Little Miss Sunshine Frozen Cocktail

A thirst-quenching gin-based frozen cocktail recipe, courtesy of Mea Culpa’s Bill Scott

Picture / Rosie Herdman

This original recipe from Bill Scott of Ponsonby's Mea Culpa is a summery frozen cocktail that's slightly dry, but also citrusy and refreshing. If you remove the gin, it becomes a low alcohol cocktail. 


20ml Beefeater Gin
20ml Aperol
20ml Cocchi Americano
15ml passionfruit liqueur  
30ml grapefruit juice
10ml lime juice
15ml sugar syrup (recipe below)
A scoop of ice + a few more cubes to chill glass

Sugar Syrup
1 cup white sugar
1 cup water

1. Make the sugar syrup by combining the sugar and water in a medium saucepan. Bring to the boil, stirring, until the sugar has completely dissolved. Leave to cool.

2. Put a few pieces of ice in a tall glass to chill it. 

3. Blend all ingredients in a blender. 

4. Pour out ice cubes from glass and pour in cocktail mixture. 

5. Garnish with a sprig of rosemary and a lemon wheel. 

Share this:
New Zealand Herald

New Zealand Herald

Subscribe to E-Newsletter