Fizz

• 20 canned or fresh lychee, peeled, stones removed
• 1 tbs caster sugar
• 1/3 cup fresh mint leaves, torn
• 3/4 cup gin
• Crushed ice, to serve
• Chilled tonic water, to serve

Divide the lychee and sugar among four 200ml-capacity serving glasses. Use a cocktail muddling stick or the end of a rolling pin to gently pound the lychee mixture until coarsely crushed. Add the mint. Pour over the gin. Top with the crushed ice and tonic water and serve.

• 180ml Midori liqueur
• 750ml chilled sparkling Pinot Noir Chardonnay
• 2 strawberries, washed, hulled, halved

Pour the Midori evenly among serving glasses. Carefully pour sparkling wine among the glasses. Decorate with strawberries to serve.

• 90ml peach schnapps
• 1/4 cup Midori liqueur
• 1 tbs fresh lime juice
• Ice cubes, to serve
• Chilled lemonade, to serve
• Lime slices, to serve

Place the schnapps, Midori, lime juice and ice cubes in a cocktail shaker and shake to combine. Divide ice and the Midori mixture among serving glasses. Top with lemonade. Cut a slit in each lime slice. Place on the rim of each glass to serve.

• 1 tbs fresh lemon juice
• 2 x 4cm strips of lemon rind, white pith removed
• Ice cubes, to serve
• 30ml brandy
• Chilled ginger beer, to serve

Place the lemon juice and lemon rind in a chilled serving glass. Fill two-thirds of the glass with ice cubes. Add the brandy and top with ginger beer. Stir until well combined. Serve.

• 1/2 rockmelon, seeded
• 1 cup seedless green grapes, halved
• 10 kumquats, thinly sliced
• 750ml Sauvignon Blanc, chilled
• 750ml Riesling, chilled
• 750ml Moscato d'Asti or sparkling wine, chilled
• 10 citrus tree leaves and kumquat wedges threaded on to wooden skewers, to serve

Using a melon baller to scoop balls from melon, then place in an airtight container and freeze for 1 1/2 hours or overnight. Place frozen melon balls, grapes and kumquats in a large jug. Pour over white wines, then Moscato and serve immediately in small, tall glasses with citrus leaf and kumquat stirrers.

• 20 red glace cherries
• 565g can lychee, drained
• 2/3 cup raspberry cordial
• 1.5 liter lemonade, chilled

Place 1 cherry in the centre of each lychee. Pour raspberry cordial into a large jug and add lychee 'eyeballs'. Add lemonade. Stir to combine and serve.

• 1kg seedless watermelon, peeled, chopped
• 250g strawberries, hulled, chopped
• 1 cup frozen raspberry sorbet
• 1 liter lemonade, chilled

Place half the watermelon, half the strawberries and half the sorbet in a blender. Blend until smooth. Transfer to a large jug. Repeat with remaining watermelon, strawberries and sorbet. To serve, half-fill paper cups with fruit mixture. Top with lemonade. Serve.

• 1 1/2 cups cranberry juice
• 1 1/2 cups grapefruit juice
• 1/2 cup white rum
• 1 cup ice cubes
• Soda water, to top

Place the cranberry juice, grapefruit juice, rum and ice in a jug and stir to combine. Top up with soda water and serve in tall glasses.

• 2 cups chilled guava nectar
• 1.5 liters chilled sparkling white wine

Pour 1/4 cup nectar into each glass. Top with wine and serve. Serves 8.

• 3kg seedless watermelon, peeled, coarsely chopped
• Ice cubes, to serve
• Lime slices, to serve
• 1/2 cup vanilla vodka
• 4 1/2 cups chilled ginger beer

Place the watermelon in the bowl of a food processor and process until smooth. Strain through a fine sieve into a bowl. Discard any seeds and pulp. Transfer the juice to a jug. Cover and place in the fridge to chill. Divide the ice cubes and lime slices among serving glasses. Pour over the watermelon juice and vodka. Top with the ginger beer to serve. Serves 6.

• Angostura aromatic bitters
• 2 cups freshly-squeezed orange juice, strained
• 2kg watermelon, juiced
• 1/4 cup lime juice
• 2/3 cup vodka (optional)
• 2 cups ice cubes
• 1.25 liters sparkling mineral water, chilled

Place 12 drops of bitters in a large jug. Add orange juice, watermelon juice, lime juice, vodka (optional) and ice cubes. Stir to combine. Add mineral water. Pour into tall glasses. Serve immediately. Serves 8.

• 100g strawberries, washed, hulled, halved
• 18 drops Angostura Aromatic Bitters
• 750ml sparkling rose, chilled

Place strawberries in the jug of a blender. Blend until smooth. Divide the strawberry puree among serving glasses. Add 3 drops of bitters to each glass. Top with rose to serve.

• 500g strawberries, washed, hulled
• 1 cup vodka
• 1/4 cup fresh lime juice
• 1 cup ice cubes
• 1 liter chilled lemonade

Place the strawberries, vodka, lime juice and half the ice cubes in the jug of a blender. Blend until almost smooth. Strain the mixture through a fine sieve, gently pushing the berries through with the back of a spoon. Discard seeds. Transfer to a large jug. Add the lemonade and remaining ice to serve.

• 1 cup pineapple juice
• 250g strawberries, hulled
• 750ml dry sparkling wine or soda water

Place pineapple juice and strawberries in a food processor or blender and process for 1 minute or until smooth. Pass through a sieve to remove strawberry seeds. Half fill champagne glasses with the mixture and top with sparkling wine or soda water.

• 400g strawberries
• juice from 3 lemons
• 1/2 cup sugar

Mix them all together in a blender until the sugar has melted. Then add sparkling water and some vodka and some more sugar if needed, or replace the water and vodka with champagne, depending on your taste.

The tea needs to steep overnight, so begin preparing this ahead.

• 1 cup water
• 4 teaspoons black tea -leaves or four tea bags
• 1 cup frozen lemonade concentrate, thawed
• 1 cup gin
• 2 cups sparkling water
• Ice cubes

In small saucepan, bring 1 cup water to boil. Add tea leaves. Remove from heat. Cover and let steep 15 minutes. Chill overnight.
Strain tea mixture into pitcher; discard tea- leaves.
Add lemonade concentrate and gin, then sparkling water to pitcher; stir to blend.
This tea is best served over ice.
Recipe makes six servings Tea and Lemon Fizz.