Melbourne Convention and Exhibition Centre (MCEC) Acknowledges the Traditional Owners of Narrm, the Wurundjeri Woi Wurrung people of the Kulin Nation. We pay our respects to their Elders past and present, and to Elders of all First Nations communities that visit MCEC.

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5 Easy Festive Cocktail Recipes Perfect for Party Season

By Deni Kirkova|

At Melbourne Convention and Exhibition Centre (MCEC), we love to host a party. Designing food and drinks to match is our passion and holiday cocktail recipes are one of our specialties.

Festive drinks often mean bubbles and spritz or pumpkin spice, whisky and maple for Thanksgiving feels.

Our team caters to all those penchants. Ask us what’s possible.

But this New Year’s Eve, why not try one of our creative cocktail recipes to impress your pals? They embody refined taste notes and fancy presentation - yet they’re super easy to make.

Two women seated outdoors, sharing a joyful moment as they gaze at each other with smiles, each holding a delightful light yellow beverage.
Myrtle Fizz

A simple sparkling cocktail from our standard menu packages and one of our bestsellers. Freshness and bubbles make Myrtle Fizz perfect for celebrating the holidays in warm Australia.

When we make it, we use vodka made in Victoria - just like us. Our talented pastry team make the lemon myrtle syrup in-house, but you'll easily find one to buy. There are plenty of Australian suppliers.

We added the Myrtle Fizz to the cocktail list on our event menus this year. It was by far the most popular choice with event organisers.

An effervescent cocktail served in an elegant champagne glass, garnished with a refreshing lemon slice. Positioned behind the glass, there is an orange-labelled glass bottle, a whole lemon, a sprig of thyme, and a white potted plant.

Ingredients:

  • 30ml Tres Citricos vodka

  • 30ml lemon myrtle syrup

  • Splash of soda water

Method:

  1. Add vodka and syrup to a flute glass and stir

  2. Top with soda water

  3. Garnish with slice of lemon and sprig of thyme

Aussie Cold Brew

This delicious drink is an option on our premium packages . It's made using coffee-infused vodka from our Victorian supplier, That Spirited Lot Distillers. The vodka has tasting notes of chocolate, nuts and caramel. Yum!

Combine with coffee liqueur, brewed coffee and wattleseed syrup. Our pastry team makes this in-house but you can find suppliers online. This Cold Brew cocktail couldn't be more Aussie and it's a great pick-me-up for tired guests.

A delectable brown cocktail served in a short round glass, adorned with froth and accompanied by ice. Adjacent to it, a scattering of aromatic coffee beans adds an enticing touch. In the background, a dark bottle and black potted plants create a sophisticated ambience.

Ingredients:

  • 30ml Godfather Coffee Vodka

  • 15ml Finbar O'Leary's Espresso Cream Liqueur

  • 30ml wattleseed syrup

  • 30ml brewed coffee

Method:

  1. Shake ingredients

  2. Poured over ice in a tumbler glass - no garnish

Raspberry Sour

Vegans rejoice. Our Raspberry Sour is made using aquafaba (chickpea juice - stay with us) instead of egg white. It's flavourless and works just the same. Plus, it's sustainable: our chefs work with chickpeas every day and have aquafaba in plentiful supply.

Add this plus gin, raspberry puree and cordial to create a simple and bright festive drink with foam on top. This cocktail features on our premium drinks packages.

A vibrant pink cocktail fills a cocktail glass, topped with frothy foam, placed on a white round table. Adjacent to it, a small grey bowl holds raspberries, while an orange-tinted rectangular glass bottle stands nearby. In the background, round wooden tables with matching chairs create a cosy cafe atmosphere, while green leaves in the foreground add a touch of natural beauty.

Ingredients:

  • 30ml Brunswick Aces Spades Gin - or its 0% Sapiir equivalent

  • 2x tbsp of raspberry puree

  • 30ml raspberry cordial

  • 3 dashes of bitter

  • 20ml of aquafaba (chickpea water)

Method:

  1. Shake and strain

  2. Repeat

  3. Pour into a martini glass - no garnish

THE LUME Melbourne: Monet & Friends Cocktails

Spritz Monet

Fresh, floral and aromatic but not overpowering, Spritz Monet echoes Monet's landscapes. It's one of six cocktails on offer at THE LUME Melbourne's Café de Flore. Plus, it features on the event menu offering for mezzanine, private or bespoke events at THE LUME Melbourne .

We make Spritz Monet with elderflower tonic from Schweppes' Aussie series. Add cordial and Victorian gin for a classy impression.

A clear cocktail fills a wine glass, accompanied by ice, lemon slices, and a black straw. In the foreground, a small plant in a black pot adds a touch of greenery, while another plant sits behind the glass. Additionally, an orange-tinted rectangular glass bottle is positioned in the background, enhancing the overall composition.

Ingredients:

  • 45ml Brunswick Aces Spades Gin - or its 0% Sapiir equivalent

  • 30ml Elderflower Cordial

  • 75ml Schweppes Elderflower Tonic

Method:

  1. Build all ingredients in a large wine glass over ice

  2. Garnish with either a slice of lemon and thyme, an edible flower or cucumber

Water Lily

Inspired by Monet's Water Lilies, the smoky look of this cocktail is enchanting - and tastes just as divine.

Made with Crème de Violette that can be in syrup form of liqueur depending on your preference. The liqueur - which we use at Café de Flore - gives the full experience while making the drink a little more alcoholic. Using syrup helps make it more cost efficient with a very similar flavour.

A visually appealing cocktail glass filled with a delightful lilac beverage, garnished with a vibrant yellow and purple flower. Adjacent to the glass, there is a golden pot containing a small plant, accompanied by a rectangular glass bottle featuring a green label.

Ingredients:

  • 30ml Brunswick Aces Spades Gin - or its 0% Sapiir equivalent

  • 15ml Crème de Violette

  • 15ml lemon juice

  • 15ml Cointreau - or none

Method:

  1. Shake and pour into a chilled martini glass

  2. Garnish with one edible flower on a leaf to represent a lily on a pond

Did You Know?

Adhering to our food philosophy, we support local suppliers by using the best Victorian spirits where possible, including all our vodka and gin.

We use fresh and fruity Victorian Tres Citricos vodka. Its zingy profile comes from column distilled grape spirit with yuzu, mandarin and lemon.

Our gin cocktails feature Brunswick Aces Spades Gin and alcohol-free Sapiir. These are made in - you guessed it - Brunswick. Fresh and savoury, the flavour profile features green cardamom and fresh herbs balanced by sweet citrus, native lemon myrtle and distinct Tasmanian pepperberry.

Considering options for events in 2024 and beyond? Reach out to the team and discover the difference.