Raise your glass in a toast to sisterhood with these Galentine’s day drinks. 

Top tip: Flip to Ed’s Corner in the February issue of MyKitchen (page 6) for cool ice cube ideas.  

The Merry Mary  

Makes 1L • Total Time 15 Min  

Ingredients
Tomato juice 1L 
Freshly squeezed lemon juice ½  cup 
Worcestershire sauce 1 tbsp 
Tabasco 2 tsp 
Salt and coarsely ground black pepper 
Vodka 2 cups 
Ice cubes for serving 
Celery sticks and shavings for serving  

Method

1. Combine the tomato juice, lemon juice, Worcestershire sauce and Tabasco in a cocktail shaker. 
2. Shake for a few minutes until well combined. Season generously. 
3. Add the vodka and ice to the cocktail shaker and shake vigorously until cold. 
4. Pour the cocktail into serving glasses, topping up with more ice. 
5. Garnish with the celery and serve. 

 Sultry Sangria  

Makes 2L • Total Time 1 Hour 15 Min  

Ingredients
Mix of berries 300g
Mix of seasonal fruit 300g
Grapefruit or orange, sliced 1
Kiwis, peeled and sliced 2 (optional)
Fresh blueberries handful
Fresh mint leaves handful
Rooibos tea, cooled 4 cups
Freshly squeezed lemon juice
1/2 cup Tonic water or soda water 3 cups

Method

1. Combine the fruit, mint leaves, tea and lemon juice in a large punch bowl. Chill in the fridge for 1 hour. 
2. Top up with tonic or soda water just before serving. 
3. Ladle the sangria into glasses and garnish with floral ice cubes. 

 Tropical Bliss  

Makes 1L • Total Time 15 Min (Plus 1 week infusion)  

Ingredients
Water 1 cup
Sugar 1 cup
Limes, zested 2
Granadilla, pulp removed and reserved
6 Vanilla essence 2 tsp
Rum 2 cups 

Method

1. Combine the water and sugar in a saucepan and bring to a simmer. 
2. Stir in the lime zest and granadilla pulp. 
3. Remove from the heat and leave to cool. 
4. Add the vanilla essence and rum to the syrup. Strain the mixture into a glass bottle. Seal the bottle and leave to infuse for at least a week. 
5. Serve over ice or with soda water.
   

Top tip: Allowing the rum to infuse for a week builds depth of flavour. But if you are strapped for time, you can also serve this as soon as it’s cooled, over plenty of ice.  

Words by Sjaan Van Der Ploeg 

Photography: Fresh Living Magazine