This week’s cocktail is a G-Rated, pregnancy-friendly recipe that will quench any hot summer’s day thirst! Try your hand at this Summer, Mojito inspired Mocktail from our lovely friends at Fred & Ginger Catering. They have you sorted with this delicious ‘mocktail’ that will have everyone asking for another!

Fred & Ginger Catering’s Summer Mocktail – “Is that a Mojito?”


  • 1/3 cup apple juice
  • 3 tablespoons mint infused sugar syrup
  • Squeeze of fresh lime
  • Lime zest
  • Top with soda water
  • Looking for that mojito kick?!….. Add 75ml of light rum. Enjoy!


  1. Combine ingredients together in a glass and stir well
  2. Add ice
  3. Top with soda water
  4. Enjoy!

image supplied by Fred & Ginger Catering

Fred & Ginger Catering are all about “creating memorable experiences”. Changing the stagnant catering scene in Melbourne, they’ve got a new approach to menu design and event planning. Everything from weddings to major events, their team is dedicated to exceeding all expectations! With all of this in mind, they’ve shared one of their favourite Summer Wedding recipes, perfect for those balmy nights and paired with a satisfying, cold glass of rose.

Cured scallops, crushed peas, mint, crisp pancetta (For 12 scallops)

Cured scallops

12 Fresh scallops out of their shell 1⁄2 cup sugar
1⁄2 cup salt
Zest of lemon

Tspn of fennel seeds Tspn of dill, chopped

Crushed peas

200grams freshly podded peas Lemon oil
Freshly mint, chopped
Salt and sugar

Pancetta – 6 slices
Dill to garnish, finely chopped


Place scallops into curing mix ensuring all scallops are well covered for 2 hours. After 2 hours rinse in cold water and pat dry.

Blanch and crush the fresh peas, drizzle with lemon oil, sprinkle with freshly chopped mint and season with salt and sugar.

Roast the pancetta at 150 degrees for 20 minutes or until crispy, pat onto paper towel to remove excess oil then break up into small pieces.

Place scallops into scallop shell (if you have) otherwise find a small dish to serve in. Spoon over the crushed peas, top with pancetta piece and freshly chopped dill.


When we think of Summer cocktails, we think of long, icy drinks that are sweet, fruity and packed full of colour and today’s Pink Grapefruit Paloma? It’s one that checks all these boxes, and more.

The “Paloma” originated in Mexico, where it contends with the margarita for the ultimate cocktail. It’s got the perfect tequila and fruity blend and with a salted rim Is just the ticket for summer celebrations.

It’s nigh impossible to find grapefruit soda and fresh pink grapefruits for this cocktail here, so we used a favourite pink grapefruit juice and added soda, which gives the same citrus tang. You can also completely switch this up with ginger beer instead of soda, and different kinds of fruit-based juices to add to the mix.


  • 60ml Tequila
  • 60ml Pink grapefruit juice
  • 10ml lime
  • 10ml sugar syrup
  • One lime
  • One tablespoon of salt
  • Ice


  1. Run your cut lime around the edge of your glass and dip into the ground salt to create your salt rim.
  2. In a cocktail shaker, combine pink grapefruit juice, lime juice, tequila and sugar syrup.
  3. Shake well.
  4. Into your salted glass, add ice and strain your mixture.
  5. Top with soda water.
  6. Garnish with a fresh lime wedge.