ZESTY COCKTAILS

Have a supply of these delish drinks ready for your Xmas party

LYCHEE & CHILLI MARTINIS MAKES 8 PREP 10 MINS

Drain 560g can lychees and reserve syrup. In a cocktail shaker, combine 2 cups lychees and 2 chopped long red chillies. Using a muddler or a rolling pin, crush until bruised. Fill shaker with ice,

2/ cup reserved lychee syrup 3 and 2 cups vodka. Shake until the outside of the shaker feels ice-cold. Carefully open and strain liquid into chilled martini glasses. Serve topped with extra lychees.

PINEAPPLE & GINGER MOJITOS MAKES 8 PREP 15 MINS COOK 15 MINS

Coat 8 fresh pineapple wedges in ¼ cup brown sugar. Cook in a hot frying pan, 3 mins each side, on high until caramelised. Cool. Meanwhile, divide 2 cups mint leaves and wedges from 4 limes between 8 tall glasses. Using a cocktail muddler or a rolling pin, pound limes and mint leaves until juice and flavour is released. Fill glasses 2/ full with crushed ice. Add ¼ cup to 3 each glass, top up with ½ cup each pineapple juice and ginger beer. Serve with pineapple wedges, mint sprigs and lime slices.

CUCUMBER, GIN & KAFFIR LIME SLUSHIE MAKES 8 PREP + FREEZING 25 MINS

In a jug, combine 400ml coconut water and 3 grated cucumbers. Pour into a snap-lock bag. Remove air, seal, freeze overnight. In a saucepan, stir 2 cups water, ½ cup caster sugar and 15 bruised kaffir lime leaves on low until sugar dissolves. Boil 5 mins. Set aside 20 mins to infuse. Strain and cool. Pound cucumber mixture with rolling pin to break up. Process with syrup, 1 cup gin and grated zest and juice 2 limes. Pour into 8 glasses. Serve with cucumber and extra kaffir lime leaves.