In the kitchen: cocktail and mocktail creations
In the kitchen: cocktail and mocktail creations
This season, we’ve been experimenting with home-grown garden herbs to create two delicious (and, more importantly, easy) pitcher tipples destined for summer soirées. Both recipes will quench six–eight people’s thirst. They can be made on the night or the night before and left to chill in the fridge.
Rosemary lemonade
What you’ll need:
1.5l water
240ml lemon juice (fresh, not concentrate)
120ml agave nectar
2 sprigs of rosemary (and a few more for serving)
A pinch of salt
And what to do:
- Bring the water to a boil in a saucepan.
- Once bubbling, remove it from the heat and drop in the rosemary and a pinch of salt (trust us, the best home-made lemonade has a sprinkling of salt).
- Cover and steep for thirty minutes so the water takes on the herby flavour.
- Next, strain into your jug and cool to room temperature.
- Stir in the lemon juice, nectar and another 480 millilitres of cold water directly into the pitcher. Take a teaspoon to taste it and add more lemon or nectar depending on your preference.
- Store your lemonade in the fridge until your guests arrive, and serve with iced slices of lemon, chunky ice, and a sprig of rosemary.
Strawberry basil margaritas
What you’ll need:
355ml lime juice (ideally fresh, but if not, a good quality cordial)
890ml water
530ml tequila
10 large strawberries
8 basil leaves
And what to do:
- Empty the lime juice into your jug and add both the water and tequila.
- Cut the leafy part out of each strawberry and slice the rest lengthways. Give them a little wash and then add those to the jug too.
- Scrunch the basil leaves up (your fingertips will do) to help release the basil flavour into the liquid. Then tumble those into the pitcher and stir.
- Pop into the fridge for at least four hours, and pour onto ice when serving.
Need something to serve your drinks in? Take a look at our glass and barware collection.
