Easy Cocktails To Make

easy cocktails to make, looking for these recipes? check this for 5 best easy cocktails to make: Pimms cocktails,Prawn cocktail,Prawn cocktail dinner bowl,Spicy prawn cocktail,Coriander and chilli prawn cocktail

Pimms cocktails

Image credit: Steve Brown – taste.com.au


  • 300ml gin
  • 300ml red vermouth
  • 150ml Cointreau or other orange liqueur
  • 1 orange, halved, sliced
  • 1 lemon, halved, sliced
  • 1 Lebanese cucumber, sliced
  • Chilled tonic water, lemonade or ginger ale, to serve
  • Mint sprigs, to garnish


  • Step 1
    A few hours before serving, mix the gin, vermouth and Cointreau in a 2-litre jug, stirring well.
  • Step 2
    Add 4 orange and 4 lemon pieces and 8 slices of cucumber, then cover and chill.
  • Step 3
    To serve, top with icy-cold tonic water, ginger ale or lemonade, and serve in tall glasses over loads of ice. Tuck in some more fresh orange, lemon and cucumber slices and a sprig of mint.

Spicy prawn cocktail

Image credit: Andy Lewis – taste.com.au


  • 1/2 cup (150g) whole-egg mayonnaise
  • 2 tablespoons tomato sauce (ketchup)
  • 1 tablespoon sriracha (see note)
  • Juice of 1/2 lemon
  • 1/2 iceberg lettuce, shredded
  • 1 Lebanese cucumber, chopped
  • 1 avocado, chopped
  • 24 cooked prawns, peeled (deveined)
  • 1/2 teaspoon sweet paprika
  • 2 tablespoons chopped chives


  • Step 1
    Combine mayonnaise, tomato sauce, sriracha and lemon juice in a bowl. Season and set aside.
  • Step 2
    Divide lettuce among 6 serving glasses and top with cucumber and avocado. Pile the prawns on top and drizzle with the sauce. Serve sprinkled with paprika and chives.

Prawn cocktail

Image credit: Mark O'Meara – taste.com.au


  • 125g (1/2 cup) mayonnaise
  • 1 1/2 tablespoons tomato sauce
  • 2 teaspoons worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1/4 cup chopped fresh basil
  • 1 baby cos lettuce, leaves separated, large leaves torn
  • 6 treviso leaves, large leaves torn
  • 30 (about 2.5kg) large cooked prawns, peeled, tails intact


  • Step 1
    Combine the mayonnaise, tomato sauce, worcestershire sauce, lemon juice and basil in a small bowl. season with salt and pepper.
  • Step 2
    Divide lettuce and treviso among serving glasses. Top with prawns. Drizzle over sauce.

Prawn cocktail dinner bowl

Image Source: taste.com.au


  • 1 tablespoon red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1/3 cup lemon juice
  • 3 small zucchini, peeled into ribbons
  • 1/3 cup small fresh mint leaves
  • 1 garlic clove, crushed
  • 1 mini baguette, thinly sliced diagonally (8 slices)
  • 750g large green prawns
  • 2 teaspoons smoked paprika
  • 3 cups finely shredded cos lettuce
  • 2 small avocados, halved
  • Cornichons, to serve

Marie Rose Sauce

  • 1 tablespoon lemon juice
  • Pinch of cayenne pepper
  • 1 1/2 tablespoons tomato sauce
  • 2 teaspoons Worcestershire sauce
  • 1/3 cup whole-egg mayonnaise


  • Step 1
    Combine vinegar, 1/2 the oil and 1/2 the lemon juice in a large bowl. Add zucchini. Stir to coat. Stand, uncovered, for 15 to 20 minutes. Stir in mint.
  • Step 2
    Meanwhile, heat a greased barbecue grill or plate on medium-high heat. Combine garlic and remaining oil in a small bowl. Season with salt and pepper. Brush each side of bread with oil mixture. Chargrill for 1 to 2 minutes each side or until toasted. Transfer to a plate. Increase heat to high. Drizzle prawns with remaining lemon juice. Sprinkle with paprika. Toss to coat. Cook prawns, turning, for 5 to 7 minutes or until cooked through.
  • Step 3
    Meanwhile, make Marie Rose Sauce. Combine all ingredients in a small bowl until smooth and combined.
  • Step 4
    Arrange lettuce, zucchini salad, avocado, prawns and cornichons in serving bowls. Drizzle with a little sauce. Serve with chargrilled bread and remaining sauce.

Coriander and chilli prawn cocktail

Image credit: Ben Dearnley – taste.com.au


  • 1kg cooked king prawns, peeled, deveined, tails intact (see tip)
  • 60g spinach leaves

Chilli, lime and coriander mayonnaise

  • 1/2 cup mayonnaise (see notes)
  • 1 1/2 tablespoons lime juice
  • 1 tablespoon boiling water
  • 1/2 cup chopped fresh coriander
  • 1 small red chilli, deseeded, finely chopped


  • Step 1
    Make chilli, lime and coriander mayonnaise: Whisk mayonnaise, lime juice and water together in a bowl. Add coriander and chilli. Stir to combine.
  • Step 2
    Add prawns and toss to combine. Cover and refrigerate for at least 30 minutes, or up to 4 hours if time permits, to allow flavours to develop.
  • Step 3
    Divide spinach leaves between bowls. Top with coriander and chilli prawns. Serve.

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