These cool, colourful creations are perfect for sunny afternoons, weekend braais or just kicking back with friends.

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: Zhaan Solomons

Refreshing cucumber and rosemary spritzers  

Makes 4  

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 

 Rhubarb mojito  

Makes 1  

Ingredients  

For the rhubarb syrup 

2 cups chopped rhubarb
2 cups water
1 cup sugar  

For the cocktail 

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.
3. For the mojito cocktail, place the mint leaves and lime juice in a glass and crush to release the flavour of the mint.  
4. Add the rum and rhubarb syrup and stir to combine.
5. Add the ice and top off with soda water.
6. 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 

Cape citrus G&T with naartjie gin  

Makes 1  

Ingredients  

For the citrus syrup 

250g sugar 
Peels from 2–3 ClemenGolds (or use soft peel citrus)
½ cup lime juice
½ cup water  

For the cocktail 

3½ Tbsp naartjie gin
1 Tbsp lime juice
3½ Tbsp orange iced tea
2 tsp citrus syrup
3 dashes orange bitters
Ice cubes   

 To garnish 

Thyme sprigs
Dried citrus   

Method   

1. Heat sugar, peels, lime juice and water in a pot. Simmer, stirring occasionally, until the sugar has dissolved. 
2. Bring to the boil, then reduce the heat and simmer until syrupy. Strain to remove peels and cool.
3. Add the cocktail ingredients to a shaker filled with ice and shake to combine. 
4. Serve in a whisky glass (or tumbler) filled with ice and garnish

Cook’s note: 

Store leftover citrus syrup in the refrigerator in an airtight container for up to one month.   

Recipe: Toinette du Toit
Styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za 

Also read: Fresh, fruity drinks in a flash

The post 4 refreshing cocktails for warmer days appeared first on MyKitchen.

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

The post 4 fresh and fruity summer cocktails  appeared first on MyKitchen.

Pour a drink, take a sip and wheel in the seasonal splendour with our fresh take on tantalising cocktails.  

Brunch babe

Hop on the brunch train with these punchy late-morning drinks to get your day rolling.

Rebujito  

Serves 6-8  

A sweet and zesty Spanish cocktail that refreshes with tons of ice and mint.   

Combine 1 deseeded and finely chopped red chilli or chilli powder, zest of 2-3 limes and 3-4 Tbsp sea salt flakes. Set aside. Rub a lime or lemon wedge along half the rim and one side of 6-8 tumbler glasses. Dip glasses in salt mixture to coat well. Set aside. In a large jug, combine 1 cup sherry, 3 cups sparkling lemonade and 1 punnet (20g) mint leaves. Top up with ice and stir to combine. Pour in salt rimmed glasses just before serving and enjoy.  

Cook’s tip
Swap out half the salt for light brown sugar, if you prefer a sweeter finish to your brunch punch.

Happy hour

Get the party started with these must-make margaritas!

Dirty pineapple margarita  

Makes 1 

Hosting a crowd? Make a large batch and serve in a jug.  

Ingredients

For the jalapeño simple syrup 

1 jalapeño, halved
½ cup sugar 
½ cup water  

For the salt rim  

3 Tbsp sea 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. 

Night owl

Bring’out on the town’ back inside with these dazzling celebratory drinks.

Paloma 

Makes 1 

Pretty and pink, this citrusy drink is a trendy favourite. 

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. 

Recipes and photographs: Fresh Living Magazine 

The post 3 spicy cocktails for summer appeared first on MyKitchen.

Celebrate the spirit of World Gin Day with the perfect cocktail. From zesty citrus flavours to floral fun, impress your friends with these delicious (and easy to make) gin drinks. 

Cape citrus G&T with naartjie gin 

Makes 1 // Cooking time: 25 minutes 

Ingredients 

Citrus syrup:

250g sugar Peels from 2–3 ClemenGolds
½ cup (125ml) lime juice
½ cup (125ml) water 

Cocktail: 

3½ Tbsp (50ml) naartjie gin
1 Tbsp (15ml) lime juice
3½ Tbsp (50ml) orange iced tea
2 tsp citrus syrup
3 dashes orange bitters
Ice cubes  

Garnish: 

Thyme sprigs
Dried ClemenGold (or other citrus) rings  

Method  

1. Heat sugar, peels, lime juice and water in a pot. Simmer, stirring occasionally, until the sugar has dissolved.
2. Bring to the boil, then reduce the heat and simmer until syrupy. Strain to remove peels and cool.
3. Add the cocktail ingredients to a shaker filled with ice, and shake to combine.
4. Serve in a whisky glass (or tumbler) filled with ice and garnished.

Cook’s note:
Store leftover citrus syrup in the refrigerator in an airtight container for up to one month.  

Recipe: Toinette du Toit
Styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za 

Floral cocktail 

Makes 6 // Cooking time: 15 minutes 

Ingredients 

Rose syrup: 

1½ cups (375ml) sugar
1 cup (250ml) water
2 Tbsp (30ml) rose water  

Cocktail: 

¾ cup gin
4 cups (1L) soda water
Ice cubes 

Garnish: 

Cucumber ribbons
Edible flowers 

Method 

1. Heat sugar, water and rose water in a pot.
2. Simmer, stirring occasionally, until the sugar has dissolved, then set aside to cool.
3. 3. Place ice cubes in each glass. Add a tot (25ml) each of syrup and gin.
4. Fill glasses with soda water, stir and garnish to serve.

Recipe & styling: Amerae Vercueil
Photography: Gareth van Nelson/HMimages.co.za 

Lavender G&T 

Makes 1 // Cooking time 25 minutes 

Ingredients 

Lavender syrup:  

2 cups (500ml) water
1 cup (250ml) sugar
2 Tbsp (30ml) dried lavender buds 

Cocktail: 

2 Tbsp (30ml) gin
1 tsp (5ml) lemon juice
1 tsp (5ml) lavender syrup
½ cup (125ml) ice
200ml tonic water 

Garnish: 

Lavender sprig
Slice of lemon  

Method 

1. Add the water, sugar and lavender buds to a pot. Bring to the boil, stirring occasionally, until the sugar has dissolved.
2. Reduce the heat and simmer for 10 minutes.
3. 3. Allow to cool before straining through a sieve, discarding the lavender buds. 
4. Mix the gin, lemon juice and lavender syrup together in a glass.
5. Add the ice, top up with tonic water and stir gently. Garnish to serve

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

The post 3 gin cocktails to sip on for World Gin Day  appeared first on MyKitchen.

Sweet, sour or zesty, these classic whiskey cocktails deserve a spot in your repertoire this World Whiskey Day on 20 May.  

Old-Fashioned  

Serves 2 • Total Time 10 Min  

Ingredients 

2 tsp sugar  
6 dashes bitters  
4 tsp water  
6 ice cubes  
¼ cup whiskey  
2 orange wedges or twists  

Method

1. Add sugar, bitters and water to two glasses. 
2. Use a cocktail muddler to mix until sugar dissolves. 
3. Add ice and whiskey. 
4. Stir, and finish off with orange wedges. 

Chef’s Tip
To make a simple syrup, dissolve 1 cup sugar in 1 cup water. Boil for 3 minutes, remove from  heat and cool. Store in a sealed jar for two weeks.

Whiskey Sour  

Serves 2 • Total Time 10 Min  

Ingredients

½ cup whiskey  
¼ cup lemon juice  
2 Tbsp simple syrup  
1 Tbsp egg white  
2 orange peel twists  
6 maraschino cherries  

Method

1. Add whiskey, lemon juice, simple syrup and egg white to cocktail shaker. 
2. Shake for 30 seconds, and strain into cold glasses. 
3. Garnish with orange peel and maraschino cherries. 

Mint Julep  

Serves 2 • Total Time 10 Min  

Ingredients

12 mint sprigs, plus extra to garnish 
2 Tbsp simple syrup  
¾ cup bourbon  
4 cups crushed ice lemon slices, to garnish  

Method

1. Divide mint and simple syrup between two glasses. 
2. Use a cocktail muddler or pestle and mortar to crush mint leaves, no stalks, and sugar together to release mint’s aroma. 
3. Add bourbon to both glasses, stir and fill with crushed ice. 
4. To serve, top with extra mint sprig. 

Foodie Fact 
In Scotland, Canada and Japan, distillers call their tot ‘whisky’ – take note, that’s without an `e’. ‘Whiskey’ is distilled and drunk by the Irish and the Americans. 

Words by Sjaan Van Der Ploeg 
Photography: Fresh Living Magazine  

The post Classic Whiskey Cocktails To Add To Your Repertoire appeared first on MyKitchen.

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  

The post Cleverly-Named Cocktails To Impress Your Guests appeared first on MyKitchen.