Fresh lemonade - perfect for summer Source: News Limited

I hotfooted it to new CBD watering hole Thrift Shop Bar to quiz bar manager Jaime Fraser for tips on top summer tipples.

His advice is to use fresh, local ingredients. It’s all about white sangria this season, so get thee to Adelaide Central Market for lemons, limes, oranges and mint.

“Buy a nice bottle of white wine (don’t scrimp on quality if you don’t want your guests to feel ill!),” he says. “Something fruity – sauvignon blanc is fine, and get some good quality ginger beer, pink grapefruit, blood orange juice and Angostura bitters.”

The next step is the cold, hard stuff.

“If you have an ice machine in your fridge great, empty it, freeze the ice and refill a few times. If not, make lots of ice and use filtered water.”

Make your sangria to taste.

“But for goodness sake don’t make it too strong, It’s hot out there and you don’t want people leaving the party early,” says Fraser. “Slice up the fruit, pick the mint and chuck it in.”

Throw in some rose petals for extra va-va-voom, but don’t ice the punch bowl or you’ll end up with a water soup. Instead, add fresh ice to each glass as you serve.

For designated drivers, Fraser says old fave fresh lemonade is a cinch.

“It might sound boring, but when done properly it will blow people away.” Drumroll please…

 

 

FRESH LEMONADE

FILL a glass with ice

ADD 30ml fresh lemon juice

ADD 2 drops Angostura bitters

ADD 15ml simple syrup/ agave syrup/ 2tsp fine sugar

ADD a small pinch of rock salt (this is an essential ingredient — it will give the lemon that sherbet tingle)

TOP with sparkling water/soda

STIR gently

THIS can also be pre-batched to taste and bottled. It’s best to add ice as you serve.