Off the back of the annual celebration that was International Martini Day back in June, we thought, given the current circumstances, what better way to keep the spirits up than create a (totally legit) new day of celebration for our most beloved cocktail. Enter, Quarantini Day with Viaduct Harbour.
We are deeming Friday 3rd September the first inaugural Quarantini Day and you’re invited to celebrate!
WIN: Share a photo of your quarantini creation to Instagram or Instagram Stories and tag @viaductharbour and #QuarantiniDay for your chance to win one of 3x $100 hospitality vouchers for a Viaduct Harbour bar or restaurant of your choice. Entries close midnight Friday 3rd Sept. T’s & Cs below.
Obviously, it is a little more difficult to get your hands on typical martini ingredients, which is why the concept of a quarantini has been somewhat relaxed to encompass pretty much any alcoholic beverage that you pour yourself during lockdown. That gin and tonic you’re sipping during your Friday arvo zoom session with the team? That’s a quarantini. The glass of wine you poured yourself at 3pm on a Tuesday? Also a quarantini.
While a GnT or a glass of red are certainly on the easier and quicker side, we now have a lot more time on our hands, so why not try shaking up something new and exciting? Here are a few recipes from Viaduct Harbour establishments to get you started.
FRIDA COCINA MEXICANA
45ml White Rum
30ml pineapple juice
25ml coconut cream or milk
1 scoop full ice
Add the above ingredients into a blender and blend until smooth.
Desiccated or shredded coconut
Agave syrup or honey
Place a handful of dessicated or shredded coconut onto a hot pan and toast over the stove until golden. Pick your favourite highball glass and cover the rim in agave syrup or honey, followed by the toasted coconut. Pour mixture into the glass and finish off with more toasted coconut.
SOUL BAR AND BISTRO
Under the Tuscan Sun
45ml Malfy Limone,
15ml Blackberry liqueur
15ml Raspberry syrup
30ml Lemon juice
Deutz Rosé to finish
Combine Malfy Limone, Blackberry liqueur, raspberry syrup and lemon juice in a cocktail shaker.
Add ice and shake well.
Strain into a champagne flute and top with bubbles
Any gin or vodka will do as a replacement for Malfy Limone
Chambord is a good substitute for blackberry liqueur
To make raspberry syrup, gently muddle a large handful of of raspberries (fresh or frozen) in small saucepan. Add 250g white sugar and 250ml water. Stir until sugar has dissolved. Put on medium heat for 10 minutes and allow to cool before straining out solids. Will keep for one week refrigerated.
ROOFTOP AT QT
2 parts gin
1.5 parts jam, any flavour you have at home
1 part fresh citrus
1 part egg white
Shake hard with ice and strain into a cocktail glass. ‘Parts’ are an easy way to measure if you don’t have a measuring device at home. For example, use a shot glass!
PARASOL & SWING
60ml quality Scotch (or whatever whisky you have)
20ml fresh lemon juice
20ml of your shrub
2 dashes of bitters (optional)
1 egg white (optional)
Add all ingredients to a shaker and shake vigorously.
If you are adding the egg white, first shake the contents to emulsify the whites, then add your ice to the shaker, shake it very hard for 10-15 seconds, then pour the contents into a rocks glass.
To make the shrub, combine of equal parts fruit, white sugar and apple cider vinegar heated in a pot until the sugar dissolves, then strain and chill. I have made mine from a combination of guava jelly, maple syrup and apple cider vinegar. You can substitute the fruit element for berries, jams, apple sauce or any type of fruit you prefer. The cocktail will also work with a liqueur, or even just a fruit syrup.
30ml Bombay Sapphire
30ml Grapefruit Cordial
30ml Elderflower syrup
Shake or mix all ingredients together with ice. Pour into a glass and top with lemonade.
COOPS CORNER PUB
Orange Chilli Margarita
25ml Orange Liqueur (Triple Sec/Cointreau/Curacao)
30ml Lime Juice
1 teaspoon chilli flakes
15ml sugar syrup ( to make this use 2 to 1 ratio of sugar to hot water and dissolve)
2 lime wedges
½ teaspoon chilli flakes
2 teaspoons salt
Put all liquid plus ½ of the chilli amount in a shaker. If no shaker, you could use 2 different sized glasses (1 will sit inside the other), a Nurtubullet container/any container that can be sealed.
Add ice to ingredients and shake for 15 seconds. Use the lime wedge to wet the rim of your glass. Dip rim of glass into chilli salt. Pour into glass, add lime wedges and stir.
OYSTER AND CHOP
4 tablespoons of Vodka.
2 tablespoons Lime juice.
1 tablespoon Simple syrup.
(for the syrup use a 1:1 ratio of white sugar and hot water stir together and let cool in the fridge for about 20 minutes)
4 slices of cucumber (plus an extra one as garnish)
Mix all ingredients in a shaker or a mug, muddle until cucumber releases enough juice, add ice, shake (use a small plastic container with a lid if you don’t have a shaker and then strain (kitchen sieve will work) into the closest you’ve got to a Martini glass. Garnish with cucumber wheel and enjoy.
If you fancy a sweet marg: sub the chilli salt for sugar; sub the chilli flakes for 30ml any fruit syrup
Ts & Cs
Entrants can enter as many times as they like. Photos must be shared to Instagram on public and have @viaductharbour and #QuarantiniDayWithViaductHarbour on display to be counted. By tagging @viaductharbour you consent to your photo being re-shared to the Viaduct Harbour Instagram page. Non-alcoholic quarantinis will also be accepted. The winner will be announced Monday 6th September. The $250 voucher is non-refundable and cannot be exchanged for cash. The voucher will be sent to the winner once Auckland reaches Alert Level 2. This promotion is not associated with Instagram.