Garnish – watermelon balls and mint leaves threaded on a cocktail skewer
LIME MOSCOW MULE
4 limes, cut into small wedges
2 x 30ml shots zero alcohol vodka
½ cup mint leaves
Ginger beer
Extra lime to garnish
Instructions
PINEAPPLE GINGER MOJITO: Place the pineapple juice, ginger and lime juice in a jug, allow to infuse for 10-15 minutes.
Strain and reserve juice to make mocktails when required.
Time to make a mocktail - add rum and soda water to reserved pineapple juice, put ice into selected glass and pour over mocktail mix.
To caramelise pineapple garnish – sprinkle sugar over pineapple slices, using a blow torch, heat sugar until golden brown. If you don’t have access to a blow torch, place pineapple slices, sugar side down in a non-stick fry pan and cook until golden.
WATERMELON GIN FIZZ: Blend watermelon until smooth, strain and reserve liquid.
Combine water melon juice, lime juice and gin in a jug.
Serve in cocktail saucers with ice sphere, top with tonic water and garnish skewer.
LIME MOSCOW MULE: Place lime, vodka and mint in a jug, muddle to release juices and flavour.
Divide muddled mix between 2 large glasses filled with ice.
