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Beat The Season’s Heat With These Tasty Cocktail Recipes

The heat has been turned up lately, with temperatures reaching over 35 degrees Celsius for the foreseeable future. Although it has brought us sunny skies, most of us are desperately looking for ways to cool down. We spoke to a chef at BON Hotels, who recommended three thirst-quenching cocktails to enjoy sundowners, brunch or however you choose to unwind. 

Prefer to leave bartending to the professionals? We’ve also listed the top 3 spots to grab a drink this weekend. 

The classic 

There’s nothing quite as refreshing as the fizz of soda water and crushed mint leaves, which is probably why the mojito has remained a summer staple for so many years. Here’s how to perfect yours:

Ingredients

  • 50ml of your favourite white rum 
  • 25ml sugar syrup* 
  • 15ml lime cordial 
  • 200 ml soda water 
  • 5 crushed mint leaves
  • 1 cup of crushed ice 

Shake these up in your cocktail shaker and serve up! 

The adventurous 

Watermelon is synonymous with childhood summer days around the pool, and this frozen cocktail will spark a sense of nostalgia while cooling you down: 

Ingredients

  • 1 cup of frozen watermelon 
  • 25ml sugar syrup 
  • 50ml fresh lemon juice 
  • 50ml of your favourite spiced rum 
  • 1 cup of crushed ice 

Mix these ingredients together for a refreshing burst of flavour. 

The crowd pleaser 

Not a fan of spirits, or having people over who don’t drink? That’s no reason to miss out on the fun of a drink to sip on, especially if it’s as pretty as this berry blaze: 

Ingredients

  • 125ml mixed frozen berries 
  • 25ml lime cordial 
  • 25ml sugar syrup 
  • 250ml crushed ice 
  • Fresh mint to garnish 

Mix these up in your blender and pop on a leaf or two of mint – fin! 

*Making your own sugar syrup

In a high-sided saucepan over medium-high heat, bring equal quantities of cold water and sugar to a boil. Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 3 to 5 minutes. Remember – the longer you boil it, the thicker the syrup will be when cooled.

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