Summer Mocktails

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    Recipe and Photograph by Angie Trinh (@feedmeichi)

    INGREDIENTS

    ORANGE, PASSIONFRUIT & GUAVA COCKTAIL
    Serves: 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 
    BLACKCURRANT & GINGER FIZZ
    Serves: 1

    METHOD

    ORANGE, PASSIONFRUIT & GUAVA COCKTAIL
    1. Fill glass with ice first and then add Orange & Passionfruit with Barley fruit syrup, followed by guava nectar.
    2. Top with soda water just short from the top of the rim.
    3. Spoon a generous teaspoon or two of passionfruit pulp into glass and garnish with a slice of orange.
    4. 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 
    1. 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.
    2. To serve, fill glasses with ice and then pour slushy over ice, leaving a half centimetre gap below the rim.
    3. Spoon coconut milk over the top and add a sprig of mint for garnish.

    BLACKCURRANT & GINGER FIZZ
    1. Fill glass with ice first and then add Barker’s Squeezed Blackcurrant fruit syrup.
    2. 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.
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