Enjoy a bottomless brunch in the comfort of your own home with this delicious collection of irresistible cocktails!
Rosé Spritzer with Rose Tea Buds
Rose water has been used to add a distinctive fl avour to drinks for centuries. A little goes a long way and, when combined with the rose tea buds, the subtle fl avour and fragrance make this a magical drink.
1 x 750-ml/25-oz. bottle of light, crisp rosé wine
A large pinch of edible dried rose petals or rose tea buds (approx. 18 buds)
A dash of rosewater
500 ml/2 cups club soda or sparkling water
Place a couple of ice cubes in each glass. Half-fill with rosé wine, top with 2–3 rose tea buds, a dash of rose water and top with a little soda water/club soda.
Just Peachy Punch
A pale pink Provençal rosé, peach purée and French brandy enjoy a ménage à trois here with delicious results.
4 ripe peaches, stoned/pitted and cut into wedges
75 ml/2½ oz. French brandy
75 ml/2½ oz. peach schnapps
1 x 750-ml/25-oz. bottle of light, crisp rosé, well chilled
375 ml/1½ cups bottled French peach juice/nectar or purée (see note)
1–1½ litres/4–6 cups Indian tonic water, well-chilled
Peach slices and fresh basil sprigs, to garnish
Put the peaches in a large jug/pitcher, pour over the brandy and schnapps and leave to marinate for a few hours.
When ready to serve, pour the wine into the jug/pitcher along with the peach juice/nectar and add plenty of ice cubes. Stir and top up to taste with tonic. Pour into ice-cube-filled tumblers, garnish each serving with a peach slice and a sprig of basil and serve at once.
NOTE: If you can’t find bottled peach juice or purée, blend about 6 stoned/pitted ripe peaches (to yield 375 ml/1½ cups of juice) and pass the purée through a sieve/strainer to remove any fibre or lumps. Taste and sweeten to taste if necessary with a little sugar syrup before using. It will depend on the ripeness of the peaches used.
Watermelon Fizzy Punch
This drink has a natural sweetness, but the addition of cucumber and lime keeps it tasting fresh. For an alcohol-free option, just add soda water or sparkling water instead of cava.
1 small watermelon (approx. 800 g/1 lb. 12 oz.), cut into chunks, skin and seeds removed
3 small cucumbers, 1 chopped for the juice and 2 thinly sliced lengthways
1 small bunch of mint, reserving some leaves to garnish
1 pink grapefruit, ½ for juice and ½ sliced into 6 rounds
3 limes, 1 sliced in rounds and 2 juiced
30 ml/2 tablespoons light agave syrup
1 x 750-ml/25-oz. bottle of medium cava
Put the chopped watermelon, one chopped cucumber and the mint leaves in a blender and blend together. Strain through a sieve/strainer into a jug/pitcher.
Put one slice each of grapefruit, lime and cucumber into each glass. Place the remaining sliced ingredients in the jug/pitcher and add the grapefruit juice, lime juice and agave syrup. Mix well. Top the pitcher and/or glasses with ice. Fill the pitcher with the cava and top with extra mint. Pour into tumblers to serve.