Easier than they look, these five refreshing drinks definitely taste the part and will elevate your reputation as the cocktails queen exponentially.
The sun is out and that can only mean one thing. No, not crippling sunburn (you better be reapplying). It’s barbeque weather. And while heaps of burgers and questionably cooked sausages are all well and good, the real stars of the show are the summer cocktails. Easier than they look, these five refreshing drinks definitely taste the part and will elevate your reputation as the cocktail queen exponentially. Stock up on the rum and ice and settle in for a weekend of sunshine.
A fruity take on the increasingly popular Moscow Mule, this raspberry refresher is fool-proof to make.
- 40ml of vodka
- 120ml of ginger beer
- 6 raspberries
- 2 thin slices of ginger stem
- 2 wedges of lime
Muddle the lime, raspberries and ginger in the bottom of the glass. Add cubed ice, vodka and ginger beer before stirring and mixing well. Garnish with fresh mint and enjoy.
Rhubarb and Ginger Punch
Rhubarb is the perfect summer fruit and the addition of ginger gives it a great kick. Of course, the rum will do that too, but still.
For the Rhubarb-Ginger Syrup
- 3 rhubarb stalks, cut into 12mm-thick slices
- 1.5cm piece fresh ginger, peeled and cut into 4 slices
- 150g sugar
For the Planter’s Punch
- 480ml pineapple juice
- 360ml golden rum
- 60ml fresh lime juice
- 15cm piece rhubarb, cut into slices 12mm thick
For the rhubarb-ginger syrup, in a small saucepan, combine the rhubarb, ginger, sugar, and 180ml water and bring to a boil over medium-high heat. Reduce the heat to low and cook until the rhubarb has nearly disintegrated and the ginger has softened, 10-15 minutes. Remove from the heat and allow to cool for 5 minutes. Strain the syrup into a bowl and discard the solids.
For the planter’s punch, in a large pitcher, stir together the pineapple juice, rum, lime juice, 60ml of the rhubarb-ginger syrup, and the rhubarb slices. Distribute among four ice-filled glasses and serve.
If there is one essential summer drink, it’s sangria and this citrus version with white wine and rum is even lighter and more refreshing than the traditional method.
- 3 large oranges
- 4 lemons
- 4 limes
- 250ml white rum
- Bottle of white wine (your choice)
- 500ml of pineapple juice
- 250ml of soda water
Slice the oranges, lemons and limes and put them into a large jug. Pour the rum on top and chill for one hour. Then pour the wine, pineapple juice and soda water in on top and stir. Serve over ice.
This boozy orangey drink is made for sipping in the sun, and the mixed berry garnish only sweetens the deal.
- 750ml vodka
- 750ml orange juice
- 750ml white lemonade
- 300g mixed berries
- 340ml cherry juice
Pour the vodka, orange juice and lemonade into a large jug and chill. While that’s in the fridge, put your berries into a blender along with the cherry juice and blend until smooth. Strain the pulp and seeds out and pour them into a separate container. To serve, pour your chilled vodka mix over ice and drizzle the berry syrup on top.
Minty? Check. Fresh? Check. Raspberries? A welcome change-up to the humble mojito. This recipe is just for one, so repeat as many times as you like.
- 8 mint leaves
- 6 raspberries
- Lime juice
- 60ml white rum
- Soda water
Muddle the mint leaves, raspberries and lime juice in the bottom of the glass, and pour over your rum. Top it off with soda water and plenty of ice.