Cocktail hour at Brisbane Airport

Fancy a nice refreshing cocktail before your next flight? Try one of our top picks for pre-flight cocktails. 

Located at different bars within the International and Domestic terminals, make sure to celebrate your imminent holiday with a seasonal cocktail.

Amaretto Sunset at The Common, Domestic Terminal, Brisbane Airport

Amaretto Sunset

The Common, Domestic Terminal, Level 2, between gates 24 and 25 (after security).

If you want to feel extra fancy in transit, an Amaretto Sunset cocktail at The Common is the answer. Pull up a bar stool at this highly Instagrammable venue and soak up the runway views while sipping on this beautifully presented classic cocktail. 

Ingredients:

• 30ml Amaretto
• 30ml Aperol
• 15ml peach liqueur
• 30ml lemon juice
• 10ml sugar syrup
• 60ml pineapple juice

To make: Add all ingredients, except grenadine, to a shaker. Shake with ice and double strain into a glass. Add a small dash of grenadine and garnish with a dehydrated lime wheel to finish. 

The Aviary Breakfast Daisy

The Aviary, Domestic Terminal, Level 2, Qantas terminal area, near Gate 23 (after security).

A teaspoon of marmalade gives this cocktail an unexpectedly zesty twist at The Aviary. Topped off with a refreshing splash of soda water, this cocktail is the perfect way to kickstart your pre-flight fun before take off.

Ingredients:

• 30ml Larios Gin
• 15ml Triple Sec
• 5ml Grenadine
• 20ml lemon juice
• 45ml soda water
• Teaspoon of marmalade

To make: Add all ingredients, except soda water, to a shaker. Shake with ice and double strain into a glass. Top off with soda water and garnish with a dehydrated orange wheel. 

Tranquility 

Brisbane River Grill, International Terminal, Level 3, after security.

A passenger travelling to Vanuatu asked mixologist Ricardo Baker to surprise her with something tropical and that provided the inspiration for the Tranquility cocktail which has become one of its most popular drinks.

Ingredients:

• 15ml Midori Melon Liqueur
• 15 ml Malibu Coconut Rum
• 30ml gin
• 30ml pineapple juice
• 4-6 mint leaves
• 2 lime wedges
• Ice

To make: Muddle the lime wedges in a shaker then add gin, Midori Melon Liqueur, Malibu Coconut Rum and pineapple juice. Take the mint leaves in your hand and gently clap your hands together until you can smell the mint aroma. Drop the mint into the shaker and fill with ice. Shake vigorously and double strain into a chilled martini glass.  

Blueberry Mojito

Corretto Cafe & Bar, International Terminal, Level 4, before security. 

It was a passion for blueberries and mojitos led to this combination on the cocktail menu and they soon discovered patrons loved it too - a refreshing aperitif before boarding for a tropical island getaway. The bar staff gets creative for special occasions so come Christmas-time look out for a Santa Claus-mopolitan and other treats for a limited time. 

Ingredients:

• 60ml Bacardi Rum 
• 5-7 blueberries
• 5ml lime juice
• 1-3 lime slices
• 7 mint leaves
• 15ml ginger simple syrup*
• Soda water
• Edible flowers for garnish

To make: Muddle mint, blueberries, ginger syrup and fresh lime together then add ice, pour over Bacardi and top up with soda water.  Garnish with more mint, lime slices, flowers and a blueberry straw (blueberries on a small skewer).  *Make as for simple syrup with sugar and water, adding 100g of fresh ginger peeled and cut into very thin rounds, steep then strain before adding to drink mix.

Macciato Martini

Windmill & Co, International Terminal, Level 3, after security. 

The mixologists at Windmill & Co combine their barista expertise with their spirit-ual talent, blending espresso with liqueurs and artistically layering the flavours in the pour.  A coffee-cultured update on New York's popular martini. 

Ingredients:

• 30ml Patron XO Cafe
• 15ml Frangelico
• 10ml simple sugar syrup
• 30ml espresso
• 15ml Baileys Irish Cream Liqueur
• 3 coffee beans for garnish

To make: Chill a martini glass with ice then discard the ice. Pour Patron XO, Frangelico, simple syrup and espresso into a Boston shaker with ice, shake hard, strain three quarters of mixture into martini glass.  Add Baileys to the shaker and shake hard again. Strain the remainder of mixture into the martini glass using a cocktail spoon to help layer. Garnish with coffee beans.  

CREDITS

• Feature image by: Eric Wang
• Originally published: BNE Magazine