The Ultimate Guide to Hosting an F1 Race-Day Party

Drinks That Deserve a Spot on the Podium

A great F1 party starts with a well-mixed drink. While beer might be the default, gin cocktails bring the right balance of sophistication and refreshment—just what’s needed for a long afternoon of racing action.

A gin-based twist on the classic Paloma, this is bright, zesty, and made for warm afternoons and high-speed excitement.

Ingredients 

• 45ml Gin (We recommend Tropical Monsoon Gin) 
• 15ml Simple syrup 
• Midnight Mixers Grapefruit Soda 
• Ice 

Garnish 

• Himalayan pink salt rim 
• Dehydrated grapefruit (Shop here) 
• Sprig of rosemary 

Method 

1. Rim your favourite gin glass with Himalayan pink salt. 
2. Fill with ice, then add gin, simple syrup, and grapefruit soda. 
3. Stir to combine, and garnish with dehydrated grapefruit and a sprig of fresh rosemary. 

Why it works: The tropical, citrus-forward flavours of the gin balance perfectly with the tart grapefruit soda, making this a refreshing, easy-to-drink highball for race day.

A big batch cocktail is a host’s best friend—especially when race-day excitement is at its peak. This gin-based Aperol Spritz is easy to make, incredibly refreshing, and a guaranteed crowd-pleaser.

Ingredients 

• 200ml Gin (Try a citrus-forward option like this one from Mallee Spirit) 
• 300ml Aperol 
• 600ml Prosecco 
• 300ml Soda water 
• Ice 

Garnish 

• Fresh orange slices 
• Dehydrated orange wheels for extra flair 

Method 

1. In a large punch bowl or pitcher, combine gin, Aperol, and prosecco. 
2. Add soda water and plenty of ice. 
3. Garnish with fresh and dehydrated orange slices. 

Hosting tip: Serve in a large jug or punch bowl with a ladle so guests can help themselves. 

The Food – Beyond the Sushi Platter

If you want to venture beyond the usual sushi platters or last-minute cheese boards, try these easy, crowd-pleasing bites that will actually impress. 

A charcuterie board is non-negotiable—stack it high with cured meats, marinated olives, aged cheeses, and grissini sticks, and you’re already off to a strong start. But for those looking to put in just a little more effort, these three dishes will take pole position on your party spread. 

A spiced-up take on the classic sausage roll, these are easy to prep, easy to eat, and guaranteed to be a crowd favourite. 

Ingredients: 

• 2 sheets puff pastry, thawed 
• 500g high-quality pork sausages (about 6 sausages) 
• 1 small onion, finely chopped 
• 1 garlic clove, minced 
• 1 tablespoon olive oil 
• 1 tablespoon Worcestershire sauce 
• 1 teaspoon dried mixed herbs 
• 1 egg, beaten (for egg wash) 
• Sesame seeds or poppy seeds (optional) 
• Salt and pepper, to taste 

Method: 

1. Preheat oven to 200°C and line a tray with baking paper. In a frying pan, heat the olive oil over medium heat. Add the onion and garlic. Sauté until translucent and fragrant. 
2. Meanwhile, remove the sausage meat from the casings. Place into a mixing bowl and add the cooked onions, garlic, Worcestershire sauce, dried mixed herbs, salt, and pepper. Mix until well combined. 
3. Cut the pastry sheets in half lengthwise to make two long strips. Divide the sausage mixture equally along the center of each sheet. Brush the edges with beaten egg. Fold pastry over and press edges to seal. 
4. Cut each long roll into mini sausage rolls, about 3–4cm in length. Space out on the prepared baking tray, seam- side down. Brush the tops with more beaten egg, and sprinkle with sesame or poppy seeds if desired. 
5. Bake for approximately 25–30 minutes or until the pastry turns golden and puffs up.