With summer finally here (sort of), cocktail season is well and truly upon us. Here are seven alcohol-free drinks for every occasion.
For something classic:
Virgin Pina Colada
Serves: 4
1 1/2 cups frozen unsweetened pineapple chunks
1/4 cup ice
1 cup unsweetened pineapple juice
1 cup unsweetened coconut milk
(optional) 2 tbsp brown sugar
Fresh pineapple wedges
Nutmeg
1. Put the frozen pineapple chunks and ice in a blender.
2. Pour the pineapple juice and coconut milk over the top and add brown sugar if using. Blend until smooth.
3. Serve with a pineapple chunk on the glass and with nutmeg sprinkled on top.
Nojito
Serves: 4
4 tsp caster sugar
100ml lime juice
Pack of fresh mint
20 crushed ice cubes
2 limes cut into wedges
1 litre soda water
1. Put the sugar in the bottom of a serving jug and add lime juice.
2. Lightly crush most of the mint leaves to release their flavour, the add to the jug. Give it all a stir.
3. Half fill the jug with crushed ice and add lime wedges. Stir, then top with the soda water.
4. Serve with a sprig of mint.
Safe Sex on the Beach
Serves: 1
15ml peach nectar
15ml red grenadine
200ml cranberry juice
200ml orange juice (if you prefer something a little less sweet, swap this for grapefruit juice)
Pineapple to garnish
1. Pour all the liquid ingredients into a shaker.
2. Add ice cubes and give it a good shake.
3. Serve with a pineapple chunk.
For something a little different:
Rhubarb cordial
300g golden caster sugar
Zest and juice of 1 orange
Zest and juice of 1 lemon
450g rhubarb, chopped
1 slice fresh root ginger
Soda water
1. Put the sugar in a large saucepan with 300ml water. Bring to a simmer.
2. Add the zest and juice of the orange and lemon, then all the rhubarb and ginger.
3. Cook over a medium heat until the rhubarb is soft and breaks apart.
4. Pour the mixture through a sieve, allow to cool, then refrigerate.
5. Serve to taste with soda water. The cordial will keep in the frige for up to a month.
Lemon and Ginger Refresher
Serves: 1
60ml ginger juice
60ml lemon juice, freshly pressed
60ml soda water
Ice
1 slice of ginger
Lemon slices
1. Rub the rim of the glass with the slice of ginger.
2. Place a few ice cubes in the glass and pour in the ginger shot and lemon juice.
3. Top with sparkling water and garnish with a slice of ginger and lemon slices.
For something fancy:
Blueberry and Mint Iced Tea
Serves: 4
5 peppermint tea bags
140g blueberries
2 tbsp golden caster sugar
(optional) large handful of ice
Large handful of mint leaves
Lemon slices
1. Boil the kettle and brew the tea bags in a jug of 500ml boiling water. Steep for 5 minutes.
2. Put 100g blueberries in a jug, add the sugar and gently crush.
3. Remove the tea bags and pour the tea over the blueberries. Top up with another 300ml cold water. Allow to cool or to speed up the process, add a handful of ice.
4. Add a few fresh mint leaves, lemons slices and some blueberries to serve.
Pear and Rose Punch
Serves: 4-6
1 litre pear juice
1 vanilla pod
1 tbsp golden caster sugar
4 cardamom pods
A few slices of root ginger
25ml raw apple cider vinegar
1/2 tsp rosewater
250ml soda water
Ice
To garnish:
Rosemary sprigs
Thyme
Sliced red pear
Frozen redcurrants
1. Pour the pear juice into a large saucepan. Add the vanilla pod, golden caster sugar, cardamom pods and root ginger. Bring to a simmer.
2. Leave to cool completely, then strain into a serving jug or punch bowl.
3. Add the apple cider vinegar, rosewater and sparkling, then gently stir.
4. Garnish with the rosemary sprigs, thyme, red pear and frozen redcurrants. Add ice to serve