Denman Masthead

Cocktail Hour

Belinda Neame

Fresh and fruity, cocktails are the perfect match for a Canberra summer.

We asked three of the city’s best bartenders to share their favourites for our latest Magazine: Summer.

Electric Satisfaction

Charlotte Stevens, Bar Rochford


  • 30ml dark rum
  • 10ml Campari
  • 10ml apricot brandy
  • 20ml lime juice
  • 10ml Orgeat
  • Top with sparkling wine


Place all ingredients in cocktail shaker tin and shake with ice. Don’t have a tin handy? Use a glass instead, being sure to mix thoroughly. Pour liquid into a wine glass, add ice and sparkling wine. Garnish with a grapefruit or lime wedge.

The Love Boat

Fraser Pollard, AKIBA


  • 45ml fresh-pressed apple juice
  • 30ml Wyborowa
  • 15ml Fiorente
  • 5ml passionfruit syrup
  • 5ml passionfruit pulp
  • 5ml lemon juice
  • 5-6 mint leaves
  • Top with sparkling wine (approx. 45ml)


Mix all ingredients in a cocktail shaker tin and shake. Double strain and top with sparkling wine. Garnish with half a passionfruit and sprig of mint.

Summer Spiced Sangria

Leeroy Petersen, The Elk & Pea


  • 6-8 mixed frozen berries
  • 1/3 of a chopped red chilli (including seeds)
  • 45mls chilli-infused tequila
  • Dash of port
  • Dash of pinot noir
  • Quarter of an orange (slivered)


Place all ingredients in a cocktail shaker tin and shake until well mixed. Pour into a glass and top with lemonade, a sprig of mint and a slice of burnt orange.

Photography: Tim Bean Photography

This article originally appeared in Magazine: Summer for Summer 2017/18, available for free while stocks last. Find out more about Magazine here


Belinda Neame

Belinda is HerCanberra's Production Manager. A foodie and lover of handmade, Belinda enjoys nothing more than a good coffee and seeing Canberra businesses thrive. In her 'spare time', Belinda organises the quarterly Canberra street food event, The Forage with her husband Tim. More about the Author