This summer there’s no need to venture out to far-flung bars to get your fruity fix. Instead, try your hand at playing mixologist at home with these classic cocktail recipes from Sensology’s Taste of Melbourne event, The Art of Cocktail Making happening from November 14-17.

Impressive yet easy to make, these alcoholic treats are the perfect DIY pick-me-ups for when you’re feeling hot and bothered.

AVIATION

Infused with all the glamour of the art deco age, the Aviation is a cocktail with a distinctly retro kick.

• 30ml Bombay Sapphire (40%)
• 20ml fresh lemon juice
• 15ml 1883 Lavender Syrup
• 10ml Maraschino Liqueur (Luxardo)

Garnish: Maraschino cherry
Glass: Martini

Add all ingredients in a shaker and fill with cubed ice. Shake and double strain into a martini glass and garnish with a cherry.

PINA COLADA
Do you like Pina Coladas? What about getting caught in the rain? The latter may not appeal but you’d be hard-pressed to find someone who would willingly turn down this tropical icon.

• 45ml Bacardi Superior (37.5%)
• 30ml Berri Pineapple juice
• 3-4 cubes of fresh pineapple
• 30ml coconut water
• 3 teaspoons of caster sugar

Garnish: Pineapple wedge and leaf
Glass: Tumbler

Muddle Pineapple and caster sugar together in a shaker to make a pulp. Add the rest of the ingredients and cubed ice. Shake hard and strain into a tumbler. Top up with ice and garnish.

MOJITO

The refreshing mojito has long been regarded as Cuba’s national cocktail after some clever Cuban came up with the idea of combining tangy lime with sweet cane sugar.

• 45ml Bacardi Superior (37.5%)
• 4 wedges fresh lime
• 2 heaped bar spoons caster sugar
• 10 – 12 fresh mint leaves
• Schweppes Soda Water

Garnish: Mint Sprig
Glass: Tumbler

Muddle limes and sugar into a highball glass. Add mint, crushed ice and Bacardi Superior Rum and stir/ swizzle. Top with Schweppes Soda Water and fresh ice to finish. Garnish with a mint sprig.

DAQUIRI
A rum-based classic often found in various frozen incarnations, this daiquiri recipe keeps it simple with three ingredients but packs a powerful flavor punch.

• 45ml Bacardi Superior (37.5%)
• 30mls freshly squeezed lime juice
• 2 teaspoons of caster sugar

Glass: Martini

Add all ingredients into a shaker along with ½ cubed and ½ crushed ice. Shake vigorously and double strain into a martini glass

KIWI COCONUT COOLER

Kind of like a smoothie for grown-ups, this fruity fixture from Melbourne’s Longrain combines two quintessential summer flavours.

• 30ml Bacardi superior rum
• 30ml 42 below kiwi vodka
• 60ml coconut water
• 30ml apple juice
• 15ml Monin coconut liqueur
• Dash lime juice
• ½ kiwi fruit
• Ice

Garnish: Kiwi fruit cheek face up and shaved fresh coconut
Glass: Tall

Muddle kiwi fruit in glass, add all ingredients and shake with ice. Garnish with kiwi fruit and shaved fresh coconut.