Gin

• 1 1/4 cups gin
• 3 cups chilled tonic water
• 4 cups ruby red grapefruit juice
• 1/2 pink grapefruit, peeled, thinly sliced
• Lime slices, to serve
• Ice cubes, to serve

Divide the gin among serving glasses. Add ice. Top with tonic water and grapefruit juice. Add the pink grapefruit and lime slices to serve.

• 250g strawberries, washed, hulled, halved
• 4 cups ruby-red grapefruit juice
• 4 cups chilled lemonade
• 1 1/2 cups gin
• 4 limes, halved, each half cut into quarters

Divide strawberries evenly among two ice-cube trays. Cover with water and freeze for 4 hours or until set. Combine the grapefruit juice, lemonade and gin in a large jug. Add the strawberry ice cubes and limes, and serve immediately.

• 565g can lychee
• 2 limes
• 1 tbs sugar
• 1/2 cup gin
• 2 tbs fresh lime juice

Drain 565g can lychee and mash. Cut 2 limes into thick wedges and squeeze juice over the lychee, then add the lime wedges, sprinkle with 1 tbs sugar. Divide among glasses. Combine 1/2 cup gin and 2 tbs fresh lime juice. Pour mixture into glasses. Top with ice and chilled tonic.

Flavoring gin with fruits is an ancient tradition. Lavender makes a delicate, fragrant addition.

• 3 1/2cups ripe but still firm strawberries, thickly sliced
• 1 cup caster (superfine) sugar
• 8 large lavender flowers
• 3 cups gin

Place all the ingredients in a large, wide-necked jar. Cover with the lid. Leave in a cool place for one week, shaking the jar gently each day. Strain the gin and return to the bottle. Chill for up to 4 months. Serve over ice with chilled tonic water.