‘Mocktails’ to serve during the holidays

Pineapple ginger beer

Ingredients:

30 ml lime juice 30 ml pineapple juice 30 ml ginger syrup (combine 1 litre ginger juice – roughly chopped ginger root, juiced and strained – with 675g fine sugar; stir vigorously)

Method:

Combine ingredients in a tin with cold ice and shake quickly. Strain into a frozen glass filled with ice. Garnish with crystallised ginger and a lemon slice.

Wildcat cooler

Ingredients:

1 cup blueberries

1 cup water

1 cup sugar

1 cup lemon juice

Water to taste

Method: Place the blueberries, sugar and water in a large saucepan and boil. Reduce the heat and let simmer for 15 minutes. Strain the solids from the juice with a fine sieve and set the solids aside. Pack glass with crushed ice to the top. Pour 30 ml blueberry syrup in the glass. Pour lemon juice in the bottom of the glass but don’t mix the ingredients. Fill the glass with water by slowly adding the water until full.

Lemongrass jasmine iced tea

Ingredients:

Mix 4-5 pieces of cut lemongrass 15 ml home-made vanilla syrup 15 ml lemon juice 120 ml jasmine tea 30 ml litchi juice Method: Shake mixture with ice. Double strain into high ball glass. Add cubed ice. Top with crushed ice. Garnish with lemongrass.

Blue mojito

Ingredients: 10 mint leaves 10 fresh blueberries 150 ml berry juice 30 ml freshly squeezed lime juice Splash of club soda

Directions: Muddle the mint and blueberries together in a cocktail shaker. Add the lime and berry juice and shake with ice. Pour into a glass over ice and top with a little club soda and fresh mint.

Rosemary blueberry smash

Ingredients: 7-8 blueberries 1 rosemary sprig (stripped) 30 ml honey 30 ml lemon juice (strained if fresh) 120 ml sparkling mineral water Ice

Method: Gently mix blueberries, rosemary leaves, and honey syrup in the bottom of a cocktail shaker. Add lemon juice and shake, covered, with ice vigorously for 10 seconds. Strain into a glass with ice. Top with sparkling water and stir. Get more mocktail recipes here.

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