3 cocktail recipes that won't ruin your healthy week

From the International Bartender of the Year.

Cocktails are indulgent and delicious, so naturally they tend to be bad for you. They’re often full of sugar and are always expensive. But what if I told you that didn’t have to be the case? All you have to do is make wise choices with your ingredients and start shaking them at home.
To do so, we’ve enlisted the help of International Bartender of the Year 2015, “Mr Lyan” (Ryan Chetiyawardana). As the owner of the world’s first cocktail bar to use no perishables, Ryan proves cocktails don’t have to be boring to be healthy. He looks to modern botany as an inspiration for his recipes, using fresh shrubs, natural infusions, and meticulously sourcing unusual ingredients that provide an alternative to sugar.

When it comes to making health-conscious cocktails, Ryan says, “avoiding heavily processed ingredients is a good rule of thumb. [This includes] juices (even the ‘fresh’ ones), artificial sweeteners and flavours.”

He also believes it’s important to “use the best ingredients you can get hold of and use them whilst they’re at their best. Using fresh, whole fruits and herbs, and good ingredients (including your ice, spirits and mixers) will lead to a much more balanced drink.”
All too often cocktails are full of sugar, yet Ryan steers clear. He recommends sweetening your cocktail with other sources such as honey, fresh fruits and herbs, and fermented products like sherry, miso and beer.
With this in mind, here are three cocktail recipes worthy of the weekend, that won’t ruin your saintly week.

3 Cocktail Recipes For A Happy Head (& Body)

Mr Lyan’s Signature Spritz

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30 ml Belvedere Vodka
30 ml Lillet Blanc
2 grapefruit slices
1 sprig of thyme


  1. Combine all ingredients in a Belvedere spritz glass over ice.
  2. Top with equal parts of sparkling water and tonic water*.
  3. Garnish with grapefruit slices and a sprig of thyme.

*I use Fever-Tree.

Belvedere Ginger Spritz

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30 ml Belvedere Vodka
30 ml sweet vermouth (recommendation: Dolin Rouge)
1 fresh ginger slice
2 orange slices


  1. Combine all ingredients in a glass over ice
  2. Top with equal parts Soda* and Indian Tonic*

*I use Fever-Tree

Blind Tiger Organic Gin Negroni

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30ml Blind Tiger Organic Gin (Certified by Australian Organic)
30ml Campari
30ml Vermouth Rosso
Orange peel to serve


  1. Combine all ingredients in chilled glassware, stir gently and garnish with the peel of a fresh Australian orange.

This recipe is courtesy of Australian Organic not Ryan Chetiyawardana.

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