Brisbane was steamy hot over the weekend, and all I wanted to do was stay inside in the air conditioning, sipping iced water and fruity cocktails. Everyone’s behaviour changes on days like these. We move slowly, seek out the shade, and carry water and hats everywhere. The clubbing district is quiet at night with everyone at home or at the beach. Appetite’s come and go; mostly go.
The nights are the worst. Our single, ageing air conditioning unit can’t work hard enough to reach the bedroom in the upper-back corner of the apartment so at night we reluctantly make do with open windows and a pedestal fan. The lightest sheet cannot even be contemplated. Come the morning we’re groggy with dehydration, for which the best cure is not the glass of tepid water on the bedside table, but a large bowl of chilled watermelon.
Thanks to the wonders of modern science, we always know when it’s going to be an especially hot day. Forewarned, last Saturday morning we rushed about doing everything that had to be done, sweating and complaining, then turned the air on, had another cold shower and basked in cool relief. The afternoon passed slowly and slothfully watching movies on the couch. From time to time one of us would step out onto the balcony for a moment to marvel at the oppressive air, thick with heat and humidity.
Hot weather demands cool refreshment, and Saturday afternoon was the perfect opportunity to try the Cocospritz: a wine-based punch that features hydrating coconut water and raspberries floating prettily in a pool of pale pink. I tweaked the recipe just a little and the resulting punch was so delicately fruity and lusciously cool that we polished off the entire bowl with ease. This is a cocktail with a very different tenor to the boozy drinks I have been choosing lately (Negroni and variations) which are more suited to the darkness of winter nights. Think poolside summer party for the Cocospritz, bikinis, sunscreen and salad. It’s as cooling as a fresh breeze…and I could really do with another, right now.
Cocospritz
1 bottle (750 ml) chilled white wine, such as Sauvignon blanc or Semillon
1 cup (250g) chilled coconut water, or more to taste
1 cup (250ml) chilled lemonade
2 limes, thinly sliced
1 cup (150g) frozen raspberries
Fresh mint leaves
Place the limes, raspberries and mint into a large bowl or jug. Top with the liquid ingredients and stir to combine. Taste the punch and add more coconut water if desired (single serve cartons of coconut water are generally 330g each, and I ended up using the entire amount). When you add the liquid the raspberries will instantly release some of their colour, but if you want a deeper hue, crush a few berries against the side of the bowl with the back of a spoon. Ladle or pour the punch into glasses with ice cubes. Theoretically, this recipe makes enough for 6-8 servings but two hot people can easily polish it off in a single hot afternoon. I would double the recipe for a party.
Chez Moi 
Absolutely gorgeous Chez! I clicked the link for the tea towels but no sign of them?
I am in Kuranda for 6 weeks. It’s heaven here. Beck and a friend are coming over for a week from the 5th, I will definitely be making these divine sounding/looking cocktails for when they are here. Also the granola which sounds equally divine.
Loved your blog on Sth America. Great way to celebrate a special birthday or any excuse to go there would be good! It’s on my bucket list. Central America too. I especially want to see Costa Rica.
Love and hugs to you and Colin.xx
Hi Urlys! I have been thinking about this cocktail as well, as the weather warms. The company that made the tea towel seems to have disappeared – they must have ceased trading. I’ve removed the link. Enjoy Kuranda! It’s such a lovely part of the world up there and it must be feeling quite summery there now. Maybe Costa Rica next year for you?! Love back xxx
This sounds like the perfect refreshment for our Hot Las Vegas summers. I’ll have to give it a try. Thanks for sharing and I love your pictures!
It is perfect for hot weather – the coconut water actually convinces you that it is healthy. I hope you like it!
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Peter and I are enjoying this delicious and gorgeous drink at this very minute. Figured it would be an appropriate choice on the Double Happy – Auckland Anniversary Day and Australia Day. Turned out to be a most excellent choice.
So nice to have an alternative for Sangria. It will become a fixture on our summer drink menu! 🙂
Greetings from a fab summer in the BoP
Hi Sylvia, lovely to hear from you and I’m so glad that you like the recipe! I actually made it again for a party last night, two bowls this time and it still didn’t last long. I heard that NZ is having a fantastic summer, even Auckland, which is really saying something. Enjoy – long may it continue xx
Oh I remember the summer in Brisbane all too well! Coming from Norway I found a real struggle when the heat was on it’s worst! Dizzy, naucious and no energy! Looking back on the rest of my year in Brisbane I miss it alot! It’s ironic that my body doesn’t deal with cold well either! Lovely photos 🙂
This is my fourth Brisbane summer and it is not getting any easier. I’m not sure if I will ever get used to it! I focus on getting through summer (with the help of cocktails!) and enjoying the other seasons, which are, thankfully, wonderful.
beautiful!
Thanks, it was the gorgeous colours of this cocktail that originally caught my attention…we eat with our eyes first!
Funny, we so do. The coconut sounds great too, though!
Stunning photography! Love the bright colors.
Thank you Chaya!