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Refresh and revive your guests with a cocktail (or two) and start the weekend barbie off right. These yummy colourful cocktails are easy to make, and are sure to impress. You just need to make sure you have the right fruits, juices and alcohol bases on hand. 
For any guests that are driving, serve mocktails by simply substituting the alcohol for more fruit juice or sparkling water.
1. Mango Mojito
Fresh mangoes are readily available this time of year so you’ll want to make this minty zesty mojito more than once. Not only is it a cooling drink, it’s super easy to prep and keep in the fridge before everyone arrives. 
20 mint leaves
2 cups cubed mangos
1 1/2 cups club soda/sparkling water
1/4 cup fresh lime juice
1 cup white rum
3/4 cup to 1 cup simple syrup*
1. Add the mango cubes and mint to a food processor or high speed blender for about 30 seconds to 1 minute until a smooth puree forms. Add the club soda/sparkling water and lime juice and mix again to combine, up to 10 seconds.
2. Pour the mango mixture into a large pitcher and add the white rum. Stir vigorously for about 15-30 seconds to incorporate.
3. Taste and add the appropriate amount of simple syrup based on the sweetness of your mangoes, up to 1 cup simple syrup, and stir again.
4. Pour into ice filled glasses when your guests arrive and enjoy!
* You can make the simple syrup by boiling 1 cup sugar with 1 cup water until completely liquid, stirring often. Cool it down, then measure it out! This makes a bit more than 1 cup simple syrup, so use as much or as little of it as you want depending on the sweetness of your mangoes.
2. Raspberry and Ginger Fizz
You can rustle up this fresh, summery cocktail in a jiffy whether you're planning on a weekend gathering with a group of friends or a tipple with a couple of mates. Don’t have fresh raspberries on hand? Thaw some frozen ones, they will do just fine. 
2 handfuls raspberries
1 teaspoon golden caster sugar
1 good handful fresh mint leaves
5 cm piece fresh root ginger, peeled and roughly chopped
ice cubes
8 shots vodka
660 ml ginger beer
1. Place the raspberries in a large sturdy jug and add the sugar, mint leaves and chopped ginger. Put one end of a wooden rolling pin into the jug and gently bash or 'muddle' it for a couple of minutes until the leaves have broken down and everything is mashed together. 
2. Add a couple of big handfuls of ice cubes and bash again to break down the ice a little. Top with the vodka and ginger beer and give it all a good stir. 
3. Serve your lovely pink cocktail in glasses with an extra couple of raspberries and a few mint leaves.
Recipe by Jamie Oliver.
3. Kiwifruit lychee sparkler
With only four ingredients you can keep this cocktail flowing merrily along. It’s simple and thirst quenching but quite strong, so it’s best to plan for a long weekend lunch or BBQ outside on the deck.
1 kiwifruit, peeled and chopped
90 ml of vodka
60 ml of lychee syrup
120 ml of ginger ale
1. Combine the kiwifruit, vodka and lychee syrup along with ice in a cocktail shaker.
2. Shake up all the ingredients. Add the ginger ale and strain into two ice-filled glasses.
3. Top with kiwifruit and lychee pieces if you like.
Recipe by sheknows.
4. Passionfruit, Rhubarb, and Honey Margarita
A tasty twist on a classic margarita, this fruity, sweet n’ sour cocktail served in glass rimmed with sea salt doesn’t disappoint. It takes a little preparation beforehand but the end result is worth it.
Sea salt for the rim
1 1/2 ounces silver tequila
1 1/2 ounces Cointreau
2 ounces fresh lime juice, plus wedges for serving
2 tablespoons strawberry rhubarb jam*
1-2 teaspoons agave nectar, or more to taste
1 tablespoon fresh passion fruit pulp 
1. Salt the rim of your glass.
2. Combine the tequila, Cointreau, lime juice, jam and agave nectar in a cocktail shaker and fill with ice. 
3. Shake until combined and then strain into your prepared glass. Stir in the passion fruit pulp. 
4. Serve with fresh lime wedges. Enjoy!
* Strawberry Rhubarb Jam
2 1/2 cups chopped rhubarb
1 cup chopped strawberries
1/2 cup honey
juice of 1 lemon
In a medium pot, bring the rhubarb, strawberries, honey, lemon juice, and 1/4 cup water to a boil. Boil 8-10 minutes or until the mixture has thickened and becomes jam-like. Stir in a pinch of salt. Let cool. Keep stored in the fridge for up to 2 weeks.
If you don’t have time to make the jam, use a supermarket version.
5. Banana Coconut Colada
If you like piña coladas then you’ll love this variation with frozen bananas, just the ticket for a hot summer’s day. Using frozen bananas gives a more intense flavour as the taste isn’t watered down with ice. For a non-alcoholic or kid friendly version, leave out the rum.
4 bananas, peeled, sliced and frozen
1 cup (250ml) pineapple juice
1 (400ml) tin coconut cream
1 shot (40ml) rum
1. Combine all ingredients in an electric blender. 
2. Blend until the mixture reaches your desired consistency. Enjoy!
Recipe by allrecipes.


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