• Rosebud



Photo:  Phil Reid "The Dominion Post"
(serves 10)

The volume of mix in this recipe allows for 10 cocktails. Plan to mix two cocktails at a time in a cocktail shaker, so for ease and particularly if you are a beginner, divide all ingredients into five before you begin.


1.125kg (9 cups) ice cubes 

50ml (3 tbsp + 1 tsp) lemon juice

100ml (1/3 cup +1 tbsp) chilled passionfruit juice (take larger amount of pulp and strain to obtain juice)

800ml (3 + 1/4 cups less 1 tbsp) chilled Ocean Spray cranberry juice

100ml (1/3 cup + 1 tbsp) chilled pineapple juice

200ml (3/4 cup + 1/2 tsp) chilled 1:1 Sugar Syrup

300ml (1 cup + 3 tbsp + 1 tsp) vanilla-flavoured vodka


· Fill a cocktail shaker with some of the ice.

· Add about 20% of lemon juice, passionfruit juice, cranberry juice, pineapple juice, Sugar Syrup and vodka.

· Place lid on shaker and shake vigorously for 30 to 60 seconds to create froth.

· Pour liquid into champagne flutes or martini glasses and discard ice. Garnish as you wish {in the photo each glass is garnished with 3 frozen cranberries on a decorative party pick}.

· Repeat process.

1: 1 Sugar Syrup

Sugar Syrup is an ingredient used in many cocktails. It will keep in the fridge covered for several weeks. When sugar syrup has equal volume of sugar and water it is called 1:1 syrup.


200g (1 cup) sugar

250ml (1 cup) water


· Place sugar and water into a small pot over a low heat. Using a metal spoon stir sugar and water until sugar is dissolved.

· Increase heat and bring liquid to the boil without further stirring. Continue to boil until bubbles are even across the surface of the liquid. Cool and store in refrigerator until ready to use.