Summertime just calls for those refreshing, fruity and revitalizing drinks, you know? Sipping that fizzy, sweet and tropical cocktail by the pool while working on the tan is what the summer season is all about. It refreshes you in those scorching summer days and hydrates you with that zesty tanginess of fruits. The best part, about these drinks though? They are totally customizable. You have stopped consuming alcohol recently or have been a teetotaller from birth; go make those mocktails. If you need your dose of alcohol, or are hosting a barbeque party by the pool; you would need the recipes for these cocktails. We have added the recipes of all the classic cocktails/mocktails and some innovative ones that you would have a blast trying! From your classic mojito, to fruity sangria; from your virgin mango mojito to the virgin shirley temple. This is the recipe guide for your new favourite cocktails and mocktails!

Virgin Mango Mojito

Ingredients:

• ¼ cup fresh mango chunks (or frozen works well too)
• 1 tablespoon monk fruit
• 3 teaspoons of lime juice, freshly squeezed
• ½ cup cold club soda
• Handful of ice
• 10 fresh mint leaves

Preparation:

1. Fill a large glass with the mangos and smash them.
2. Sprinkle the monk fruit over the mint leaves. Again, muddle.
3. Drop a handful of ice in there.
4. Add the chilled club soda and gently whisk.
5. Add a slice of mango or a wedge of lime as a garnish.
6. Have a blast with this delicious mocktail!

Virgin Shirley Temple

Ingredients:

• 1 jar maraschino cherries
• 1 cup ginger ale or lemon-lime soda
• Fresh mint leaves
• One lime or one orange
• Handful of cubed ice
• 2 tablespoons grenadine

Preparation:

1. Measure out your items in advance using the ingredient list, then put them aside.
2. Fill the glass with as much ice as you like (a reasonable rule of thumb is to fill it a little less than halfway).
3. Mix in the ginger ale or lemon-lime soda.
4. Top with the grenadine.
5. Add as many maraschino cherries to the drink's top as you like using a spoon.
6. Place the beverage aside and use your cutting board to cut a fresh orange or lime.
7. As a garnish, place a slice of fruit on the rim of the glass.
8. As a garnish, add a few fresh mint leaf sprigs to the glass.
9. Lastly, you can enjoy it after adding your straw and sipping away!

Watermelon Margarita

Ingredients:

• 4 cups cubed watermelon
• 8 ounces tequila blanco
• ¼ cup kosher salt
• 1 teaspoon coarse sugar
• 1 teaspoon Tajin seasoning or chili powder
• 4 lime wedges
• Handful of ice cubes for serving
• 4 small watermelon wedges
• ⅓ cup lime juice
• 2 tablespoons simple syrup (optional)

Preparation:

1. Put the watermelon cubes in a blender. Blend for about 30 seconds, up to when it just turns into a liquid.
2. Pour through a fine-mesh strainer and combine with the lime juice and tequila. If you prefer it sweeter, add simple syrup after tasting it.
3. Mix the Tajin seasoning, sugar, and salt on a small plate. Trim the rims of four cocktail glasses with the lime wedges. Dip the rims into the mixture of seasoned salt.
4. Pour the margarita mix and ice into the cups. Add the lime wedges and little watermelon wedges as garnish.

Pina Colada

Ingredients:

• 1 ½ cup frozen pineapple
• 1 ½ cup ice
• 4 tablespoons cream of coconut (Note: it’s not coconut cream, it’s cream of coconut)
• ½ cup pineapple juice
• 2 tablespoons lime juice
• Cocktail cherry, for garnishing (optional)
• ½ cup aged rum
• 2 tablespoons rum

Preparation:

1. Blend the pineapple and ice until chunky.
2. Blend until smooth after adding rum, lime juice, aged rum, cream of coconut and pineapple juice.
3. Serve with a cocktail cherry as a garnish.

Paloma

Ingredients:

• 4 oz tequila high-quality
• Pinch of salt
• Handful of ice (as much as you desire)
• 1 cup grapefruit soda (to top it off)
• Lime wedge (to garnish)
• 1 oz lime juice, freshly squeezed

Preparation:

1. Fill a highball glass with ice.
2. Pour in the lime juice, tequila, and a dash of salt.
3. Add grapefruit soda to the mixture and stir.
4. As a garnish, use a lime wedge.
5. Serve, sip, and relish your fresh cocktail.

Classic Cuban Mojito

Ingredients:

• 2 ounces of white rum
• 10-15 mint leaves
• 4 ounces of chilled club soda
• 1 sprig of mint, for garnish
• 1 ounce lime juice, freshly squeezed
• 2 tablespoons cane sugar

Preparation:

1. In a cocktail shaker, combine the cane sugar, lime juice, and mojito mint. To bring out the mint flavor, gently muddle the ingredients. Take care to avoid pulverizing the mint leaves. They ought to remain mostly undamaged.
2. Before adding the rum and lots of ice, make sure the sugar has essentially dissolved. Give the cocktail ten to fifteen seconds of shaking.
3. Pour crushed ice or ice cubes into a Highball glass. Additionally, make sure you slightly muddle the mint leaves before adding more. Their lovely scent will be released as a result.
4. Pour chilled club soda into the glasses after straining your cocktail.

Sangria

Ingredients:

• ½ medium apple (cored, skin on, chopped into small pieces)
• ¾ cup orange juice (plus more to taste)
• ½ cup brandy
• 750 ml bottle dry Spanish red wine (or any good quality red wine)
• 1 cup ice cubes (to chill the wine)
• ½ medium orange (rind on, sliced into small pieces, deseeded)
• 4 tablespoons organic brown sugar (or 3 tablespoons organic cane sugar)

Preparation:

1. In a large pitcher, combine apples, oranges, and sugar. Using a wooden spoon or muddler, smash for 45 seconds.
2. Add brandy and orange juice, then muddle once more for 30 seconds.
3. Stir in the red wine, taste, and adjust the flavor as necessary. A bit more (or less) of orange juice, brown sugar, and brandy can be added according to preference. Stir to blend.
4. Add ice and mix again to chill. Serve either as is or with a little additional ice. Add orange segments as a garnish (optional).
5. While fresh is preferable, leftovers can be kept in the fridge covered for up to 48 hours.