Summer Cocktail Thermomix Recipe | Dani Valent

Summer Cocktails

Three sips to bliss

Obviously the Thermomix can do much more than make cocktails but it is one of its particular skills. I think it’s only right to allow our trusty friend to shine by developing plenty of cocktail recipes. You see how selfless I am?!

This video is a triple-whammy of liquid wonder. We start with Nefrozi, my spin on the classic Negroni, move on with Watermelon Blush, a refreshing fruity cocktail and finish with Sangranita, my slushie spin on sangria, made with white wine and tropical fruit instead of traditional red wine, apple and orange.

I tested all these drinks in an arduous cocktail session with some very hard-working neighbours. They really were so helpful that I couldn’t get them out of the house  before midnight. Thanks, friends, you really know how to help a gal!

I mention another cheeky little tipple that I enjoy, Kombucha Spritz. All you do is put two fingers of kombucha into a tall glass, add two fingers of Campari, top it off with soda (or sparkling wine, if you’re feeling daring). I like heaps of ice in this drink too. I make my own kombucha but you can use bought ‘buch’ too.

Tip! The Nefrozi  and Sangranita both require freezing ingredients ahead of time. I reckon a fully stocked freezer a container of frozen rosé for Frosé, white wine for the Sangranita and the Nefrozi ingredients. Winning! Oh, you could also include a batch of bolognese and some frozen cubes of chlorophyll if you want to be sensible.

Cheers!

Nefrozi

The Negroni is a classic cocktail, often served as an aperitif. It’s dry and refreshing – though it does pack rather a punch, too. I love the classic Negroni but I also love to play around with flavour and texture. That’s how I came up with Nefrozi!

It’s a great partner to Frosé too.

Makes: about 1.3 litres (8-10 portions)
Time: 8 hours to freeze, 45 seconds to joy

Ingredients

  • 200 grams gin
  • 100 grams Campari
  • 100 grams Vermouth
  • 400 grams blood orange juice (or orange juice)
  • 500 grams ice

Method

1. Place alcohol and blood orange juice together in a container. Freeze.
2. Transfer frozen mixture to mixing bowl and add ice. Blend for 45 sec/speed 9.

Variations

  • Use the Nefrozi as a garnish for oysters, either in the half-shell or in shot glasses as shooters.
  • Afternoon Nefrozi goes so well with Sophia’s Orange and Polenta Cake.

Watermelon Blush

This is a sweeter drink, based on watermelon, but the sweet notes are reined in by Campari and lemon juice. Mint adds freshness: you can simply garnish with mint if you prefer a pinker drink. Lillet Blanc is a wine-based aperitif from France. You can use vermouth instead. Watermelon Blush doesn’t rely on freezing anything ahead so it’s the quickest of this bunch!

Makes: about 1.1 litres (6-8 portions)
Time: 5 minutes

Ingredients

  • 400 grams watermelon, cut into chunks, plus extra to garnish
  • 80 grams gin, plus extra to marinate watermelon
  • 50 grams Campari
  • 50 grams Lillet Blanc
  • 1 lemon, juice only
  • 4 sprigs mint, leaves only, optional, plus extra to serve
  • 500 grams ice

Method

1. Cut extra watermelon into small cubes and sprinkle with gin; set aside to marinate.
2. Place all other ingredients in mixing bowl. Blend 45 sec/speed 9.

Serve garnished with gin-soaked watermelon and sprigs of mint.

Tip

  • Leave mint out of blended mixture for a pinker drink!
  • Use vermouth instead of Lillet Blanc, if that’s what you’ve got to hand.

Sangranita

Sangria is a Spanish punch made with red wine, usually fortified with brandy, and studded with fruit pieces. It’s a lovely drink in summer – imagine sitting in a shady town square with a few nibbles and a frosty glass of sangria, or piling into a tapas bar and sipping sangria between mouthfuls of olive, sausage and squid.

My version is a bit lighter and more tropical, made with white wine and tropical fruit. I’ve also messed with the Spanish influence by including a French elderflower liqueur. This adds a gentle floral note but you can leave it out if you don’t have it.

Makes: about 1.4 litres (6-8 portions)
Time: 8 hours to freeze, 1 minute to joy

Ingredients

  • 1 bottle pinot gris
  • 4 peaches or nectarines, flesh only, peel on, plus extra to garnish
  • 1 small mango, flesh only, cubed
  • 100 grams St Germain elderflower liqueur
  • 200 grams ice

Method

1. Pour pinot gris into a container and freeze.
2. Place frozen pinot gris and all other ingredients into mixing bowl and blend 1 min/speed 10.

Serve immediately, garnished with peach or nectarine cubes.

Tip

  • Use any white wine of preference.
  • Use frozen fruit if desired.

More about this video

Yes, I have more cocktails! Check them out here.

A girl’s gotta get dressed, especially for a cocktail party. Today I’m wearing Melbourne label LeStripe and an Elk necklace.

View PDF
I love my Elk top & Obus pants

What's this site all about?

My business card says ‘Writer. Eater. Traveller. Cook.’ I do all these things with equal passion, which is why I’m sometimes sitting at my laptop with an apron on! This is where I share all my best bits of writing, recipes and videos. There are free areas of the site where you can stay up to date with my journalism and get a taste of my cooking adventures. Sign up as a member and you’ll get access to my awesome and ever-growing library of cooking videos and recipes, focusing on Thermomix.

This is a place for inspiration, chefs’ secrets, practical tuition and happy creativity. If you like cooking and eating delicious food and basking in the compliments of family and friends, this site is for you. You’ll be amazed what you can create with my recipes and videos as your guide.

See what recipes are available here.

What do members love about the site?

Become A Member

© Dani Valent 2020