4 EASY MOCKTAILS TO SURVIVE THE ALCOHOL BAN

EVEN though the lockdown has rendered almost everyone inside their homes, the soaring temperatures outside this summer can still drain you of your energy.

To keep your body cool and hydrated, we have these easy-tomake, refreshing and delicious mocktail recipes for lockdown that you can make without breaking any rules – and these non-alcoholic drinks are also perhaps a little healthier for you.

These cocktails are also great if you are doing Dry January. Drynuary has become popular over the years as it allows people to go on an alcohol detox after the revelry of the festive season.

With more brands releasing 0% versions of their beverages, we can confirm that it is getting easier to do Drynuary as there are various options available on the market.

So why not hit two birds with one stone – detox from alcohol, while also making sure you don’t get into trouble by sourcing alcohol from illegal sources? Your body will thank you.

THE ICE-O-LATION

1 cup fresh orange juice

1 tsp lemon or lime juice

1 cup sprite, club soda or ginger ale Sugar (optional)

Mint leaves

Ice cubes

Salt to taste

Mix the orange juice with lime or lemon juice in a jug. Fill two glasses with ice cubes.

Pour the juice mixture in the glass till half full. Add sprite or soda or ginger ale and a pinch of salt.

Lightly crush mint leaves and add to glass. Pop in an eco-friendly straw and garnish with a slice of orange.

THE LOCKDOWN AND LOADED

5 cardamom pods

½ cucumber

1 chamomile tea bag

½ bunch mint leaves, plus extra to garnish 1 strip lemon zest

5 cloves

½ bunch rosemary

Tonic water

Ice

Slice of lemon for garnish

Lightly bash the cardamom pods to bruise them and slice the cucumber. Put them both in a large jug and add the chamomile tea bag, mint leaves, lemon zest, cloves, and rosemary.

Top up with 500ml cold water. Cover and leave to infuse in the fridge for 2-4 hours (in fact the longer the better).

To serve, strain the infused water and pour 50ml of it into each glass. Top up with tonic water and lots of ice. Garnish each one with a slice of lemon.

Barman’s note: You can also garnish with pomegranate seeds, raspberries, or cucumber.

LAVENDER MINT LEMONADE Serves 8-10

750ml water

250ml sugar a few strips of lemon peel 160ml freshly squeezed lemon juice 3-4 sprigs of lavender a handful of fresh mint lemonade or soda water to serve

Combine the water and sugar in a pot and stir over medium heat until the sugar has dissolved.

Bring to the boil and simmer for two minutes.

Remove from the heat and add the lemon peel, lemon juice, lavender and mint. Set aside to infuse for 4-5 hours or overnight if possible.

Strain and serve with lemonade or soda water depending on how sweet your taste is.

ROOIBOS CRANBERRY & WILD CHERRY TEA-TINI

4 Laager Cranberry & Wild Cherry Rooibos teabags

4 cups boiling water

1/2 cup sugar

100 ml lemon juice

Sparkling lemonade or sparkling water, to serve

Brew the teabags in the boiling water for 15 minutes to extract the tea flavour. Remove teabags from water. Simmer the tea and sugar on medium heat until sugar is dissolved.

Reduce the liquid to 1 cup of simple syrup.

Set it aside, leave it to cool.

In a flask, add some ice, tea syrup, lemon juice and shake until flavours combine and the flask is cold.

Pour liquid into Martini glasses and top up with the sparkling lemonade or sparkling water.