Fizzy pink drinks

Because I can never leave well enough alone, and because I happened to buy an especially aromatic mint plant with an unusual floral scent ... and because summer's coming round these parts. We get through a lot of soda water as the weather heats up, but sometimes one just wants to ring the changes a little. Also, who doesn't like pink drinks?

The first two are more kid-friendly though probably too austere for many. I find cold fizzy drinks more refreshing when less sweet, though of course YMMV. Even 2 or 3 tablespoons of syrup is quite a lot for one drink IMO ...

Here, in increasing order of befuddlingness and also complexity, are four pink fizzy drinks.

Padparadscha spritzer is a deep orange pink
and a little alcoholic

Prickly pear fizz

For each serving, stir together 2 - 3 T prickly pear syrup and a little water or soda. Optionally, add a squeeze of lemon juice.
Fill to the top with soda and ice.

Real lemon, lime, and bitters 

For each serving:

• half a lemon
• half a large, or a whole small, lime
• 1/2 - 1 tsp Angostura bitters 
• simple syrup to taste (about 2 T) 
• soda water
• ice to serve

Wash the citrus thoroughly to remove any wax from the skin, then squeeze into a tall glass. Drop the fruit into the glass too for extra flavour. Add the bitters and syrup to taste, and a splash of soda. Stir together, add ice, and fill with soda water. Serve.

Padparadscha spritzer 

For each serving:

• sprig of mint
• splash of triple sec
• teaspoon of orange blossom water 
• splash of cherry moonshine (or kirsch, but you won't get the stunning colour)
• ice 
• can of soda water (optionally flavoured, but preferably unsweetened. Raspberry or lime goes well.)

Crush the mint in your fingers or muddle it in the bottom of a tall glass. Add the liqueurs and orange blossom water, then ice and soda.

Stir and serve.

White sangria

Makes about 2 litres. Serves fewer people than you'd expect (say about 3?) Long ingredient list but really simple method, and a fabulous festive accompaniment to a barbecue. Dangerously light and delicious. When you run out, top up the glasses with ice, tonic, and optionally gin.

• 1/2 cup triple sec
• 2 T orange blossom water
• 1 T rose water
• 1/2 cup cognac or brandy
• 1 lemon, sliced
• 1 lime, sliced
• 1 orange, sliced
• 1/4 cup maraschino or moonshine cherries
• 750 ml fizzy white or rose wine (NB I don't recommend anything fancy for this unless you are enormously confident in the sensitivity of your palate)
• 100 g raspberries
• 500 ml or so soda water
• (optional) 1/2 cup simple syrup
• 6 medium sprigs of mint, or to taste
• ice to serve

Mix the triple sec, orange blossom water, brandy, citrus fruit, and cherries together and refrigerate in a jar or closed container overnight. Optionally freeze for up to a week, keeping the cherries away from the citrus slices or the citrus will discolour. Defrost in fridge before use.

Shortly before serving, tip into a 2 litre jug. Stir in the wine and soda water. Taste and add syrup if needed. Float the raspberries and mint in the jug or in the glasses as you serve. Serve over ice, letting a few slices of fruit and a cherry fall into each glass.