New Winter Cocktails

By Ashleigh Went.

If you’ve had the pleasure of visiting Canberra lately, you’ll know that it’s pretty damn chilly. While our city is rather beautiful in the cooler months, spring is – thankfully – just around the corner.

There’s no reason to spend the remaining winter days huddled under blankets, moaning that August is worse than it actually is. Tempting though couch-potato’ing may be, Lucky’s has a range of winter cocktails that are even more appealing than watching reruns of the Bachelor under the doona – I promise!

Here are a few of our winter warming libations to get through to spring…

Spiced Pineapple Punch

The mighty pineapple: perhaps the biggest trend in the past 12 months. You may associate this pretty fruit with summer, but we’ve warmed it up with some spicy cinnamon infused Absolut Elyx and added lime juice, Monin Coconut, fresh mint, dehydrated pineapple, shredded coconut and cinnamon. It’s served ice cold but looks damn hot in a copper pineapple cup.

Hot Mulled Wine

The reigning champ of winter drinks and the most obvious choice. It’s hot wine with extra flavour. Need I say more? Ours comes garnished with a cinnamon quill and orange slice for some added spicy citrus goodness.

Liquid Gold

This beauty is second on the list because it’s one of my personal favourites, and perhaps the prettiest of the bunch. It ain’t no show pony though – it’s packed with warming flavours like peach cinnamon infused Wild Turkey Rye, lemon, house made beehive honey syrup and umami bitters. We add a little egg white and top it with cinnamon and an edible marigold from our rooftop garden.

Spiced Pear

Belle de Brillet Pear Cognac, ginger and pink peppercorn syrup: if that toasty trio doesn’t warm the cockles of your heart then you’re as cold as a white walker from Game of Thrones (harsh, but true). Things get real sweet when we add some fresh lemon juice and serve it in a brown sugar rimmed coupe glass.

Ghost of Mary

This drink is one hot tamale! Our sexy smoky take on a Bloody Mary: pancetta and jalapeno infused vodka, tomato consommé, celery bitters, bacon bits and salt. Served in a martini class and garnished with a chilli pickled asparagus – arrrriba!