With a new cocktail menu and an unbeatable beer garden, The Ed is your summer go-to. Want to recreate their signature sips at home? Here’s how…

EDspresso Martini

It’s a crowd pleaser and it’s easy to see why! Cleverly named the ‘ed’spresso martini, The Ed’s twist on this classic is the hint of spice and caramel flavours with a measure of Mount Gay rum. There’s nothing like gathering your friends together for an espresso after work or to begin a night out.

30ml Mount Gay rum
10ml Tia Maria
10ml Licor 43
30ml Fresh espresso
15ml Sugar syrup 


  • Pour all ingredients over ice filled shaker 
  • Shake and strain into chilled martini glass
  • Garnish with coffee beans 
  • Serve 

Pink Gin Spritz 

It’s the spirit of the season and the trend we are loving = pink gin! Paired perfectly with our second drink of choice (prosecco) and topped with fresh fruit and a hit of soda water makes this Pink Gin Spritz the ultimate beverage to enjoy over a long lunch, dinner with friends or outside in the beer garden on warmer nights.

60ml Gordons Pink Gin
120ml Prosecco
Top with Soda Water
Handful of Seasonal Berries
Sprig of Mint


  • Add berries and mint into chilled highball tumbler 
  • Fill with ice 
  • Add gin and prosecco 
  • Mix 
  • Top with soda 
  • Serve   

 78 Degrees Sunset Gin Mixer 

With fresh hits of berry, pine and notes of eucalyptus, the 78 Degrees Sunset Gin mixer is a local cocktail we can get behind! Complemented by Fever Tree Tonic, it’s not only refreshing and includes native Australian ingredients but it also supports local SA distillers– Delicious!

60ml 78 Degrees Sunset Gin
120ml Fever Tree Indian Tonic Water
3 Strawberries, halved
Sprig of Mint


  • Add strawberries and mint into chilled highball tumbler 
  • Fill with ice 
  • Add gin 
  • Top with soda 
  • Mix  
  • Serve   

Pimm’s Jug 

Pimms, the drink of summer. There’s just something about a Pimm’s jug filled with delicious fruit, mint and cucumber that transports us to a warm, sunny beach somewhere in paradise (that or The Ed of course!).

120ml Pimm’s no 1
Angostura bitters
Two handfuls of sliced orange, lemon, cucumber and strawberries
Sprig of mint
500mls Ginger ale
500mls Lemonade


  • Fill Jug halfway with ice and add fruit and mint 
  • Pour Pimm’s into jug 
  • Fill with equal parts lemonade and ginger ale 
  • Mix well 
  • Serve 

The Edinburgh Castle Hotel
7 High Street, Mitcham
8373 2700