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Ingredients 9 limes750ml vodkacrushed ice3 x 750ml bottles ginger beer, chilled Method Juice 6 limes. Cut remaining 3 limes into small wedges. Pour vodka and 1 cup lime juice into a carafe or jug. Stir to combine. Half-fill twelve 300ml-capacity highball glasses with crushed ice. Pour over 1/3 cup vodka mixture. Top with ginger beer

Ingredients 1/2 cup (100g) caster sugar1/2 cup (125ml) water1 vanilla bean, split, seeds scraped1 cinnamon stick2 x 750ml bottles white wine (such as Riesling)1 1/2 cups (375ml) orange juice1/3 cup (80ml) lemon juice2 tbs lime juice1/2 cup mint or lemon balm leavesIce, orange, lime and lemon slices to serve Method Combine sugar, water, vanilla bean

Ingredients (serves 8) 160ml (2/3 cup) scotch whisky500ml (2 cups) chilled bought orange juice1 x 750ml bottle sparkling wine, chilled Method Pour the whisky among 8 serving glasses. Top with the orange juice and sparkling wine. Serve immediately.

Ingredients (serves 6) 250ml vodka1L guava juice1L dry ginger ale2 tablespoons lime juiceAngostura bitters1/4 cup whole mint leavesice cubes to serve Method Place vodka in a large jug. Add guava juice and stir to combine. Cover and refrigerate until needed. Just before serving, add dry ginger ale, lime juice, 5-6 drops bitters, mint leaves and

Ingredients (serves 4) 1kg strawberries, hulled, plus sliced berries to serve1/2 cup (125ml) white balsamic condiment (from supermarkets)1 cup (220g) caster sugar200ml vodka (or more if you like)1L (4 cups) soda waterIce cubes and mint leaves, to serve Method Roughly chop berries in a food processor, then transfer to a bowl with vinegar. Cover and

Ingredients (serves 10) 1 cup orange juice, strained1.5 litres rose wine1/3 cup orange-flavoured liqueur (optional)1/3 cup caster sugar1 orange, halved, very thinly sliced1 lemon, halved, very thinly sliced250g strawberries, hulled, thinly sliced2 cups sparkling mineral water, chilled3 cups ice cubes Method Combine orange juice, wine, liqueur (if using) and sugar in a large bowl or

Ingredients (serves 8) 1 orange, quartered, each quarter thinly sliced crossways1 granny smith apple, cored, quartered, each quarter thinly sliced crossways185ml (3/4 cup) Cointreau55g (1/4 cup) caster sugar2 x 750ml bottles sparkling shiraz, chilled500ml (2 cups) chilled lemonade1 cup ice cubes, to serve Method Place the orange, apple, Cointreau and sugar in a large bowl.

Ingredients (serves 10) 310ml (1 1/4 cups) ginIce cubes, to serve750ml (3 cups) chilled tonic water1L (4 cups) ruby red grapefruit juice1/2 pink grapefruit, peeled, thinly slicedLime slices, to serve Method Divide the gin among serving glasses. Add ice. Top with tonic water and grapefruit juice. Add the pink grapefruit and lime slices to serve.

Ingredients 1 (2kg) pineapple, peeled, chopped565g can lychees in syrup1/4 cup fresh mint leaves1 litre pineapple juice, chilled750ml ginger beer, chilledice cubes, to serve Method Place pineapple, undrained lychees and mint in a food processor. Process until smooth. Pour into a large jug. Add pineapple juice, ginger beer and ice. Serve.

Ingredients 8 limes3 cups vodka1/2 cup mint leaves, torn1/4 cup sugar syrup4 cups ice cubes2 litres ginger beer, chilled Method Juice 5 limes and chop remaining 3 limes. Combine vodka, 3/4 cup lime juice, chopped lime, mint and sugar syrup in a large jug.Divide ice cubes and vodka lime mixture between 12 tall glasses. Top

Ingredients 1/3 cup fresh mint leaves2 tbs chopped fresh lemon thyme leaves1/4 cup mixed edible hand-picked organic flower petals (such as rose, violet, nasturtium or borage)6 lemon-scented black tea bags100g (1/2 cup) caster sugar2L (8 cups) boiling water60ml (1/4 cup) fresh lemon juice1/2 lemon, thinly sliced Method Divide the mint, lemon thyme and flower petals