Add some flavour to your mojitos, colour to your Sangria party and a layer to your coffee cocktails
WHITE SANGRIA (serves 2 to 4)
1 bottle white wine (sauvignon blac or Rioja Spanish)
2 shots Calvados or
apple liquor
½ cup pear juice
½ a lemon
⅓ cup Gula
Melts Coconut Nectar Sugar
1 cup seedless grapes (
halved ) or berries
1 orange - segmented
(remove pits)
1 green apple – cut
into 1cm cubes
1 cup Sparkling soda
water
DIRECTIONS
Mix all ingredients
(except soda water) together and
stir well.
Stand in a tightly sealed pitcher overnight in the
refrigerator before the party.
Add ice
cubes and a splash of soda water just before serving.
PASSIONFRUIT MUDDLE (serves 2)
4 parts vodka
1 tbsp Gula Melts Coconut Nectar Sugar
4 passion fruits
DIRECTIONS
Halve and scoop out passionfruit.
Muddle the ingredients.
Add crushed ice and serve.
GULA MELTS MOJITO (serves 1)
2 parts light rum
1 tbsp Gula Melts
Coconut Nectar Sugar
1 part lime juice
1 handful of mint
leaves
½ cup soda water
DIRECTIONS
Muddle mint leaves and
Gula Melts Coconut Nectar in a highball glass.
Add crushed ice, lime
and rum.
Add soda water and
serve.
KIWI
MARTINI (serves 1)
2 shots vodka
1 shot lime juice
1 tbsp Gula Melts Coconut Nectar Sugar
½ peeled kiwifruit
DIRECTIONS
Muddle the lime juice and
kiwifruit in a mixing bowl.
When muddled, pour into a
martini glass.
Add vodka and coconut sugar.
Top with (crushed if desired)
ice and stir.
Garnish with a slice
of kiwifruit and serve.
CITRUS
CAIPIRINHA (serves 1)
2 shots cachaca (if you use vodka instead, it is called a
caipiroska)
1 tbsp Gula Melts Coconut Sugar
¼ lemon
1 slice lime
1/8 grapefruit
Crushed ice
DIRECTIONS
Muddle the fruit and coconut sugar in a mixing bowl.
Put muddled mixture
into a Rocks glass, add the cachaca and crushed ice.
Mix well, serve
immediately.
RED SANGRIA ( serves 2 to 4)
1 bottle red Spanish table wine
¼ cup dark rum
1 cup orange juice
⅓ cup Gula Melts Coconut Nectar Sugar
1 orange- segmented (remove seeds)
2 green apples – segmented ( remove seeds)
1 punnet berries
DIRECTIONS
Mix all ingredients together.
Stand in a tightly sealed pitcher overnight in the
refrigerator before the party.
Add ice
cubes and more cut fruit just before serving.
MARGARITA
(serves 4)
½ cup fresh lime juice
½ cup white tequila
¼ cup Grand Marnier (orange
liqueur)
¼ cup Gula Melts Coconut Nectar Sugar
snow (shaved) ice, for serving (or cubes)
Salt for glass rims
(optional)
DIRECTIONS
Mix together the lime juice, tequila, Grand Marnier and
Gula Melts Coconut Sugar in a large pitcher.
Chill for at least 1 hour.
Serve over ice in
salt-rimmed glasses, if desired.
WASABI
MARTINI
2 parts vodka
1 tbsp Gula Melts
Coconut Nectar Sugar
1 part lemon juice
½ teaspoon wasabi (or to taste)
DIRECTIONS
Fill shaker with ice
cubes.
Add ingredients and
shake.
Strain into a martini
glass.
For the drinker and coffee-lover...
CAPPUCCINO MARTINI (serves 1)
1 cup strong cappuccino (cooled)
¼ cup of ice
1 ½ shots (45ml or 2.25oz) premium vodka
1 tbsp Gula Melts Coconut Nectar (adjust according
to level of sweetness desired)
Into a shaker filled with ice, pour the espresso,
premium vodka and Gula Melts Coconut Nectar.
Shake for at least 1 minute.
Strain and pour into a Martini glass.
The coffee for drinkers!
IRISH COFFEE (serves 1)
1 shot (about 30ml or 1.5 oz) of Irish Whiskey (warmed if you want to keep your drink hot)
1 tbsp of Gula Melts Coconut Nectar
1 heaped tbsp of whipped cream
Hot strong coffee to fill coffee glass
Pour the warmed whiskey into a warmed coffee glass.
Add the Gula Melts Coconut Nectar and stir in the coffee.
Float the whipped cream on top.
Do not stir.
Drink the coffee through the cream.
The tropical flavours of rum
and Gula Melts Coconut Nectar go hand-in-hand with this delicious coffee
CAFE CARIBBEAN (serves 1)
1 ½
shots (45ml or 2.25 oz) dark rum (warmed)
1
shot (30ml or 1.5 oz) warmed orange liqueur (take your pick of Curacao,
Cointreau, Grand Marnier or Triple Sec depending on your preference)
1 tbsp
Gula Melts Coconut Nectar
1 cup
very hot, strong coffee
2
tbsp whipped cream
Grated
chocolate
Pour
the warmed orange liqueur, dark rum and Gula Melts Coconut Nectar into a warm
coffee glass.
Cover
with whipped cream and top with grated chocolate.
Do
not stir.
Serve
immediately..
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