Tis the season for cocktails, and these three fruity concoctions will certainly quench your thirst on a warm summer’s day. They’re also sure to impress your guests.

Cucumber, melon and vodka cooler

This combination of cucumber and melon in a cooler makes for the perfect summer afternoon pick-me-up.

Makes 4

5 mini cucumbers
2 limes
½ honeydew melon, balled with a melon baller
120ml vodka
600ml coconut water
ice cubes
mint to garnish

For mint sugar syrup
1 cup caster sugar
1 cup water
3 sprigs of mint

For green chilli and coriander salt
½ large green chilli, pith and seeds removed and roughly chopped
1 tsp coriander seed
2 tbsp caster sugar
4 tbsp sea salt

For sugar syrup, place sugar and water into a small saucepan, bring to the boil, then simmer for 10 minutes. Add mint sprigs and allow to steep while the syrup comes to room temperature. Strain syrup into a sealable jar.

For chilli and coriander salt, place chilli and coriander seeds into a mortar, and pound to a rough paste with the pestle. Add sugar and salt and gently pound to combine. Place mix onto a small plate.

Thinly slice one cucumber with a vegetable peeler and set aside slices for garnishing. Roughly chop remaining cucumber. Quarter and thinly slice 1 lime.

Rim 4 high ball tumblers with a lime half and dip into the salt mix. Lightly pound cucumber and lime pieces with a pestle to release juices, then divide pieces between the glasses.

Half-fill the glasses with ice, add melon balls and place cucumber slices around the glasses. Add 30ml vodka, 15ml mint syrup and top with coconut water.

Add a squeeze of lime before gently stirring with a swizzle stick, adding more ice if necessary. Garnish with mint leaves.

Watermelon, sparkling rosé and cherry shaved ice

Quench your thirst over a warm weekend with this watermelon, sparkling rosé and cherry shaved ice – a grown-up spin on a fun childhood treat.

Makes 4

3 cups diced watermelon
1 cup sparkling rosé
½ cup caster sugar
juice from 1 lime
20 cherries, pitted and halved + 4 whole to garnish

For cherry syrup
500g cherries
1 cup caster sugar
1 cup water
2 tbsp lemon juice

Place watermelon, sparking rosé, sugar and lime juice into a blender jug and blend until smooth.  Pour into a metal tray and freeze for 1 hour. Rake with a fork and return to the freezer. Repeat raking every hour, three more times. The shaved ice should be fine and fluffy in texture. Store in a sealed container in the freezer.

Meanwhile, make the cherry syrup. Place all ingredients into a medium saucepan, bring to the boil and simmer for 20 minutes. Strain, reserving cherries for another use and refrigerate the syrup to cool.

To serve, fill a glass with shaved ice, layering with fresh cherries. Drizzle liberally with cherry syrup and garnish with a whole cherry.

Vanilla-roasted peach and rum spritz

This vanilla-roasted peach and rum spritz may not be as simple as mix and go – but it’s worth a little preparation.

Makes 4

4 yellow peaches
4 tbsp caster sugar
2 tsp vanilla bean paste
2 tsp apple cider vinegar
4 tsp honey
4 thyme sprigs
120ml white rum
200ml mineral water
ice
extra thyme to garnish

Preheat oven to 180 degrees. Halve and pit peaches and place, cut-side down, onto a baking dish in which they fit snugly. Sprinkle with caster sugar. Mix vanilla bean paste with 100ml of water in a small bowl and pour over peaches. Roast for 20 minutes, or until tender. Immediately remove skins from peach halves. Allow to cool to room temperature.

To serve, make each cocktail individually. Place two peach halves, ½ tsp apple cider vinegar, 1 tsp honey and 1 thyme sprig into a cocktail shaker. Vigorously muddle to release and meld all the flavours. Add a handful of ice, stir and allow a moment to chill.

Fill a short tumbler with ice and strain over the peach mixture. Add 30ml of rum, top with mineral water and stir. Garnish with thyme sprigs.

Originally published in SALIFE magazine. See more recipes here