If you need to reset to be ready for the beginning of the silly season – or perhaps take a breather in midst of wedding planning, then this cocktail tastes of relaxed summer deliciousness! The Northerlies Beach Bar and Grill have created another heavenly cocktail that you can try at home.

The Freedom Sunset

30ml Licor 43

30ml Belvedere Vodka

30ml Passionfruit pulp

30ml lime juice

1 egg white

shaken with ice and strained


Add all ingredients to a shaker with ice, shake and strain. Garnish with a lime wheel

About The Northerlies Beach Bar & Grill: With a vision to relax, appreciate and enjoy, the Northerlies Bar & Grill is a restaurant and bar with a family friendly feel. No harsh gaming, bright lights or jarring sounds – just mellow natural surrounds with the gentle twinkling lights of the Airlie Beach Township sparkling across the bay.

This week’s cocktail is a G-Rated, pregnancy-friendly recipe that will quench any hot summer’s day thirst! Try your hand at this Summer, Mojito inspired Mocktail from our lovely friends at Fred & Ginger Catering. They have you sorted with this delicious ‘mocktail’ that will have everyone asking for another!

Fred & Ginger Catering’s Summer Mocktail – “Is that a Mojito?”


  • 1/3 cup apple juice
  • 3 tablespoons mint infused sugar syrup
  • Squeeze of fresh lime
  • Lime zest
  • Top with soda water
  • Looking for that mojito kick?!….. Add 75ml of light rum. Enjoy!


  1. Combine ingredients together in a glass and stir well
  2. Add ice
  3. Top with soda water
  4. Enjoy!

image supplied by Fred & Ginger Catering

Fred & Ginger Catering are all about “creating memorable experiences”. Changing the stagnant catering scene in Melbourne, they’ve got a new approach to menu design and event planning. Everything from weddings to major events, their team is dedicated to exceeding all expectations! With all of this in mind, they’ve shared one of their favourite Summer Wedding recipes, perfect for those balmy nights and paired with a satisfying, cold glass of rose.

Cured scallops, crushed peas, mint, crisp pancetta (For 12 scallops)

Cured scallops

12 Fresh scallops out of their shell 1⁄2 cup sugar
1⁄2 cup salt
Zest of lemon

Tspn of fennel seeds Tspn of dill, chopped

Crushed peas

200grams freshly podded peas Lemon oil
Freshly mint, chopped
Salt and sugar

Pancetta – 6 slices
Dill to garnish, finely chopped


Place scallops into curing mix ensuring all scallops are well covered for 2 hours. After 2 hours rinse in cold water and pat dry.

Blanch and crush the fresh peas, drizzle with lemon oil, sprinkle with freshly chopped mint and season with salt and sugar.

Roast the pancetta at 150 degrees for 20 minutes or until crispy, pat onto paper towel to remove excess oil then break up into small pieces.

Place scallops into scallop shell (if you have) otherwise find a small dish to serve in. Spoon over the crushed peas, top with pancetta piece and freshly chopped dill.