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How to make our favourite summer cocktails

Tropic’s favourite CBD bar Three Wolves provides some on-point advice about the hottest cocktails to sip this summer season in TNQ.


The craft cocktail movement has been gathering pace in recent years, and the rise of bespoke and high-quality drinks has been credited with contributing to an increase in alcohol sales in 2016.

There were some key trends emerging in the cocktail scene during 2016.

Gin made a big comeback over the past 12 months, and basil rocked the beverage industry with its slight anise flavor.

Other emerging trends around the world include classic cocktails with a culinary twist (think roasted grapes or puréed red pepper for examples) and South American-inspired drinks.

The Three Wolves crew loves to play around with herbs, spices and different flavours.

At Tropic's request, they've come up with a few cocktails for you to try at home.

Better still, if you’re in the mood for an evening out, head down the red brick laneway off Abbott St and pop into the bar so they can make them for you. We highly recommend you order the TropicNow, naturally. 

Enjoy the following recipes responsibly, of course.


The TropicNow

A beautiful combination of spiced rum, Amaretto and juice. Perfect to sip while reading the latest edition of Tropic and chilling next to the pool.
30ml Sailor Jerry
15ml Amaretto
15ml Sugar Syrup
15ml Lemon Juice
75ml Orange Juice
30ml Pineapple Juice

Mix all ingredients in a tall cocktail glass and add ice. Garnish with a lime wheel.


Pineapple-tini

Our tropical summer take on the classic Martini.
45ml Coconut Vodka (We like to use Ciroc Coconut)
45ml Pineapple Juice
15ml Lemon Juice
15ml Sugar Syrup

Add all ingredients into a cocktail shaker and add ice. Shake well and double strain into a martini glass.
Garnish with grilled pineapple wheel. 

The Grasscutter

Mix it up and enjoy this Three Wolves bartender favorite.
60ml Gin
20ml Lemon Juice
20ml Sugar Syrup (we use a homemade basil infused syrup)
4 Fresh Basil Leaves

Muddle basil with sugar syrup, add other ingredients with ice into a shaker, shake and double strain into a coupe glass.
Garnish with a fresh basil leaf.