I’m aware that you may sometimes feel that you’re being waterlogged with information about how important it is to stay hydrated by drinking sufficient water, so this month, the wonderful, glorious month of May, pre-cursor to high summer, I’m easing back on the water rules and have gone the fun, fruity and frivolous route to make sure you beat the heat – Island Style:

cocktail twist


Saké Spritzer: Combine 1 basil leaf, 6 mint leaves, 2 lemon twists, 1 orange wedge, 1/4 cup diced cucumber and 1 1/2 ounces orange liqueur in a shaker with ice – shake. Pour into a glass and top with sparkling sake.

If you’ve ever drunk saké, you’ll know it’s either a love or hate type situation. Me, I loooove the stuff, so I’m sorted. Be brave, be adventurous, I’ve never heard of sparkling saké, so try it with me!

Honeydew Ice: Purée 1 cup each frozen honeydew melon and frozen diced cucumber with the juice of 1 lime and some sugar.

Elderflower Fizz: Fill a glass halfway with ice and cranberry juice. Add a splash each of vodka and elderflower liqueur; top with seltzer and garnish with mint.

Elderflower is so quintessentially English and readily available you know you have to go there.

Orange-Berry Daiquiri: Purée 2 cups crushed ice, 1 cup sliced strawberries, 4 ounces light rum, 1 ounce orange liqueur, 2 ounces lime juice and 1 tablespoon superfine sugar. Pour into 2 glasses.

For this to pass the scrutiny of the sugar content police, I’d focus on the fruit and the lime juice content. Yes I would.



Guava Green Tea: Pour equal parts guava juice and green tea over ice; garnish with lemon.

There’s something about guava that just screams ‘Tropical!’ to me, I can’t wait to try this.

Instant Horchata: Sweeten rice milk with sugar; add a pinch of cinnamon. Serve over ice with diced cantaloupe and pecans.

Don’t be asking me what horchata is. There’s a link already in there for you to use. *Clickety-click!* (I didn’t know what it was either, but I’d still drink it based on the ingredients).

Vir-Gin & Tonic: Crush 2 tablespoons juniper berries with 2 tablespoons fresh mint. Add 1 cup tonic; steep for 20 minutes, then strain. Serve on ice; top with tonic and 2 dashes bitters.

And we end off this refresh fest with a twist on a cherry cola:

Cherry Cooler: Purée 1/2 pound pitted cherries, 1/2 cup sugar and 1 cup strong hibiscus tea. Serve over ice and garnish with cherries.

Roll on, Summer!