It’s outdoor party season! Kick off the summer with our favourite finger food and cocktail recipes. A refreshing cocktail and a delicious, bite-sized canapé are perfect for relaxed outdoor summer entertaining. Find the matching food-pairing in KACHEN n°43.
Margarita
- 1 slice of lime
- Coarse sea salt (for rimming the glass)
- 130 g ice cubes
- 30 ml dark tequila
- 22 ml Cointreau (or triple sec)
- 22 ml freshly squeezed lime juice
- 7 ml sugar syrup (also known as simple syrup (see notes))
Rub the lime slice around the rim of a glass: turn the glass upside-down and dip the wet rim into a saucer of salt.
- Place ice cubes, dark tequila, Cointreau, lime juice and sugar syrup in a cocktail shaker; shake vigorously.
- Strain into the prepared glass and serve immediately.
Sugar syrup: Combine 220 g caster sugar with 250 ml water in a small saucepan over a low heat. stirring until the sugar dissolves, then bring to the boil. Reduce the heat; simmer, uncovered, for 5 minutes. Cool. Store in the refrigerator, in an airtight container, for up to one month. Makes 50 ml.
Whisky Sour
- 120-130 g ice cubes
- 2 tbsp whisky
- ½ tbsp freshly squeezed lemon juice
- 3 tsp sugar syrup (simple syrup (see notes))
- 1 lemon slice and a maraschino cherry (to serve)
- Place the ice cubes, whisky, lemon juice and sugar syrup in a cocktail shaker: shake vigorously.
- Strain into a chilled glass.
- Garnish with a slice of lemon and a maraschino cherry. Serve immediately.
Sugar syrup: Combine 220 g caster sugar with 250 ml water in a small saucepan over a low heat. stirring until the sugar dissolves, then bring to the boil. Reduce the heat; simmer, uncovered, for 5 minutes. Cool. Store in the refrigerator, in an airtight container, for up to one month. Makes 50 ml.
Pimm’s
- 250 ml Pimm’s No. 1
- 500 ml lemonade
- 250 ml ginger ale
- 1 Lebanese cucumber (cut into thin strips)
- 250 g strawberries (hulled and halved if large)
- Ice cubes (to serve)
- Combine all the ingredients in a large jug or punch bowl.
- Top with ice.
Pomegranate Caipiroska
- ½ lime
- 60 ml vodka
- ½ tbsp sugar syrup
- 1 tbsp pomegranate juice
- 1 tbsp pomegranate arils (seeds)
- 120-130 g ice cubes (plus extra to serve)
- Cut the lime into quarters.
- Using a muddler, crush two lime wedges in a cocktail shaker with the vodka, sugar syrup and pomegranate juice.
- Add the ice cubes; shake vigorously.
- Strain into an ice-filled glass; stir in the pomegranate arils (seeds).
- Garnish with the remaining lime pieces.
