Summer cocktails

Stripey hat optional

Bloody Mary with chilli vodka

• 250 ml tomato juice
• 1 teaspoon Worcestershire sauce
• 1 tablespoon lemon juice
• 250ml crushed ice
• 1 lemon wedge
• 1 celery stalk

For the chilli vodka -

• 1 bottle vodka
• 2 serrano chillies, halved and deseeded

Serves 1

1. The day before, place the chillies in the bottle of vodka and leave overnight. Taste the vodka and remove the chillies if it’s spicy enough, if not, leave for another couple of hours. Keep tasting because you can easily make the vodka too hot! Keep the vodka in the fridge when ready.

2. To make the Bloody Mary, place the tomato juice in a blender with the Worcestershire sauce, lemon juice, 1 measure of chilli vodka and the crushed ice. Whizz, then pour into tall glasses and serve with the wedge of lemon and the stalk of celery. Enjoy!

Jamaican rum punch

• 125ml crushed pineapple or pineapple juice
• 125ml orange juice
• 250ml white rum
• Crushed ice
• 50ml Grenadine, Cointreau, or fresh pomegranate juice, to serve

Serves 2 – 4

1. If using fresh pineapple, peel it first, making sure all the ‘eyes’ are removed, then quarter and core. Whizz in a blender for a chunkier consistency.

2. Place the pineapple juice, orange juice, rum and ice in a blender and whizz.

3. Serve in chilled glasses, drizzled with Grenadine, Cointreau or pomegranate juice.

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