Shake up your summer soirée with four easy ways to make your drinks pop – think bold garnishes, zesty rims and ice that’s anything but basic. 

Make the citrus peel the star of the show 

As the saying goes (or should go in this case, anyway), one person’s waste is another’s cocktail garnish. Before you discard your orange, lime and lemon peels, let them take centre stage in your drink. Simply peel your citrus fruit and remove all the pith (the soft, white inner layer of the peel). Then, slice it into different shapes or even carve out various patterns. Finally, slide it onto the rim of your glass or pop it inside your drink for a vibrant splash of colour, giving the peel the limelight – literally! 

@mycocktailbible Orange Peel Garnish #garnishgoals #garnish #cocktailtutorial #fyp #cocktail #drinksoftiktok #cocktailoftheday #drinks ♬ Come Check This – FETISH

Use herbs as natural ‘skewers’ 

Sturdy herbs like rosemary and lavender make excellent natural ‘skewers’ to enhance your drink. Thread summer fruits such as berries, plums and chunks of pineapple onto your herbs and add them to your glass. As the herbs infuse, their earthy aroma gradually releases into the drink, adding a subtle earthy flavour that complements the fruit. Want to take it further? Light the end of your rosemary, then add the charred stem to your glass for a smoky flavour. 

Get creative with your ice 

What’s a summer cocktail (or mocktail) without ice? Basic. Add edible flowers, fruit (even just the peels) and herbs to your ice tray (bonus points for trays in fun shapes), freeze and add to your drink for extra fun and flavour. And when the ice melts? Your drink becomes a garden party in a glass, with petals and fruit gently infusing every sip. And it is pure gold for your Instagram grid.  

@brits.bites it’s giving spring #icemolds #flavoredicecubes #icecubemolds #cocktail #mocktail #recipesoftiktok #diy #flowers #springtime #mocktail #cocktail #springdrink #florals #fyp ♬ golden hour – Ruel Remix – JVKE

Add sugar, spice (and everything nice) to your rim 

Adding a splash of flair (and flavour) to your glass is as simple as dressing up the rim. Dipping the rim of your glass in salt, spice or sugar can make all the difference. For sweet drinks opt for a sugar-coated rim. Feeling spicy? Is it even worth drinking a margarita without a salted edge? But don’t stop at plain salt – mix in a little chilli and lime zest for a hot and citrusy kick that’ll have your taste buds dancing. 

@kleverjoe WHY SALT ON GLASS RIM? A salt rim on a glass is a classic garnish, especially for cocktails. A salted rim of glass looks attractive and signals the drink’s identity (e.g., Margarita). #mixology #mocktails #garnish ♬ original sound – ✯ 𝔍𝔞𝔢 ✯

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

Also read: 4 Viral TikTok drinks to try out 

The post 4 Tips to jazz up your drinks for your summer soiree  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.

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

Tropical Sgroppino  

Makes 1 

Sgroppino is an Italian cocktail made with lemon sorbet, vodka and Prosecco. For ours, we used sweet and tangy granadilla sorbet!  

Scoop 2-3 balls of granadilla sorbet into a cocktail glass or champagne flute, add 1-2 tots (25-50ml) vodka and finish with a generous pour of Prosecco or sparkling wine.  

Recipes and styling: Sjaan van der Ploeg 

Photographs: Zhann Solomons 

Also read: Cocktail tips and tricks for beginners

The post Tropical Sgroppino recipe appeared first on MyKitchen.

Summer is almost here and that means sips in the sun, no-fuss canapés and easy entertaining! Our nifty hacks and tricks will help you get a head start on your summer party plans.  

Cool as ice 

Whether it’s a cosmo or a whisky sour, add some sparkle to your favourite tipple with these icey tips.  

Floral finesse  

Add edible flowers and petals to an ice cube tray or moulds, top up with water and freeze. Add these decorative ice cubes to individual cocktails or a large pitcher to keep the crowd sippin’.  

Flowers to try: 

• Roses (dried or fresh petals)
• Dragon snaps
• Basil blossoms
• Alyssum flowers
• Calendulas
• Carnations & Dianthuses
• Elder flowers
• Hibiscus flowers  

Fruit frenzy  

Freeze cut fruit like lemon, limes, oranges and berries or switch it up and use fruit purée. Add to ice cube trays or moulds to add flavour and colour to mocktails and cocktails.   

Hydration station  

Use distilled water for clear ice or boil water at least twice before using. Substitute water for fruit juices or cordials – that way, your cocktails won’t get watered down.  

Bigger is better  

Make an edible ice bucket for your bubbly or wine bottles, perfect for that extra bit of pizzazz at your next gathering. Place water, berries (or sliced fruit of choice) with mint or flowers in a bucket of ice bucket. Then, place a smaller container in the centre with a brick or something heavy to weigh it down (this creates a cavity for your bottles). Freeze overnight and unmould when the party starts.  

Smoked ice, anyone?  

Now this is something you can really wow your guests with this season!  

1. Soak aromatic wood chips (smoking chips are available at selected retail and outdoor stores) in water, drain and add to your weber after the coals have died down.
2. Fill a deep baking tray or foil container with as much water as you need to fill your ice-cube trays.  
3. Place in the weber with the lid on. Allow to smoke for 2-3 hours (water evaporates at 100°C so keep an eye on the water level) 
4. Pour into ice trays or moulds and freeze.
5. Serve with whisky or robust and bold cocktails. 

Words by: Gail Damon 

Photographs: Getty Images, Fresh Living Magazine, Supplied.  

Also read: 6 Ways to host an epic dinner party on a budget

The post 5 tips to elevate ice for your next party appeared first on MyKitchen.

Fresh, fruity drinks in a flash, for on the go or at home.

Breakfast smoothie 

MAKES 2 

Ingredients  

1 tub (180g) blueberries, plus extra for serving (optional) 
½ cup toasted oats, plus extra for serving (optional) 
2 tablespoons honey 
2 cups plain yoghurt 
Sprigs of mint, for serving  

Method 

Add ingredients, except mint, to a blender and blitz until smooth. Decant into serving glasses and garnish with mint leaves, plus extra berries and toasted oats if you like. 

Tropical Juice 

SERVES 2 

Ingredients  

1 mango, peeled and chopped 
1 banana, peeled 
1 orange, peeled 
2 lemon quarters 
2 tablespoons honey 
1 cup coconut water  

Method 

Add ingredients to a blender and blitz until smooth. Strain through a fine-mesh sieve and pour into serving glasses. 

Beet & Berry Bliss 

SERVES 2 

Ingredients  

2 large beetroots, washed and chopped 
12 strawberries, hulled 
1 cup (125g) raspberries 
2 tablespoons honey 
1 cup coconut water (or normal water)  

Method 

Add ingredients to a blender and blitz until smooth. Strain through a fine-mesh sieve and pour into serving glasses. 

Green Power Juice 

MAKES 4 

Ingredients  

2 handfuls baby spinach 
2 apples, sliced 
2 kiwi fruits, peeled and sliced 
¼ cup lemon juice 
2 tablespoons honey 
1 cup coconut water (or normal water) 
Handful fresh mint leaves 

Method 

 Add ingredients to a blender and blitz until smooth. Strain through a fine-mesh sieve and pour into serving glasses. 

Photos & Recipes Courtesy Of Fresh Living 

The post Fresh, fruity drinks in a flash appeared first on MyKitchen.

Get ready for the hosting season with the best of sips and snacks. 

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 to serve.

Crumbed prawns and pineapple on potato rosti 

Makes 8 

A tasty snack that’s easy on the eye and packed with flavour. To cut the cost, swap out the prawns for crab sticks. 

Ingredients 

For the prawns

8 prawns, defrosted and deveined 
Salt and milled black pepper 
½ cup flour 
2 eggs, whisked 
1 cup panko breadcrumbs 
Vegetable oil for frying  

For the rostis  

4 medium potatoes, peeled and grated 
1 egg 
1 Tbsp Dijon mustard 
2 spring onions, sliced 
2 Tbsp chives, chopped 
2 cloves garlic, grated 
2 Tbsp melted butter 
¼ cup flour
Vegetable oil, for frying 
8 slices fresh pineapple 
Micro herbs  

Method 

1. Generously season prawns and coat in flour. 
2. Dip prawns in egg and then in the breadcrumbs. Set aside.
3. Deep-fry prawns in hot oil for 6-7 minutes or until golden. Drain on kitchen paper and season with salt immediately. 
4. For the rostis, put grated potatoes on a large clean tea towel. Fold up and squeeze to get rid of any excess moisture. 
5. Combine potatoes, egg, mustard, spring onion, chives, garlic and melted butter in a bowl. Season generously. 
6. Add flour and mix well. 
7. Take 2 tablespoons of mixture and form into round, flat rostis and place on a clean plate. 8. Shallow-fry rostis in hot oil for about 4-5 minutes on each side or until golden and cooked through. Drain on kitchen paper. 
8. Arrange rostis on a serving platter and top each with a pineapple slice. 
9. Place a prawn on top of each pineapple slice and secure with a skewer or toothpick. 
10. Sprinkle over micro herbs to serve.

Crostini with apple, Brie and quick bacon jam 

Makes 18-20 

A foolproof recipe that anyone can master to add some high-tea flair. 

Ingredients 

For the jam  

1 Tbsp olive oil 
400g streaky bacon, finely chopped plus extra rashers for serving (optional) 
1 small onion, finely chopped 
1 clove garlic, finely chopped
½ Tbsp smoked paprika 
2 Tbsp balsamic vinegar 
1/3 cup honey or sugar 
1/3 cup boiling water 
2 small baguettes Butter, for toasting
200g Brie, cut into small chunks 
1-2 Granny Smith apples, cut into matchsticks
100g rocket Milled black pepper 

Method 

1. Heat oil in a pan and fry bacon over high heat until it starts to crisp. 
2. Reduce heat, add onion and sauté for 5 minutes. 
3. Add garlic and paprika, fry for a minute, then pour in vinegar to deglaze pan. 
4. Stir in honey and water then simmer for 15 minutes until it has a jam-like consistency. 
5. Slice baguettes into crostini portions, spread with butter and toast on both sides. 
6. Top with a dollop of jam, some cheese, apple sticks and rocket. 
7. Season with pepper and serve, with extra rashers of crispy bacon.

The Virgin Mary cocktail  

Makes 1.25L  

The only savoury cocktail that still packs a punch, even without the alcohol. If you’re looking for a boozy kick, add 1-2 tots vodka per glass.  

Ingredients 

1L tomato juice 
½ cup fresh lemon juice 
1 Tbsp Worcestershire sauce 
2 tsp Tabasco sauce
Salt and milled black pepper 
Ice cubes, celery sticks and shavings, for serving  

Method 

1. Combine tomato juice, lemon juice, Worcestershire sauce and Tabasco in a cocktail shaker and shake for 1-2 minutes until well combined. 
2. Season generously. 
3. Add ice to 4 serving glasses and top up with tomato mixture. 
4. Garnish with celery and serve.

Savoury scone bites 

Makes 9 

No cookie cutter? Use a glass or mug to help you cut out the scone shapes. 

Ingredients  

2 cups (300g) flour plus extra for dusting 
1 Tbsp (15ml) baking powder 
½ tsp (3ml) salt 
2 Tbsp (30ml) castor sugar 
2 Tbsp (30ml) chopped herbs (parsley, chives, dill or thyme works well) 
½ cup (125ml) milk 
1 extra-large egg plus extra whisked egg for brushing 
1/3 cup (80g) butter, chilled 

For serving  

250g cream cheese (spring onion and chive or salmon flavour works well) 
200g smoked salmon or smoked snoek, skin removed
100g cucumbers, thinly sliced or peeled into ribbons 
80g watercress or rocket 
1 packet micro herbs 
Salt and milled black pepper 
Lemon juice 

Method 

1. Preheat oven to 180°C and line a baking tray with baking paper. 
2. Combine dry ingredients and herbs, creating a well in the centre of the bowl. 
3. Whisk together milk and egg in a jug and pour into the well. 
4. Combine ingredients with a fork, using a cutting motion and turning bowl slightly after each stroke to create a flaky texture. 
5. Bring dough together with your hands, then transfer to a lightly floured surface.
6. Shape into a 4-5cm thick disc. 
7. Cut out dough circles using a 5-6cm cookie cutter and place on baking tray. Combine left over dough and repeat to create about 9 scones. 
8. Brush tops with whisked egg and bake for 18-22 minutes until golden. Cool scones on a wire rack. 
9. Top scones with cream cheese, salmon or snoek, cucumber and greens. Season and drizzle with lemon juice.

 Words: Liezl Vermeulen

Photography: Fresh Living Magazine, Zhann Solomons

Also read: Swap your sides for these crunchy roast green beans

The post The best sips and snacks for your next party  appeared first on MyKitchen.