Sunshine Calling: Summer Cocktail Recipes from Absolut Elyx

 

 

Let’s face it, we’ve tried so many new drink recipes in the last three months, we’re likely verging on some or other sort of unofficial mixology certification. And in most cases, despite partial re-opening efforts in a number of states, our nightlife is still mostly going to be taking place in our living rooms for the time being.

But our friends at Absolut Elyx have emerged from their prolific product development lab with several very good reasons for us to take the party to the beach—though they and we urge all to do so with the utmost social-distancing caution. Their new Sunshine Calling Edition collection (created in conjunction with Sydney’s Sunnylife) is headed up by a pair of super-chic, pool-safe copper cocktail cups—which are an especially elegant alternative to sipping Moscow Mules out of the sort of cheap plastic throwaways that usually accompany us to sand and sea. Hosana!

 

 

Rounding out the collection are banana leaf print towels and visors, a cocktail pool floatie, and, we kid you not, cocktail ice-pop moulds which produce perfect little Martini-pops…something we’d previously never even dared to imagine.

“We always endeavor to challenge the normal conventions associated with luxury vodka,” says Miranda Dickson, Global Brand Director of Absolut Elyx, “to create new things that are uniquely playful, luxurious, and eclectic. In Sunnylife, we have found a spirited partner whose ethos perfectly complements ours.”

Of course, with summer less than two weeks away, it’s also time to forego the old fashioneds and whiskey sours for cocktails more brightly suited to the season—and Absolut Elyx drinks alchemist Gareth Evans was kind enough to share these six Sunnylife Signature recipes with us.

Mango #5

Ingredients: 
1 oz Absolut Elyx
1 oz Mango Juice
1 oz Grapefruit Juice 
3 oz Lemon Tonic 
Garnish: 
Mango Slices 
Method: 
Build all ingredients over cubed ice in a Copper Beach Cup and stir to combine. Garnish with mango slices. 

Hey Maracuya 

Ingredients: 
3 oz Absolut Elyx
2 oz Passionfruit Nectar 
3 oz Ginger Beer Squeeze lime 
Garnish: 
Lime Wheels 
Method: 
Build all ingredients over cubed ice in a Copper Beach Cup and stir to combine. Garnish with lime wheels. 

Stone Cold

Ingredients: 
2 oz Absolut Elyx
2 oz Apricot Liqueur 
1 oz Lemon Juice
6 oz Chilled Black Tea 
Garnish: 
Edible Flowers 
Method: 
Add all ingredients to a cocktail shaker and shake with cubed ice. Strain over fresh ice in a Copper Beach Cup, then garnish with edible flowers. 
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Espresso Martini Ice Pops 

Ingredients:
2.5 oz Absolut Elyx
5 oz Cold Brew Coffee 
2 oz Maple Syrup 
Method for 4 Icy Martinis Moulds:
Add all ingredients to a container, divide mix between Icy Martini Moulds, add cap and freeze for 2 hours or until frozen through. To eat, remove the cap, run the outside of the mould under a little warm water, and press gently from the bottom

 

 

Pineapple Grapefruit Ice Pops 

Ingredients: 
2.5 oz Absolut Elyx 
2.5oz Grapefruit Juice 
2.5 oz Pineapple Juice 
2.5 oz Coconut Water 
1⁄4 cup White Sugar 
Method for 4 Icy Martinis Moulds: 
Add all ingredients to a container and dissolve sugar. Divide mix between Icy Martini Moulds, add cap and freeze for 2 hours or until frozen through. To eat, remove the cap, run the outside of the mould under a little warm water, and press gently from the bottom. 

Watermelon Basil Ice Pops 

Ingredients: 
2.5 oz Absolut Elyx
5 oz Watermelon Juice 
1⁄4 cup White Sugar 
10 each Basil Leaves 
Method for 4 Icy Martinis Moulds: 
Add all ingredients to a blender and blend until smooth and sugar is dissolved, then leave to settle for 10 minutes. Divide mix between Icy Martini Moulds, add cap and freeze for 2 hours or until frozen through. To eat, remove the cap, run the outside of the mould under a little warm water, and press gently from the bottom. 

Mango Chili Ice Pops 

Ingredients: 
2.5 oz Absolut Elyx 
2.5 oz Lime Juice
5 oz Ginger Beer 
1⁄2 cup Diced Mango 
1 pinch Chilli Flakes 
Method for 4 Icy Martinis Moulds: 
Add all ingredients to a blender and blend until smooth and sugar is dissolved, then leave to settle for 10 minutes. Divide mix between Icy Martini Moulds, add cap and freeze for 2 hours or until frozen through. To eat, remove the cap, run the outside of the mould under a little warm water, and press gently from the bottom. 

Hibiscus Raspberry Ice Pops 

Ingredients: 
2.5 oz Absolut Elyx
2.5 oz Lime Juice
2.5 oz Chilled Hibiscus Tea 
2.5 oz Raspberries
1⁄4 cup White Sugar 
Method for 4 Icy Martinis Moulds: 
Add all ingredients to a blender and blend until smooth and sugar is dissolved, then strain to remove pulp and seeds. Divide mix between Icy Martini Moulds, add cap and freeze for 2 hours or until frozen through. To eat, remove the cap, run the outside of the mould under a little warm water, and press gently from the bottom. 

Lychee Pear Ice Pops 

Ingredients: 
2.5 oz Absolut Elyx 
5 oz Lychee Juice 
5 oz Pear Juice 
Method for 4 Icy Martinis Moulds: 
Add all ingredients to a container and divide mix between Icy Martini Moulds, add cap then freeze for 2 hours or until frozen through. To eat, remove the cap, run the outside of the mould under a little warm water, and press gently from the bottom. 
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