Seasonal cocktail recipes feat. local bartenders and summer fruit

December 15, 2020

Seasonal cocktail recipes feat. local bartenders and summer fruit

With a bounty of local summer fruit to take advantage of and celebrations to be had, it's the perfect time of year to get creative with a cocktail shaker!

We gave a selection of local fruit to some of the best bartenders around and asked them to come up with a cocktail that showcases the seasons flavours - check out the recipes below! We'll add more over time. 


1. Mexican Watermelon Cooler

by Carlos Hurworth, Mama Taco

At Mama Taco (@mamatacowestend), agave spirits and the flavours of Mexico are gods.  Carlos (Australia's current Sustainable Cocktail champion) created a drink which heroes Food Connect's local, in-season produce and their own philosophy, featuring ingredients that are ubiquitous in QLD homes through our hot summers and long Christmas lunches - everyone loves watermelon in the summertime!


  • 45ml of quality, 100% agave Blanco/silver Tequila
  • 15ml of dry vermouth (can be replaced with any left over or unfinished white wine - reuse, recycle and reduce your impact on the earth!)
  • 3 big watermelon chunks (roughly 2 inch cubes) + 1 'flag' or wedge to garnish
  • 2 thin slices of jalapeno + 1 to garnish
  • 30ml of cranberry juice
  • 10ml of agave syrup or preferred sugar syrup (this can be made using coconut sugar, agave sugar or white sugar, mixed 60:40 sugar to water, and brought to a very gentle simmer to dissolve)
  • 1 pinch of high quality sea salt, such as Maldon
  • 2 drops of vinegar (apple cider or white wine vinegar)
Add the jalapeno slices to a cocktail shaker or large jam/mason jar.
To release some of the flavour and spice, crush the jalapenos with a muddling stick (if you have one) or a rolling pin, or the back of a large spoon. 
Add all the rest of the ingredients to a cocktail shaker or large jam jar.  There's no need to muddle the watermelon - just make sure there's no skin! Be sure to only use a tiny amount of vinegar for the necessary acidity - use a pipette or a straw to add the drops.
With all the ingredients in your shaker or jar, add a good amount of ice, seal it, and shake it hard! Bear in mind, that the shaking and smashing inside is going to essentially pulverize and juice your watermelon pieces, blending it together with the rest of the ingredients.
Fine strain the liquid into a long glass filled with good quality ice (you can use a sieve if you don't have cocktail equipment at home), and garnish with your watermelon flag (that you can eat while you enjoy your drink) and a nice thin jalapeno slice, alongside a metal or paper straw.
A perfect, long and refreshing summer drink, with some nice herbal layers,  a little kick of spice and flavour from the jalapenos, and some lovely fresh vegetal flavours brought to you by the Tequila playing perfectly with Food Connect's fresh, in season watermelon.

2. Stone's Throw

by Kate Bartlett, Cobbler

Cobbler (@cobblerwestend) is Brisbane's original whisky bar. Specialising in all things malted spirits and with a suite of awards under their belt, they're passionate about innovation, creativity, and helping others learn and explore when it comes to drinks. Kate has developed a beauty of a Christmas cocktail using our Granite Belt nectarines and cherries. You'll need to prepare some ingredients a few days in advance, but it'll be well worth it.


  • For nectarine brandy - infuse 2 nectarines in 300ml of brandy for 3 days
  • For cherry wine - you can buy this at your local bottle shop, but if you want to get hands-on and preserve some of our Stanthorpe cherries, Kate followed this recipe and used Brisbane Breakfast tea from T2 in place of tannin powder.
  • 45ml Nectarine Brandy
  • 20ml Lemon Juice 
  • 10ml Maidenii Dry Vermouth
  • 10ml Sugar Syrup 
  • 30ml Cherry Wine 
Put the first 4 ingredients in a cocktail shaker or jar and shake.
Strain into a glass, and float the cherry wine on top (pour it slowly over the back of a spoon so that it doesn't splash into the brandy mixture.
Garnish with a nectarine wedge.


More cocktails to come

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