Let’s take something trending and create a bit of magic! With the launch of Dear Custard, we asked the amazing mixologist Aryn Geekie from Conchilla to create fabulous cocktails inspired by their delicious custard slices, each one influenced by a different flavour. Simple, tasty and easy to make at home – bring out the mixologist within you and create your new favourite cocktail!

Mr Choc Chip

Inspired by: Chocolate Chip Flirt

INGREDIENTS

• 1 scoop ice

• 50ml Amarula

• 10 – 15 chocolate chips

• 25ml Nachtmusik chocolate liquor

METHOD

Place all ingredients into a blender. Blend till the ice is crushed. Pour into a martini glass and garnish with a few chocolate chips.

Cinnamon Apple

Inspired by: It Takes Two To Apple Cinnamon

INGREDIENTS

• 25ml vodka

• 25ml gingerbread syrup

• 12.5ml lime cordial

• 50ml ginger ale

• 4 drops bitters

METHOD

Place the vodka, gingerbread syrup and

lime in a shaker. After shaking, pour into a martini glass with three blocks of ice. Pour

in your ginger ale. Add some crushed ice on top. Finished off with the bitters and half a cinnamon-covered apple slice.

Cardial Wozey

Inspired by: Strawberries & Cream Dream

INGREDIENTS

• 1 scoop ice

• 50ml vodka

• 200ml strawberry juice

• 25ml strawberry syrup

• 25ml fresh cream

METHOD

Place all ingredients into a blender. Blend till the ice is crushed. Pour it into a highball glass. Garnish with half a strawberry.

Custard Dream

Inspired by: Original Custard

INGREDIENTS

• 1 scoop ice

• 12.5ml Galliano liqueur

• 12.5ml triple sec

• 25ml fresh cream

• 2 tsp white sugar

• 1 egg yolk

• 12.5ml vanilla essence

METHOD

Place all ingredients into a blender. Blend till the ice is crushed. Strain it into a martini glass. Garnish with a quarter slice of orange.

Pean Caramel Treat

Inspired by: Category 5 Caramel Pecan

INGREDIENTS

1 scoop ice

200ml Amarula

2 tsp Caramel Treat

3 whole pecans

METHOD

Place all ingredients into a blender. Blend till the ice is crushed. Pour into a caramel and pecan-rimmed martini glass. Garnish with a crushed pecan.

Special Thanks

Mixologist Aryn Geekie from Conchilla & Dear Custard at Zara’s Caf