Get in the party spirit with our deliciously different summertime cocktails that serve a crowd.
1 Peach sangria MAKES 1.75 LITRES (7 CUPS) PREP TIME 10 MINUTES (+ REFRIGERATION TIME)
Combine a 750ml bottle chilled white or rosé wine, ¼ cup brandy and 2 tablespoons caster sugar in a large jug; stir until sugar dissolves. Add 2 medium (300g) peaches, cut into thin wedges. Cover; refrigerate for 1 hour. Add 2 cups chilled soda water (or lemonade for a sweeter drink) and fresh mint leaves.
2 Peppermint tea mojito MAKES ABOUT 1 LITRE (4 CUPS) PREP TIME 15 MINUTES (+ COOLING TIME)
Place 4 peppermint tea bags and 1 cup boiling water in a heatproof jug; stir in ⁄ cup caster sugar until dissolved. Stand for 10 minutes. Strain into a large serving jug; discard tea bags. Cool. Add 1 cup Bacardi, 2 sliced limes and 2 tablespoons fresh mint leaves. Serve topped with crushed ice and 3 cups chilled soda water.
3 Icy ginger and lychee cocktail MAKES ABOUT 2.5 LITRES (10 CUPS) PREP TIME 5 MINUTES
Place 6 cups crushed ice in a large jug; top with 560g canned lychees in syrup, 1 cup chilled vodka, 1 thinly sliced Lebanese cucumber and ½ cup fresh mint leaves. Pour in 1.25 litres (5 cups) dry ginger ale; stir until combined.
RECIPES FROM THE AUSTRALIAN WOMEN’S WEEKLY CHRISTMAS EXPRESS, $34.99, AVAILABLE WHERE GOOD BOOKS ARE SOLD AND AT AWWCOOKBOOKS. COM.AU.