nectarine & rooibos punch

This is my first time participating in Blog Party, an event where you submit a drink and finger food to contribute towards the party.

I imagine the idea is to throw a cocktail party, but mocktails are more than welcome too.

This time the theme is veggie-friendly so I thought it would be a great opportunity to share two very summery cocktails, even though Sydney’s weather has turned from a sweaty 35’C yesterday to a glum 22’C today.

My latest cocktail, Nectarine & Rooibos Punch, was inspired by some overripe nectarines that needed immediate use and the launch of Lipton’s rooibus ice tea onto the Australian market (but you could easily make your own ice tea using some delicious, quality rooibus leaves).

This has been my favourite cocktail this summer.

Nectarine & Rooibos Punch
Anna’s very own recipe. Makes 1 drink (or approx 4 drinks).

Ingredients:
125ml rooibos ice tea (500ml)
70ml gin (280ml)
35ml Cointreau (140ml)
35ml peach schnapps (140ml)
5 torn mint leaves (20)
½ chopped nectarine (2)

Method:
1. Muddle mint leaves and nectarine in a shaker.
2. Add alcohol and further muddle.
3. Add ice and rooibus ice tea. Shake vigorously and serve in short tumbler.

The appetiser, a watermelon & feta salad, is an excellent summer snack and was introduced by a Greek friend over seven years ago. It’s also a very common dish in Turkey.

This version, by Aussie food guru Michele Cranston, turns this traditional Mediterranean salad into stylish squares that make the perfect finger food.

Watermelon & Feta SquaresBased on a recipe from Marie Claire Food+Drink by Michele Cranston. Makes approx 25.Ingredients:½ large seedless watermelon
50g feta
1 teaspoon sumac
6 black olives, seeded and finely sliced
1 teaspoon dried oregano
Method:1. Cut the watermelon flesh into 3cm (1¼ inch) cubes. Using a melonballer scoop a tiny amount from the top of each cube.
2. Cut the feta into 1cm (½ inch) cubes and place a piece on top of each watermelon square.
3. Sprinkle a little sumac and oregano over each square then top with a slice of olive. Serve immediately.

These are my contributions to Blog Party’s January theme veggie-friendly. I hope I have enough inspiration to take part again in the coming months.

Tags: morsels and musings food blog food and drink australia recipes appetiser finger food snack cheese feta watermelon blog party snack recipes appetiser recipes fruit recipes cheese recipes salad recipes feta recipes watermelon recipes vegetarian recipes