Cool, crisp & crafted

These fun festive cocktails are sure to impress guests this holiday season. Refreshing, delicious and light, they’ll be on rotation all summer long.

cocktails KIRKY DONNELLY | photos ILK PHOTOGRAPHY

Dark coconut mojito

Dark coconut mojito

Enjoy this crisp cocktail on a hot summer’s afternoon.

MAKES 2 cocktails

INGREDIENTS

2 tbsp simple syrup

10+ fresh mint leaves (plus extra for garnish)

3-4 tbsp freshly squeezed lime juice

5 cucumber slices

60ml Millenhall Rum 

120ml coconut water

Soda water, to top

Garnishes

Fresh mint leaves

Lime wedges

Cucumber ribbons (use a vegetable peeler)

METHOD

Juice the lime, then cut the remaining lime halves into wedges. Set aside half for garnish and half for mixing.

Slice 5 cucumber rounds, and use a vegetable peeler to create thin ribbons of cucumber for garnish.

In a cocktail shaker, combine the simple syrup, fresh mint leaves, cucumber rounds, lime juice, and lime wedges. Gently muddle together to release the flavours.

Add ice to the shaker, then pour in the rum and coconut water. Secure the lid and shake well.

In two tall glasses, add ice, mint leaves, and the leftover lime wedges.

Use the cucumber ribbons to circle around the inside of each glass.

Strain the cocktail mixture into the prepared glasses, stirring gently to combine. Top off with soda water for a refreshing fizz.

Berry gin spritz

Berry gin spritz

This delightful berry-infused cocktail suits festive occasions,
but is also great year round.

MAKES 2 cocktails

INGREDIENTS

30ml simple syrup

10-12 fresh or frozen raspberries

1 tbsp freshly squeezed lime juice

60ml Armada Premium Pink Gin

Tonic water, to top

Garnish

Fresh raspberries

Lime slices

METHOD

In a cocktail shaker, combine the simple syrup, raspberries, and lime juice. Muddle together to release the raspberry flavours.

Add the pink gin to the shaker, then fill with ice. Shake well.

If the mixture is too thick, remove the lid of the shaker and use a strainer to pour the cocktail into the glasses.

Create a beautiful gradient by pouring the mixture into two chilled glass flutes before adding the ice. Once the ice is in place, top with your choice of tonic water for a refreshing finish.

Garnish with fresh raspberries and a slice of lime.

Vanilla pear gin fizz

Liquid dessert, yes please! For a good-looking tipple, this sweet fizz
is super easy to put together.

MAKES 2 cocktails

INGREDIENTS

For the fresh pear juice

1 cup finely chopped ripe pear

⅔ cup cold water

1 tbsp fresh thyme leaves

2 tbsp lemon juice

Seeds from 2 vanilla pods

For the cocktail

120ml fresh pear juice

60ml Armada Premium Dry Gin 

30ml simple syrup

Prosecco, to top

Garnish

Fresh pear slices

Thyme sprigs

Leftover vanilla pods

METHOD

In a blender, combine the chopped pear, cold water, thyme leaves, lemon juice, and vanilla seeds. Blend until smooth.

Strain the pear purée through a fine mesh strainer to extract the juice. Chill the juice in the refrigerator until ready to use.

In a cocktail shaker, combine the chilled pear juice, simple syrup, and gin. Fill with ice and shake well.

In two glasses, add ice, a slice of pear, thyme sprigs, and your leftover vanilla pods for garnish. Divide the mixture evenly between the glasses and top off with Prosecco.

Sparkling cranberry Christmas

Cheers to Santa’s favourite festive drink.

MAKES 2 baubles

INGREDIENTS

1 cup cranberry juice

60ml Armada Premium Vodka

1 tbsp fresh lime juice

Prosecco, to top

Garnishes

2 sprigs fresh rosemary

Frozen cranberries

METHOD

In a carafe filled with ice, combine the cranberry juice, vodka, and lime juice. Stir gently to mix the ingredients.

Using a funnel, pour the mixture into your Christmas baubles, filling them about three-quarters full, depending on the size.

In two glasses, add ice, a handful of frozen cranberries, and a sprig of rosemary for garnish.

When you’re ready to enjoy, pour the contents of the baubles into the prepared glasses and top with Prosecco for a festive fizz.

Follow @kirkymareedonnelly for more impressive cocktail recipes and inspiration.  

You’ll never want to leave: Clarence Hotel + Bistro

WORDS Jenny Rudd PHOTOS JARED DOBBS + TRACIE HEASMAN + QUINN O’CONNELL

It’s almost worth going to the Clarence Hotel & Bistro simply for the experience of walking up the grand steps that dissect the long, green-fringed veranda. You just know there’s something significant at the top.

Clarence’s owners Kim Smythe and Noel Cimadom recall feeling the same a few years ago when standing outside what was once Tauranga’s post office. “The building has been in Kim’s family trust for a long time,” says Noel. “We’d already transformed the beautiful old post office in Cambridge into our first restaurant, Alpino, so it’s become a family joke now we’ve done the same here.”

Walking in, you can turn left for the bistro, an elegant dining room serving European brasserie-style food with a Kiwi slant; head up the stairs to the 10 individually styled hotel rooms; or hang a right to Iki, the bar and eatery that sees a constant flow of people from morning till night. With an art deco nod to the building’s heritage, Iki is an opulent scene filled with hints of gold, pops of neon purple and dark velvet. It’s like stepping into another world; you’ll feel miles away from the city.

The heart of the space is arguably the ancient coffee machine at the end of the bar. She’s a grand old dame, too old to make coffee these days, but nevertheless loved for her stately aesthetic.

“I had the same machine at a café I ran when I lived in Munich,” says Noel. “It was designed in Venice and made in Portugal in the ’70s. When we were looking for pieces for Iki, I went on eBay to find it and discovered there were two in the entire world – one in Las Vegas, and one in Taupo. I drove down to Taupo the next day to pick it up.”

At lunchtime, local suits drop into Iki to enjoy its quick and easy Eurasian street food menu, starring favourite dishes like barbecue pork belly skewers with apple and fennel salad. At about 3pm, the after-work crowd begins to pour in, spilling out onto the deck under the blue sky, green palms and glass roof that keeps the rain out and warmth in, giving you the choice to socialise al fresco year-round.

When the sun’s shining on Friday nights, you’ll find a DJ outside playing smooth beats. And should you end up slightly over-served after an evening at Iki or in the bistro, simply book yourself into one of Clarence’s designer rooms and enjoy eggs and pancakes on the veranda in the morning. You’ll never want to leave.

For the hotel, book online; for the bistro, book online; for Iki, just turn up! Visit: CLARENCETAURANGA.CO.NZ