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.

Happy Friday! Today we’re showing you how to make a classic delicious cocktail without any artificial sugar and no compromise on taste. Let cocktail hour begin with a batch of these grapefruit palomas!

SERVES 2 // COOKING TIME 20 min

INGREDIENTS
3 ruby grapefruits (2 halved; 1 sliced, to garnish)
2 oranges, halved
1 tbsp Himalayan pink salt
¼ cup white tequila
Ice, to serve
1 cup soda water

METHOD
1. On a hot griddle pan, char the grapefruit and orange halves until fragrant.
2. Juice and sieve the fruit from the charred halves into a bowl and mix in ½ tbsp salt. Set aside.
3. Rub the rim of a glass with a grapefruit slice. Pour the remaining salt on to a plate and tip the glass upside down on the plate to coat the rim with salt.
4. Pour the citrus juices, tequila and ice into a large jug. Stir until fully combined. Add ice to each salt-rimmed glass and pour in the paloma mixture. Fill up with soda water and garnish with a grapefruit slice.

The post Roasted grapefruit palomas appeared first on MyKitchen.