food, Recipes

Cooling cocktails

Sean Calitz


Yoh, that's some weather! Forget about gym tonight, and dust off your shaker - it's cocktail time.

 

SUNTAN DAIQUIRI

  • 3 cups chopped mango
  • 3 cups chopped pineapple
  • 6 cups ice
  • 6–12 tots Malibu rum
  • 90ml lime juice
  • 90ml coconut cream
  • 2T brown sugar
  • fresh pineapple slices to garnish

Place all the ingredients, except the pineapple slices, in a blender, and process until smooth. Pour into tall glasses and decorate with paper umbrellas and pineapple slices. Serves 6

Note: To make a virgin Suntan Daiquiri, leave out the Malibu rum.

 

BOURBON & BERRY ICED TEA

  • 1 cup boiling water
  • 6 Earl Grey tea bags
  • 1 cup white sugar
  • 4–8 tots Bourbon
  • 240g blueberries
  • 120g pomegranate arils
  • 250g strawberries, hulled and halved
  • handful mint leaves
  • 2 litres lemonade

To make a tea-flavoured syrup, place the water in a saucepan and add the teabags. Allow the tea to steep for about three minutes, until it is quite strong. Increase the temperature, bringing the tea to a rolling boil and add the sugar, stirring until completely dissolved. Lower the heat to a gentle simmer, and reduce the mixture by half. Remove from the heat and allow to cool.

Divide the bourbon, berries and mint between four glass jars and muddle the ingredients until the berries are just crushed and the mint is fragrant. Fill each jar with ice and add a teaspoon of the tea syrup to each one. Top with lemonade, and stir to combine. Serves 4

Note: to make a virgin Berry Iced Tea, leave out the bourbon.

 

BLOODY GEISHA

  • 4–8 tots sake
  • 1t wasabi paste
  • 500ml tomato juice
  • 1 t Tabasco sauce
  • 1.5 t soy sauce
  • 1/2 t celery salt
  • 2 limes, cut into wedges
  • 1 T dry sherry
  • 4 celery stalks with leaves to serve
  • 8 baby rosa tomatoes

Mix the sake with the wasabi paste and set aside.

Combine the tomato juice, Tabasco, soy sauce and celery salt in a large jug. Run a lime wedge around the rim of four glasses, and squeeze the juice into the tomato mixture, adding the skins and stirring to combine. Season with black pepper and adjust the spice and soy sauce to taste. Add the sherry and the sake and wasabi mixture to the tomato juice and stir to combine. Cover and refrigerate for about half an hour before serving.

Pour into four highball glasses filled with ice and serve each one with a celery stalk and two baby plum tomatoes. Serves 4

Note: To make a virgin Bloody Geisha, leave out the sake and the sherry.

 

FROZEN ORINGER MARGARITA 

  • 1t grated fresh ginger
  • 1/4 cup fresh orange juice
  • Ice cubes
  • 1 3/4 cups tequila
  • 1/4 cup Cointreau
  • 1/4 cup Grand Marnier
  • 2T sticky brown sugar
  • ¼ cup fresh lemon juice
  • ½ orange cut into wedges
  • Salt
  • 1 t ground ginger (optional)

Fill a cocktail shaker a quarter of the way with ice, and add the ginger and orange juice. Shake for about 15 seconds until well combined. Fill a blender three-quarters full of ice, and strain the ginger and orange mixture over it. Add the tequila, Cointreau and Grand Marnier, brown sugar and lemon juice, and slowly blend until the mixture is foamy and the ice is crushed.

To prepare the glasses, rub an orange wedge around the rim of each glass. Sprinkle a layer of salt into a saucer with the ground ginger (if using), and dip the rim of each glass into the mixture. Fill each glass with the margarita mixture and serve immediately.

Serves 6