0 itemsSummer Mocktails
PRINT RECIPE
INGREDIENTS
ORANGE, PASSIONFRUIT & GUAVA COCKTAILServes: 1
- 1 part Barker’s Orange & Passionfruit with Barley fruit syrup
- 1 part Guava nectar or juice
- 4 – 5 parts Soda water
- ice
- passion fruit pulp in syrup, to garnish
- slice of orange, to garnish
ZESTY PINEAPPLE SLUSHY
Serves: 2-3
- 80ml Barker’s Squeezed Lemon, Lime, Cucumber and Mint fruit syrup
- 250g frozen pineapple pieces
- 500ml coconut water
- coconut milk
- mint leaves, to garnish
- ice
Serves: 1
- 1 part Barker’s NZ Squeezed Blackcurrant fruit syrup
- 5 parts dry ginger ale
- squeeze of lime Juice
- wedge of lime, to garnish
- ice
METHOD
ORANGE, PASSIONFRUIT & GUAVA COCKTAIL- Fill glass with ice first and then add Orange & Passionfruit with Barley fruit syrup, followed by guava nectar.
- Top with soda water just short from the top of the rim.
- Spoon a generous teaspoon or two of passionfruit pulp into glass and garnish with a slice of orange.
- Assembling the drink like this gives it a lovely layered look but if you don’t want your guests to have to mix their own drinks, give it a good stir before serving.
ZESTY PINEAPPLE SLUSHY
- In a small food processor or blender, blitz together Lemon, Lime, Cucumber and Mint fruit syrup, pineapple pieces and coconut water to a slushy like consistency.
- To serve, fill glasses with ice and then pour slushy over ice, leaving a half centimetre gap below the rim.
- Spoon coconut milk over the top and add a sprig of mint for garnish.
BLACKCURRANT & GINGER FIZZ
- Fill glass with ice first and then add Barker’s Squeezed Blackcurrant fruit syrup.
- Top with ginger ale. Take the wedge of lime and squeeze the juice into the drink before placing the lime into the glass as well for garnish.
