Johannesburg - Bring in the new year with a festive drink. Angela Day has options with or without alcohol.
TIPS FOR MAKING THE PERFECT PARTY COOLER
Punch is the ideal party drink. Big batches can save a host from playing bartender all night and it’s the perfect excuse to show off that heirloom punch bowl.
If you don’t have a punch bowl, get creative and use containers like large glass bottles and vases. Even attractive ice buckets will do.
Think small when it comes to serving. The whole point is to have people keep coming back to the bowl.
If your punch will be sitting around for a while, make an ice block that will slowly melt over the course of your party. Use a suitable container and fill it with water and freeze it.
Adding fruit, herbs or edible flowers to the water will help make it attractive.
Once your block is set, run the bowl under hot water and slide the block of ice into your punch bowl.
Also fill ice trays with berries and fruit juice and freeze until solid. Add to your drinks. This way they won’t get diluted when the ice melts.
CRANBERRY COOLER
Serves 10-12
2 litres of cranberry juice
250ml vodka
125ml orange liqueur
a few slices of watermelon
1 litre of lemonade or soda
Pour about 250ml of the cranberry juice into ice cube trays and freeze.
Combine the remaining cranberry juice, vodka and liqueur in a jug and mix well.
Cut shapes out of the watermelon and add to the punch.
Just before serving, add the lemonade and cranberry ice cubes.
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 2 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.
PIMM’S PUNCH
Serves 8-10
250ml Pimm’s
125ml lemon juice
500ml lemonade
500ml ginger ale
1 small cucumber, thinly sliced lengthwise
1 apple, diced
1 orange sliced
125g strawberries, halved
mint leaves
ice cubes for serving
Pour all the drinks into a large jug. Add the cucumber, fruit, mint leaves and ice, and mix well.
ROSÉ SANGRIA
Serves 12-14
a few slices of watermelon
2 limes, thinly sliced
45ml castor sugar
160ml orange liqueur
1 litre of lemonade or soda
750ml rosé wine, chilled
Put the watermelon and lime slices in a serving container or large jug and sprinkle with the sugar.
Pour over the orange liqueur and set aside to marinate for 30 minutes before serving.
Add the lemonade and wine with lots of ice and serve immediately.
SPARKLING PUNCH
Serves 8-10
750ml sparkling wine, chilled
750ml lemonade, chilled
160ml coconut liqueur
250g mixed berries
125ml granadilla pulp
1-2 limes, thinly sliced
ice cubes to serve
Combine all the ingredients in a punch bowl or large jug and serve with lots of ice.
LEMONGRASS CORDIAL
Serves 8-10
3-4 stalks of lemongrass, chopped
125ml castor sugar
250ml boiling water
a large handful of fresh mint
80ml lime juice
still or sparkling water to serve
Combine the lemongrass, sugar and water in a pot and heat until the sugar has dissolved. Remove from the heat and add the mint leaves and lime juice. Set aside to infuse for a few hours. Strain and dilute to taste with still or sparkling water to taste.
The Star