Spicers ultimate summer cocktails

Summer Star – Harvey Hoffman: Spicers Balfour Hotel


6 white grapes
2 star anise
2 slices of grapefruit
Dessert spoon of white sugar
60 ml of vodka (optional to use flavoured or infused vodka)
15 ml of lemon juice

1. Muddle grapes, 1 slice of grapefruit, 1 Star anise and sugar together in Boston shaker. Add lemon juice and vodka.
2. Crush up ice and add to rocks glass.
3. Add ice cubes to Boston shaker and shake well.
4. Double strain into rocks glass with crushed ice in it.
5. Garnish with grapefruit slice + star anise.

Homage Harvest –  Cameilla Goon: Spicers Hidden Vale


20 ml fresh orange juice
20 ml fresh lime juice
45 ml lavender infused Tanqueray gin
15-20 ml simple syrup
half teaspoon beetroot power


1. Rub rim of chosen glassware with fresh orange wedge and rim with brown sugar.

2. Shake all ingredients over ice, taste ensuring all ingredients balance.

3. Double strain into coupe glass (if not available martini glass is fine).

Sangoma Sling – Matt Ostrenski: Spicers Sangoma Retreat


30ml Wattle seed Gin
30ml Malibu
30ml Vodka
30ml Strawberry liquor
120ml strawberry syrup as above
5 Peppercorns
3 eucalyptus leaves
2 lime cheeks (caramelised)

Strawberry Syrup:

200ml lemon juice
200ml orange juice
300ml sugar syrup
500g frozen strawberries (defrosted) blend together and pass through sieve

1. Cover ice in boston glass with ingredients then shake well

2. Serve with caramelised lime and eucalyptus leaves

(serves 2)