Latest news with #Elderflower
Otago Daily Times
05-07-2025
- General
- Otago Daily Times
New Hāwea track to open by Christmas
The new 5km ''true right'' track to be completed by Christmas this year will run from the Lake Hāwea dam to Camphill Rd. PHOTO: SUPPLIED The region's newest track along the Hāwea River is on its way as a local trust seeks further funding to reach the finish line. The Upper Clutha Tracks Trust expects to have its brand new 5km "true right" track completed by Christmas this year. The track is set to be on Department of Conservation land and will run from the Lake Hāwea dam to Camphill Rd with consent from the Queenstown Lakes District Council. The new path has been designed as a getaway for walkers and cyclists who crave a break from the busy commuter cycle routes and will have accessibility for adaptive bikes and strollers. While work has yet to start, trust chairman David Howard was confident it would be ready by Christmas. The amount budgeted for the project is $154,000, and while there is still a shortfall, trust founding member John Wellington believed the trust could continue the project with caution, while further funding was sought. Major contributions so far have been $38,346 from the Central Lakes Trust, $30,000 from Otago Community Trust, $1500 from New Zealand Bike Trails and $3000 from the Hāwea Community Association. The trust had also just received $2500 from the final Wheels to Wānaka event. Mr Wellington said the trust launched a give-a-little page while they gradually built up supporters. As part of the new track, Mr Howard said small clearings would be established on off-shoots from the track to allow walkers and cyclists to "stop, take a breath, dangle their feet in the river and, perhaps, get out the rug for a picnic". "What better way to take in the best of the Upper Clutha's summer scenery than with a cold leg of chicken in one hand and a plastic cup of Elderflower cordial in the other." At their meeting last month, trustees gave the go-ahead for tenders to be called to form some of the more difficult parts of the track near the "wave", create some new track, widen some sections of existing tracks and construct a boardwalk across a wetland. A survey had already been completed to ensure the track did not affect lizards and the trust was consulting with Contact Energy about where track users could cross the dam at the head of the river. Meanwhile, the trust was holding back on upgrades the existing Wānaka to Hāwea track. The trust was aware rough parts of the track were in dire need of upgrading, however Mr Wellington said the only responsible approach was to be sure the work was completely funded before beginning. "Unfortunately, we missed out on a grant from the Lotteries Board and are now back at the drawing board looking at how to get this big maintenance job across the line," Mr Wellington said. — APL
Hindustan Times
13-05-2025
- Entertainment
- Hindustan Times
World Cocktail Day: Experts share fun cocktail varieties you can easily make at home using summer staples
To celebrate World Cocktail Day today, we bring you some easy-to-make cocktails made with summer staples, from raw mango to kokum and cucumbers. Here are 6 cocktails you can try: Sip of Summer Summer cocktails should be uncomplicated - 'like a cool breeze in a glass,' says Asmita Rawal, mixologist at DPB Taj Cidade de Goa, Goa, adding. 'I focus on bringing coastal elements into every sip. It is a simple drink with readily available ingredients like slices of cucumber, handful of mint leaves, coconut water and lime juice.' Mix all these elements and add a splash of gin along with some ice. Add some salt along the rim of a highball glass and serve with a sprig of mint. With the summer sun shinning bright, this cooling cocktail can become your go-to. In a glass, muddle orange and lime wedges with some touch of kokum syrup. Add vodka or rum, and stir gently. Top it with some sparkling water and add lots of ice. Suparna Gawas, Mixologist, Wynk, Vivanta Goa, Panaji, says, 'I like to use kokum in summer cocktails for a tangy twist that's both cooling and antioxidant-rich. To add a touch of fancy to your drink, make floral ice cubes by adding hibiscus, rose or marigold petals into your ice tray with filtered water.'Butterfly Blue Pea Cocktail with Mango and Ice Apple 3 tbsp - Blue pea tea bags 1 cup - Hot water 2.5 tbsp - Sugar A few Ice Cubes 60 ml - Vodka 1 - lemon wedge 60 ml - Lime-flavoured soda 1 tbsp - Mango pieces 1 tbsp - Ice apple chunks Steep the blue pea tea in hot water. Add sugar and stir. Once the tea has cooled, create the cocktail by pouring the tea and vodka in a highball glass and add ice. Add mango and ice apple chunks. Squeeze in some lemon juice. Top the drink off with some lime-flavoured soda. Garnish with edible flowers or a twist of orange peel. Enjoy. 60 ml - Gin 15 ml - Cherry Blossom Tea 10 ml - Elderflower Syrup 15 ml - Rosso 10 ml - Citric 1 can –Soda 1 - Cherry (for garnish) Barring the soda, add all the ingredients in a mixing glass. Add ice and stir gently. Pour it into a Highball glass. Top it with soda. Garnish with a cherry and enjoy. 1 bottle - Merlot 1 - Apple, sliced 1 - Pear, sliced 1 - Orange, sliced 1/2 cup - Strawberries, halved 2 tbsp - Sugar (adjust to taste) 1/2 cup - Orange juice 1 - Cinnamon stick (for garnish) Orange segments (for garnish) In a large pitcher, add the sliced apples, pears, oranges and strawberries, along with sugar. Release the fruits' juices by gently muddle them with the sugar using a wooden spoon. Pour in the orange juice and mix everything. Add the bottle of Merlot and stir gently. Cover the pitcher and refrigerate the drink overnight to allow the flavours to deepen and blend together. Before serving, garnish each glass with an orange segment and add cinnamon stick.
