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2 1/2 ounces blood orange juice
1 ounce full-fat coconut milk
1/2 ounce lime juice
2 teaspoons maple syrup
splash club soda
lime wedge (optional, for rim)
shredded coconut (optional, for rim)

– Prepare the glass! Run a lime around the rim of the glass and dip it in shredded coconut.
– Then add ice to the glass.
– In a shaker, combine the coconut milk, lime juice, orange juice, and maple syrup. Add ice!
– Shake, pour into the glass, then top with soda!

3 ounces pineapple juice
2 ounces orange juice freshly squeezed
1 ounce coconut cream
½ ounce lime juice freshly squeezed
Nutmeg grated, garnish
Ice as needed for shaking and serving
1 Pineapple Wedge, Citrus Wheel and/or Cocktail Umbrella optional garnishes

Pour the pineapple juice, orange juice, coconut cream, and lime juice into a cocktail shaker or mason jar. Add ice and shake hard for about 30 seconds until the drink is thoroughly chilled. Strain into a glass packed with fresh ice. Finish with a light dusting of freshly grated nutmeg on top. Add a pineapple wedge, a citrus wheel, or a cocktail umbrella to garnish however you like.

Pineapple chopped – ½ cup
Pineapple Juice* – 1 cup (I used fresh home-made Pineapple juice)
Sugar – 1 tbsp
Mint leaves – 6 to 7
Jalapenos – 4 to 5 slices (Remove the seeds)
Sparkling water / Plain soda – 500 ml
Salt – ¼ tsp
Red chili powder – ¼ tsp
Few lemon slices, mint leaves and jalapenos for garnishing
Ice cubes

If making your own pineapple juice, blend half a cup of pineapple with half a cup of water and set it aside. Toss the jalapeno slices, chopped pineapple, mint leaves, and sugar into a large glass and muddle everything together well. Set the mixture aside, or pop it in the fridge if you’re not serving right away. On a small plate, combine the salt and chili powder. Run a lemon slice around the rim of each glass, then press the rim into the salt and chili mixture to coat it evenly. Fill the glasses with ice and split the muddled mixture between them. When ready to serve, pour in the pineapple juice and sparkling water and give it a gentle stir. Finish with a few lemon wedges, jalapeno slices, and mint leaves on top.

1 pound strawberries, cleaned and trimmed (plus additional for garnish)
1 cup still water
1 cup granulated sugar
¾ cup loosely-packed basil leaves, torn (plus additional whole leaves for garnish)
chilled sparkling water, for serving

Start by blending the strawberries into a smooth puree. Combine the puree in a saucepan with the still water, sugar, and torn basil leaves. Bring everything to a boil over medium-high heat, then reduce and let it simmer for 5 to 8 minutes, stirring now and then. Take it off the heat and leave it to cool down to room temperature. Once cooled, press the mixture through a fine-mesh sieve into a bowl or pitcher, squeezing out as much liquid as possible. Discard the solids and refrigerate the syrup until needed. To serve, spoon a few tablespoons of the syrup into a glass, add ice, and top up with sparkling water. A fresh basil sprig and a strawberry slice make a simple but pretty garnish.

1 cantaloupe melon skin and seeds removed, diced, about 4-5 cups
½ cup English cucumber peeled, diced
2 tablespoon maple syrup
1 cup still water
ice

Peel and dice the cantaloupe, removing all the skin and seeds. Peel the cucumber and cut it into small pieces. Add both to a blender along with the water and maple syrup, and blend until completely smooth. Set a fine mesh sieve over a bowl or pitcher and strain the puree through, letting the liquid collect underneath. Chill the juice in the fridge for around 30 minutes. When ready to serve, fill glasses with ice, pour in the drink, and lay a few cucumber slices and fresh mint leaves on top.

100ml Pimm’s No 1
225g Jerte Picota®, pitted and puréed
200ml soda water or lemonade
2 sprigs fresh mint
2 slices of cucumber
Fresh Jerte Picota, to serve
Ice, crushed

Blend the Jerte Picotas in a food processor until you get a smooth, even puree. Transfer the puree to a jar along with the cucumber slices, one sprig of mint, and the Pimm’s. Stir everything together well. Pour in the soda water or lemonade and add the crushed ice, mixing gently so the bubbles stay. Divide between glasses and top each one with fresh mint leaves and a few whole Jerte Picotas to serve.

Splash club soda
Shaved ginger
10-cm piece ginger, peeled and roughly chopped
100g sugar
335ml water
225g frozen cranberries
1 lime, juiced
450ml vodka or gin
450ml cranberry juice

Start with the ginger syrup: combine the chopped ginger, sugar, and water in a saucepan and bring to a boil. Let it simmer until the sugar dissolves and the syrup takes on a good ginger flavour, then strain and cool. When ready to make the drink, crush the frozen cranberries in a large pitcher. Add the lime juice and the spent lime wedges, then pour in the vodka or gin, cranberry juice, and ginger syrup. Stir to combine. Fill lowball glasses with ice to about two thirds full, then pour the mixture over. Top each glass with a splash of club soda and a curl of fresh shaved ginger.

2 white peaches, stoned, finely chopped
1/3 cup (80ml) lime juice
1/4 cup (55g) caster sugar
Thinly sliced peach, extra, to serve
Raspberries, to serve
1/2 cup (125ml) gin (optional)
Crushed ice, to serve
1.25L chilled sparkling lemon or lime mineral water
Mint leaves, to serve

Put the chopped peaches, lime juice, and sugar into a saucepan over low heat. Let it cook, stirring occasionally, for 5 to 7 minutes until the peaches are completely soft. Remove from the heat and transfer to a blender, then blend until smooth. Chill the puree in the fridge. When ready to serve, divide the extra peach slices and raspberries among your glasses. Mix the peach puree with the gin in a jug if using, then pour evenly into the glasses. Top with crushed ice, mineral water, and a few fresh mint leaves. If skipping the gin, just add a little extra sparkling water.