Here are a few cool cocktails (or mocktails if you omit the alcohol) to try for New Year’s eve. Try spritzing up your Champas this summer by adding some fresh passionfruit or other fresh berries. Germain’s Escape (Makes 1 drink) Ingredients 50mL Vodka 15mL St Germain Bundaberg Lemon Lime & Bitters 25mL Lime 2 x dashes Angostura bitters A sprig of mint to garnish Directions 1. Combine ingredients into shaker 2. Shake, then strain into a sling glass and top with Bundaberg Lemon Lime & Bitters. 3. Add crushed ice and garnish with a sprig of mint. 4. Enjoy your drink! Forget Me Not (Makes 1 drink) Ingredients 50mL Tequila 15mL Aperol Bundaberg Pink Grapefruit 20mL Lime juice Orange and lime wedge to garnish Directions 1. Combine ingredients into a shaker 2. Shake then strain into a tall glass and top with Bundaberg Pink Grapefruit 3. Add ice and orange and lime wedges to garnish 4. Enjoy your drink! Spicy Pineapple Ginger Mint Punch (serves 6-8) You can make this punch as a non-alcoholic version by skipping the white rum and adding more ginger beer. Ingredients 2 ½ cups fresh pineapple, roughly chopped ½ cup firmly packed fresh mint Juice of 3 limes and 2 oranges ¾ cup of white rum 1 bottle of Bundaberg Ginger Beer Sliced wheels of lime, fresh mint, ice to serve Jalapeño Simple Syrup ¾ cup caster sugar ¾ cup water 1 jalapeño, seeded and sliced Directions In a small saucepan, bring the water to a boil with the sugar and jalapeño, stirring to dissolve. Let cool completely, then strain the syrup (discarding the jalapeño). In a food processor, pulse the pineapple and mint until finely chopped. Add to a glass pitcher or jug, top with the juices, jalapeño syrup, and rum. Stir and refrigerate to chill. To serve, pour over ice in tumblers, and top with ginger beer. Garnish with a sprig of mint and wheel of lime. See more recipes at www.bundaberg.com