With full-blown summer finally here, we at Crystal Lagoon Lodge ensure that your days are livened up with very sippable cocktails and mocktails. Whether you’re lounging on the balcony or enjoying quiet time in our spacious lounge, we’ve got you covered – whatever your spirit of choice.

Booze-forward drinks — think Manhattans and old-fashioneds — get dialed back, and citrusy, produce-driven drinks take centre stage at Crystal Lagoon Lodge. However, many will be seeking lighter, healthier options with lower alcohol by volume or no alcohol at all.

The pandemic hasn’t been one of life’s rosiest moments, but there’s always time for the coolest of cool drinks to boost your spirits. ‘Sessionable’ drinks — low enough in alcohol that you can consume several in one session without ill effects — began in the world of craft beers, but can certainly apply to cocktails too.

Be assured that Crystal Lagoon Lodge has it all. Said lodge managing director Anneke van der Walt, “Highballs usually feature big time for sipping. Peaches, blueberries and strawberries work well for spirit-free and low-proof mixing. And in many of our cocktails, white wines and rosés make delicious base spirits.”

No doubt, summertime usually spells Margarita season. Try this non-alcoholic take on a Coconut Jalapeño Margarita, courtesy CNN. Green tea syrup adds tannins and earthiness that spirits often lend to cocktails. Spicy jalapeño and orange bitters punch up the flavour, while coconut cools it off by bridging the various flavours.

2 oz coconut milk; 1 oz green tea syrup; 3/4 oz lime juice; 5 slices jalapeño; 2 dashes orange bitters; coarse or black salt rim, lime, jalapeño, or edible flower.

Method: Using a lime wedge, wet the rim of a rocks glass. Dip the rim of the glass into the salt to coat half the rim. Add all the ingredients to a shaker and muddle. Shake quickly with ice. Double strain into a rocks glass with ice. Garnish with a slice of lime.

1/2 cup sugar
1 tablespoon loose green tea
1/2 cup hot water

Method: Add the sugar and green tea to a jar. Top with hot, almost boiling water. Stir to incorporate the sugar. Let the tea infuse for two hours. Strain out the solids and store sealed in the fridge for two weeks.