A braai is nothing without its accompaniments and few things cool the palate more than a thirst-quenching cocktail. There’s something about charred meat paired with the right beverages that brings out the best in conversation and camaraderie!
My absolute favourite cocktail is a shaken mojito – refreshing and very satistying. I love collecting interesting glass jars and bottles, which always come in handy when a party is looming. Consol jars are my favourite way of serving and making cocktails. They not only look appealing, but they are awesome to throw in a picnic basket to enjoy on the beach without losing half your drink – what a shame that would be!
To make a shaken mojito, cut a lime into quarters and squeeze the juice into the jar. Throw the squeezed lime, a few sprigs of mint and 1 T sugar into the jar and muddle together. Add ice and rum – I tend to be rather generous – and shake, rattle and roll! Top up the jar with soda water and garnish with some fresh mint and a colourful straw. If you’re feeling quirky, add some fresh cherries, litchis, pineapple or whatever fruit is in season and tickles your fancy.
A piña colada also hits the spot. Blend 2 shots rum, ½ cup coconut milk and 2/3 cup pineapple juice with crushed ice. Garnish with a fresh pineapple wedge and add a groovy straw, or go tropical with a colourful cocktail umbrella.
Its reputation as a restorative beverage contributes to the eternal popularity of the Bloody Mary. Place 2/3 cup fresh tomato juice, 1 T lemon juice, a few grinds of black pepper, 2 shots vodka, 1 T Worcestershire sauce and a few drops of Tabasco sauce in a jar and shake over ice. Serve with a stalk of celery. Leave out the vodka if the idea of alcohol is increasing your headache.
Local is always lekker! You can never go wrong with Inverocche amber gin, Fitch and Leedes Indian tonic and the zest of an orange for those summer afternoon cocktails.