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

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