Party drinks 4 ways

By: Sarah Coates
From: The Sugar Hit!
Photographer: Chris Middleton

What is a party without a drink? Every time I have a friend, loved one or even just a bunch of strangers around me, I want a glass of something delicious in my hand. It could be something boozy, like my Queenslander take on the dark and stormy, featuring all three of our biggest trademarks – pineapples, rum and ginger beer – or a super-swanky Passionfruit Champagne float. Or for the times when it’s just a party in a glass that you’re after, why not a Raspberry, ginger and chocolate f oat or a cup of Thick peanut butter hot chocolate? Let’s step our party-drink game up a notch.

Queensland dark and stormy

Ingredients

Quantity	Ingredient
750ml	ginger beer
375ml	pineapple juice
125ml	lime juice, or to taste
4-6 shots	dark rum
	ice cubes
	sliced limes, to serve

Method

Combine all the ingredients in a large pitcher or punchbowl with plenty of ice. Serve with slices of lime.

Passionfruit champagne float (aka # pashtag)

Ingredients

Quantity	Ingredient
500ml	store-bought passionfruit sorbet
1 x 750ml	bottle champagne, (or prosecco or sparkling wine)

Method

I think you know where I’m going with this. Put a scoop of sorbet in each glass and top it up with your fizz of choice.

Raspberry, ginger and chocolate float

Ingredients

Quantity	Ingredient
200g	raspberries
1 tablespoon	caster sugar
1 teaspoon	vanilla bean paste
4 scoops	vanilla ice cream
4 scoops	chocolate ice cream
2 x 375ml	bottles good, spicy ginger beer

Method

Put the raspberries, sugar and vanilla in a small saucepan over medium heat and bring to the boil. As soon as the mixture boils, turn off the heat and set aside to cool. (This mix can be made ahead of time and kept in the refrigerator for up to 3 days. It also freezes perfectly.)
To assemble the floats, divide the raspberry sauce between four tall glasses. Put a scoop each of vanilla and chocolate ice cream in the glasses, then bring them to the table. Top up each glass with half a bottle of ginger beer, watch the glasses fizz over and dig in!

Thick peanut butter hot chocolate

Ingredients

Quantity	Ingredient
500ml	milk
2 teaspoons	cornflour, (cornstarch)
2 teaspoons	unsweetened cocoa powder
50g	milk chocolate, (50–60% cocoa solids)
25g	dark chocolate, (70% cocoa solids)
60g	smooth peanut butter
	whipped cream, to serve (optional)
	pretzels, to serve (optional)

Method

Take a tablespoon of the milk and mix it together with the cornstarch in a small bowl. Set aside.
Put the remaining milk and the rest of the ingredients in a medium saucepan over low heat. Heat the mixture slowly, whisking gently but constantly, until the chocolate and peanut butter are melted and the mixture is steaming – don’t let it boil. Whisk in the cornflour mixture and continue to heat until the mixture thickens slightly.
Pour the hot chocolate into two mugs and top with whipped cream and a crunchy pretzel, if desired.