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The legend himself Mat Thomson brings in a bottle of Victor Gin, bitters, some apples and a juicer.
Into a tall glass with ice add:
30 ml x Victor Gin
The juice of 2 freshly juiced apples.
Top with a dash of bitters & stir
Easy! Enjoy.
We're getting short on ingredients so we made a Coconut White Russian.
Built in a tall glass with ice. Try to keep the vokda and Kahlua content even for best results, but anywhere within 15-30ml per part is fine.
Kristin taps into the bFM prize cupboard and grabs an assortment of liqueurs to make a "purple slurpy"
Into a glass on ice add:
30 ml x De Kuyper banana liqueur
30 ml x De Kuyper blue curacao
30ml x De Kuyper grenadine
Top with coca-cola.
Very tasty & sweet.
Kristin keeps it tropical with a Malibu based cocktail. This is a very simple and delicious number.
Into a tall glass full of ice add:
30ml x Malibu
30ml x Peach liqueur
Top with orange juice.
You can stir or enjoy as is. Yum!
Kristin makes a delicious cocktail, built in a glass using Peychaud's Aperitivo.
Kristin is back in studio to right last week's banana wrongs, and makes a "Blue Manchu" with Pineapple De Kuyper.
It's an easy one to make. Built in a tall glass with ice. Add:
30 ml x Bacardi white rum
30 ml x pineapple liqueur
30 ml x blue curacao
30 ml x lime juice
Top with pinapple juice or soda water to taste.
Yum!
Kristin makes a delcious Blue Lagoon! In a tumbler with ice add:
2 parts Victor Gin
1 part Blue Curacao
1 part Lime Juice
1 part simple Sugar Syrup
Stir and then top glass with a dash of lemonade / Sprite.
Enjoy!
With a stockpile of Victor Gin & Chi', the lads keep it simple. Add the following ingredients in a tall glass with ice:
1 x large shot Victor Gin
Topped with Chi' & a slice of lemon.
Tasty!
Kristin jump on the phone as Jonny & Big Hungry make cocktails with Thomson Whisky White Malt spirit + apple juice!
In a tumbler with ice add:
1 x 30ml Thomson Whisky White Malt Spirit
Top glass with apple juice & garnish with slice of apple or lime.
Ali Lowrey, PhD candidate from the School of Chemical Sciences at the University of Auckland, speaks to us about wine and climate change today. To read more about her work check this out!.
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