Summer is on our doorstep – finally! From poolside gatherings to summer soirées, serve these fresh and fruity cocktails at your next summer party.  

Refreshing cucumber and rosemary spritzers 

Makes 4 // Cooking time 10 minutes 

Ingredients 

5cm piece cucumber, chopped
1 tsp rosemary
600ml dry white wine
200ml soda water
4 cucumber ribbons
1 cup ice
4 sprigs rosemary
4 slices radish (optional)  

Method 

1. Place the cucumber and rosemary in a blender and blitz until smooth. Strain the mixture through a sieve, discarding the pulp.
2. Divide the cucumber liquid between four glasses. Pour in the wine and soda water and gently stir to combine.
3. To serve, arrange a cucumber ribbon on the inside of each glass and add a few blocks of ice. Top with a sprig of rosemary and a slice of radish. 

 

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

  

Berry ice lolly cocktails 

Serves 4 // Cooking time 15 minutes 

Ingredients 

1 cup mixed berries
1 cup lemonade or lemon-lime soft drink
¼ cup cranberry juice
750ml sparkling white wine  

Method 

1. Mix the berries, lemonade and cranberry juice together. Pour mixture into ice-lolly moulds and freeze overnight.
2. To serve, place the ice lollies in glasses and fill up with sparkling wine.
3. Stir to infuse the lollies in the wine.

 

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za 

 

Green melon cocktails 

Serves 6 // Cooking time 15 minutes 

 

Ingredients 

4 limes
1 green melon
1 cucumber, roughly chopped + extra for serving
½ cup mint, stalks removed
¼ cup white tequila
Pinch salt 

Method 

1. Zest one of the limes and juice all of them. Reserve a few slices for serving.
2. Peel, deseed and chop up the melon.
3. Blend all the ingredients until combined and strain through a fine sieve.
4. Pour into glasses with ice and serve with a slice of lime and cucumber.

 

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za 

 

Rhubarb mojito 

Makes 1 // Cooking time 25 minutes 

Ingredients 

For the rhubarb syrup

2 cups chopped rhubarb
2 cups water
1 cup sugar 

3 mint leaves
1 Tbsp lime juice
2 Tbsp white rum
1–2 Tbsp rhubarb syrup
½ cup crushed ice
200ml soda water
1 rhubarb ribbon
1 sprig mint
1 slice lime 

Method 

1. For the rhubarb syrup (which makes approximately 1 cup), place the rhubarb, water and sugar in a pot over medium heat. Bring to the boil, then reduce the heat and simmer for 10 minutes until the sugar has dissolved and the rhubarb has softened.
2. Mash the rhubarb with a potato masher, then strain the mixture through a sieve. Discard the pulp and allow the syrup to cool.

For the mojito cocktail

1. Place the mint leaves and lime juice in a glass and crush to release the flavour of the mint. 
2. Add the rum and rhubarb syrup and stir to combine.
3. Add the ice and top off with soda water.
4. To serve, garnish the mojito with a ribbon of rhubarb, a sprig of mint and a slice of lime.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

Also read: 3 spicy cocktails for summer