THE TIPPLE EFFECT

WORDS JESS MURRAY Late summer is the perfect time to whip out all the refreshing cocktail concoctions many mastered during the infamous lockdown. Whether you need a refresher or additional recipes to add to your repertoire, Metropol has collated cocktails of choice so you can sip away the last of the long, warm summer days.

PIMM’S CUP The Mix’s recipe for this classic is quick, easy and serves 10 people – awesome for those barbeques and catchups. It only requires 500ml of Pimm’s, 1L of both lemonade and ginger ale, fresh cucumber, mint and seasonal fruit. There’s no real art to putting this together, as you simply do just that… put it all together. Serve in a glass bowl or dispenser for added pizzaz. LEMON AND ORANGE SANGRIA Nadia Lim comes to the rescue (again) with a delectable recipe for traditional sangria. It calls for one bottle of Spanish red wine; 400 to 500ml of dry lemonade; 1½ cups of orange juice; 1/2 lemon, juiced; one orange and lemon both sliced; and lots of ice cubes. Lim suggests letting the mixture sit in the fridge so the fl avours can meld together, before adding the ice. THE BEACHY KEEN Liquor King tingle our tastebuds with this fruity mix with a kick. You will just need 30ml of vodka, 15ml passionfruit syrup, ½ cup canned peaches, 20ml lemon juice, 30ml orange juice, ice and fresh mint. Throw all of your ingredients into a blender and hit go. Garnish with mint, enjoy your cocktail for one... and maybe four or fi ve more after that.

Tastes so good you don’t need sauce!

bangersnbacon.co.nz

Gluten Free | Keto & Low Carb Nitrate-free Bacon Preservative-free sausages and meat products

SIZZLING TIPS FOR THE perfect snag

Sausage afi cionados appreciate a perfectly cooked snag on a summer BBQ. For those who suffer from food intolerances, having a sausage that is gluten, wheat, dairy, soy and nightshade free with no added preservatives, stabilisers, MSG or fl avour enhancers – is the ultimate summer BBQ staple.

Enter Bangers ‘N’ Bacon, local purveyors of quality sausages that are all-meat fi lled in natural hog casing, with no fi llers or preservatives. cuisine

No matter how quality your sanger, many a beautiful sausage is ruined on the summer BBQ by well-meaning cooks who don’t understand the fi nesse and expertise required to cook a perfect banger.

Here are Bangers ‘N’ Bacon’s hot tips to get the best possible snag this summer (and beyond):

NO PRICKS Quality sausages do not need to be pricked, if you do you will lose the fl avours in the sausage such as those in the Mild Italian Pork & Beef Sausage.

NOT TOO COOL A sausage should be at room temperature before cooking - so take it out of the fridge 20 minutes before. This allows it to cook evenly.

AND NOT TOO HOT! Regrettably, a lot of BBQs only have two temperature settings: high and very high. This means the sausages will often be burnt and crispy on the outside but end up undercooked on the inside. Cooking over medium heat is best.

Find more info or purchase our sausages online.

www.bangersnbacon.com