Easy Mixed Drinks For Parties

easy mixed drinks for parties, looking for these recipes? check this for 5 best easy mixed drinks for parties: Frozen margarita,Raspberry iced tea,Eternal sunshine cocktail,Frozen berry frappe,Wheat-free sago plum pudding

Eternal sunshine cocktail

Image Source: taste.com.au

Ingredients

  • 45ml vodka
  • Schweppes Bitter Lemon
  • 1 mandarin, cut into wedges (skin on)
  • 1 teaspoon caster sugar
  • ice

Method

  • Step 1
    Crush mandarin wedges and caster sugar together in a tall glass with a wooden spoon
  • Step 2
    Fill with ice, add vodka and stir to combine
  • Step 3
    Top with Schweppes Bitter Lemon, stir well and serve

Frozen margarita

Image credit: Rob Palmer – taste.com.au

Ingredients

  • Salt, to decorate
  • Lime wedge
  • 2 cups ice cubes
  • 80ml (1/3 cup) tequila
  • 2 tablespoons Cointreau liqueur
  • 1 1/2 tablespoons fresh lime juice

Method

  • Step 1
    Spread salt over a plate. Rub the rim of each serving glass with the lime wedge. Dip in the salt to coat. Place the glasses in the fridge for 5 minutes or until chilled.
  • Step 2
    Place the ice in the jug of a blender. Use the pulse button to process until crushed. Add the tequila, Cointreau and lime juice, and blend until just combined.
  • Step 3
    Divide the tequila mixture between the prepared glasses. Serve immediately.

Frozen berry frappe

Image credit: Ben Dearnley – taste.com.au

Ingredients

  • 2 x 500g pkts frozen mixed berries
  • 1L (4 cups) cranberry juice
  • 2 tablespoons honey

Method

  • Step 1
    Place half the berries, cranberry juice and honey in the jug of a blender and blend until smooth. Transfer to a large serving jug. Repeat with the remaining berries, cranberry juice and honey. Serve immediately.

Wheat-free sago plum pudding

Ingredients

  • Melted butter, for greasing
  • 250ml (1 cup) milk or soy drink
  • 100g (1/2 cup, firmly packed) brown sugar
  • 90g butter, cubed
  • 50g (1/4 cup) sago
  • 1 tablespoon rum or brandy
  • 1/2 teaspoon vanilla essence
  • 1/2 teaspoon mixed spice
  • 1 teaspoon bicarbonate of soda
  • 1 tablespoon milk or soy drink, extra
  • 120g (1 cup, firmly packed) fresh gluten-free breadcrumbs
  • 165g (1 cup) mixed dried fruit
  • 1 egg, lightly whisked

Method

  • Step 1
    Brush a 1.25 litre (5 cup) pudding basin with the melted butter to lightly grease.
  • Step 2
    Bring milk or soy drink just to the boil in a medium saucepan. Remove from heat and add the sugar, butter, sago, rum or brandy, vanilla essence and spice. Mix well, cover and set aside for 10 minutes.
  • Step 3
    Combine bicarbonate of soda and extra milk or soy drink in a cup and stir until bicarbonate of soda dissolves. Add to the sago mixture and mix well.
  • Step 4
    Combine the breadcrumbs and dried fruit in a medium bowl. Add the sago mixture and egg, and mix well. Spoon the mixture into the greased pudding basin and smooth the surface.
  • Step 5
    Cut a piece of non-stick baking paper and a piece of foil large enough to cover the top of the basin and overhang the side. Place the foil on top of the paper and make a pleat in the centre. Place over the pudding basin, foil-side up, and tie firmly with unwaxed white string to secure.
  • Step 6
    Meanwhile, place an upturned saucer on the base of a large saucepan. Quarter fill with water and bring to the boil over high heat. Add the pudding to the pan, ensuring the water comes about 2/3 up the side of the basin. Reduce heat to medium-high, cover and boil, replenishing the water as needed, for 2 hours or until a skewer inserted into the centre of the pudding comes out clean.nutritional information per serving: 5.5g protein, 16g fat, 53g carbohydrate, 2.5g dietary fibre, 1,535kJ (365 Cals).

Raspberry iced tea

Image credit: Amanda McLauchlan – taste.com.au

Ingredients

  • 3 raspberry and peach flavoured teabags
  • 3 cups boiling water
  • 2 cups lemonade, chilled
  • 1 cup apple juice, chilled
  • 1/2 cup frozen raspberries
  • 1/2 cup frozen blueberries
  • Ice cubes, to serve

Method

  • Step 1
    Place teabags in a large, heatproof jug. Add boiling water. Set aside for 5 minutes to infuse. Remove teabags. Refrigerate for 30 minutes.
  • Step 2
    Add lemonade, apple juice, raspberries and blueberries to jug. Stir to combine. Add ice. Serve.

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