A modern take on a funky classic.

A light and bright take on the classic red-based sangria.

This smoothie makes getting your daily five serves of fruit and vegetables a whole lot easier.

Perfect for either solo indulgence on a hot day, or to enjoy with friends, this gimlet recipe uses basil for a fresh finish.

A traditional and classic recipe for one of the most iconic cocktails there is.

We like ours with a splash of yuzushu.

This punch is perfect for picnics (or any time the sun's out, really). And the Champagne makes it just that little bit more special.

The delightfully bitter cocktail we'd happily imbibe before and after dinner.

Pink and green and instantly refreshing.

Talk about a refreshing cocktail.

A cocktail-hour crowd-pleaser.

An old fashioned, made new.

A sweet and savoury temptation.

This Gimlet packs an extra punch.

A gin and tonic - with a twist.

The combination of bubbles, gin and a touch of sugar equals a classy cocktail.

Brunch means Bloody Marys. Here, they're full of verve thanks to a salt-and-pepper rim, lime juice and a juicy green olive. Bottoms up.

Brown and boozy, and not for the faint of heart.

Refreshment incoming.

Say hello to your new favourite summer drink.

No mere health fad, a tasty green smoothie is now a firm part of the Australian breakfast landscape. This version with avocado is deliciously creamy.

This fluffy white libation looks innocent enough, but it can pack a hearty festive punch.

Why didn't we think of this before?

How to make one of the greatest drinks in the cocktail oeuvre.

Gin, lime, sugar. It doesn't get any easier than this.

The refreshing drink you need for summer.

Pimms may be the traditional tennis tipple, but this Spritz version is less sweet and more refreshing.

A refreshing non-alcoholic drink that tastes like Australian summer.

A fresh, vibrant riesling-based punch.

What can be more refreshing than a cold beer on a hot day? Answer: a cold beer with a splash of lime juice and a dash of hot sauce.

An excellent way to use that bottle of rosé you were given but will never drink.

An easy digestif to end the evening.

“This is based on tepache, a traditional Mexican fermented beverage, crossed with a Margarita-style drink called a Toreador,” says La Casita bartender Ben Mudge.

Just as suitable for barbecues as it is for luxe cocktail parties.

“Orange is traditionally eaten alongside mezcal, inspiring this variation on the classic Margarita. It’s rich and smoky, with a warming spice-salt rim,” says La Casita bartender Ben Mudge.

“This cocktail is named for its pink colour, which comes from the hibiscus syrup we make,” says La Casita bartender Ben Mudge. “It’s garnished with candied flowers and a grilled lemon slice, which gives it a lovely caramelised lemon flavour.”