaville” by Jimmy Buffett it has become acceptable to serve a margarita in a wide variety of glass types, ranging from cocktail and wine glasses to pint glasses and even large schooners (beer goblet), the drink is traditionally served in the typical margarita glass, a stepped version of a cocktail glass or classic champagne coupe. Ingredients per serving: • 35ml (7 parts) Tequila • 20ml (4 parts) Cointreau/Triple Sec (Orange Liqueur) • 15ml (3 parts) Fresh Lime Juice • GLASS RIM: Rock/Kosher Salt STRAIGHT METHOD: Mix all liquid ingredients in a mixing jug with ice. Pour, straining out the ice into a salt-rimmed cocktail glass. Serve. SHAKEN METHOD: Pour all ingredients into a shaker with ice. Shake well and strain into cocktail glass rimmed with salt. Serve. STIRRED METHOD: Mix all liquid ingredients in a mixing jug. Pour into a salt-rimmed cocktail glass filled with crushed ice OR ice cubes. Serve. BLENDED/FROZEN METHOD: Pour all liquid ingredients into a blender with ice. Place an equal amount of ice as the liquid ingredients into the blender. Blend until smooth. Pour into the cocktail glass rimmed with salt. Serve with a straw. NOTE: To rim a glass with salt, start by dipping the rim of the glass in a shallow saucer with water/lemon/lime juice, tap off the excess liquid and then dip into a saucer filled with the salt. Tommy’s Margarita with Pineapple and Basil [The New] This is a spin on the “New Era” Tommy’s Margarita which is the margarita most people are used to being served at restaurants or bars. Pineapples and margaritas go together like good cheese and wine. It is very important to muddle the ingredients in a jug to ensure the release of all the available flavours. Ingredients per serving: • 45ml (5 parts) Tequila • 15ml (1 part) Freshly Squeezed Lime Juice • 2 Fresh Basil Leaves • 4 Fresh Pineapple Chunks • GLASS RIM: Table OR rock Sugar METHOD: Rim cocktail/margarita glasses with table or rock sugar. Mix all ingredients in a mixing jug. Use a wooden spoon to muddle (crush and mix) the basil and pineapple. Add ice to the jug just before serving and extra ice to the cocktail glass(es) if desired. Pour, straining out the ice into a salt-rimmed cocktail glass. Serve. NOTE: To rim a glass with salt, start by dipping the rim of the glass in a shallow saucer with water/lemon/lime juice, tap off the excess liquid and then dip into a saucer filled with the salt.