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The mixes
Mix it up
Six cans, a jug of ice and twenty spare minutes. Everything below serves four, and none of it needs anything stronger than fresh ginger.
This month
The Pink Chapman
Pour a can of Sobolo and a can of Passion Fruit into a jug. Pack it with crushed ice, right to the rim. Float bitter lemon on top, stir once, and serve before the fizz settles.
Sobolo
Passion Fruit
Bitter lemon
The Pink Chapman
Sobolo and Passion Fruit over crushed ice, chapman style, with a bitter-lemon float.
Garden Cooler
Lime over cucumber ribbons and torn mint. The one for the hottest week of March.
The Deep End
Passion Fruit blended with dark berries and a squeeze of lime. Louder than it looks.
Mango Spritz
Mango cut with soda and a dash of bitters, oranged at the rim. Sunday, four o'clock.
Sobolo Punch
Sobolo, fresh ginger and Pineapple in one jug. Made for a table of six.
Coconut Cloud
Coconut and Pineapple blended thick with ice. Dessert that says it is a drink.
Before you pour
Three rules, every jug
Every mix above obeys the same three. Get them right and the recipe is the easy part.
01
Chill hard
Four hours in the fridge, or twenty minutes buried in ice. A warm can goes flat before the jug is half full.
02
Pour tall
Down the side of the glass, over ice that reaches the rim. The bubbles do half the work, so keep them in the drink.
03
Taste before you sweeten
The fruit brings its own sugar and no two mixes land the same. Taste first, add honey only if you must. You mostly will not.
Mixes start with a Sampler
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