Raise your glass and let the countdown begin! These four super sips are here to turn every toast into a mini celebration. Whether you’re craving a tropical zing, a citrusy refresher, a fiery kick or a floral fizz – we’ve got you covered. 

For the mindful sipper: Baobab & granadilla mocktail  

Serves 2 

Ingredients 

1 tsp baobab powder 
150ml (about 4 granadillas) granadilla pulp + extra for serving 
1 Tbsp agave syrup or honey (adjust to taste) 
100ml cold still or sparkling water
Ice
Mint and lime, for serving   

Method 

1. In a shaker or large glass, combine the baobab powder, granadilla pulp and syrup. 
2. Stir well to dissolve baobab powder. 
3. Add water and mix well. 
4. Fill a glass with ice cubes and pour the granadilla mixture over the ice. 
5. Garnish with mint, granadilla seeds and lime.

Recipe by: Jane Nshuti
Photography by: Zhann Solomons 

 

For the citrus seeker: Paloma   

Makes 1 to serve   

 

Ingredients 

2 grapefruits, juiced 
2 Tbsp simple syrup  
2 limes, juiced  
2 tots (50ml) Tequila blanco 
1 sprig rosemary, optional  

To serve   

Soda water 
Crushed ice 
Sliced grapefruit 
Citrus twirl   

Method 

1. Place ingredients with a handful of ice into a cocktail shaker or sealable jar. Shake for 30 seconds, then strain into a cocktail glass. 
2. Top up with soda water, ice, sliced grapefruit and a citrus twirl.  

 

Recipe & styling: Sjaan Van Der Ploeg 
Photography: Zhann Solomons 

 

For the spice lover: Dirty pineapple margarita   

 

Makes 1  

Ingredients  

For the jalapeño simple syrup   

1 jalapeño, halved
½ cup sugar
½ cup water    

For the salt rim   

3 Tbsp salt flakes
2 limes, zested and juiced    

 

For the margarita    

2 tots (50ml) Tequila Blanco 
1 lime, juiced
2 Tbsp jalapeño simple syrup 
¾ cup pineapple juice   

To serve    

Pineapple, cut into triangles 
Pineapple leaves (optional) 
Sliced jalapeños    

 

Method   

1. For the simple syrup, add all the ingredients to a pot over medium heat. Stir until the sugar dissolves and simmer for 5-8 minutes. Remove from heat and cool completely.
2. Combine salt rim ingredients, except the lime juice, and set aside.  
3. Dip the rims of two cocktail glasses in the lime juice and coat with salt mixture. Set aside.
4. Add a handful of ice to a cocktail shaker or sealable jar, along with the margarita ingredients. Shake for 30-45 seconds, then strain into serving glasses.
5. To serve, garnish the glasses with pineapple, pineapple leaves (if using) and sliced jalapeños. 

 

Recipes and styling: Sjaan van der Ploeg
Photography: Zhann Solomons 

 

For the floral fizz fan: Rooibos and rosé fizz 

Makes 1 cup syrup  

Ingredients

1 cup sugar 
1 cup water 
4 rooibos tea bags 
1 bottle sparkling rosé wine edible flowers or rose petals  

 

Method 

1. Combine sugar, water and tea bags over medium heat. Stir until sugar is dissolved, then set aside to infuse. 
2. Strain the syrup and cool. 
3. Add 1-1½ tots rooibos syrup to a champagne flute and top with sparkling rosé wine. Decorate with edible flowers or rose petals. 

 

Recipe & styling: Liezl Vermeulen

Photography: Fresh Living magazine, Zhann Solomons