Summer party: Hit the Beach

The menu

• Sea Breeze cocktails
  
• Easy Piña Coladas
  
• Cherry Tomato, Feta and Basil Pick-em-Ups
  
• Herby Spanish Tortilla Slices
  
• Mini Mexican Meatballs with Chips and Dips
  
• Hot Dogs with Caramelised Onions

The recipes

Sea Breeze
Makes 2 litres

500ml chilled vodka
1 litre chilled cranberry juice
500ml chilled grapefruit juice
2 limes, one halved and one thinly sliced
ice, to serve

Combine the vodka and juices in a large jug. Juice the halved lime and stir into the jug and add the lime slices. Fill glasses with ice, pour and serve.

Easy Piña Coladas
If you have one of those strong blenders that will blend ice, so much the better. Otherwise, best to crush the ice cubes in a plastic bag using a rolling pin. This is the perfect drink for the 'Del Boy' umbrellas and chunks of fresh pineapple.
Makes 1 litre

250ml Malibu Rum
750ml pineapple juice
crushed ice
chunks of fresh pineapple, optional

Mix the Malibu and pineapple juice in a jug. If making the drinks in a blender, fill with one-quarter ice and pour over enough liquid to come halfway up the side of the blender. Any more will cause it to splash out when blending. Blend on high until the ice is crushed and the drink frothy. Alternatively, half fill glasses with the crushed ice and pour over the cocktail.

Serve in glasses with cocktail umbrellas and a chunk of pineapple, if desired.

Cherry Tomato, Feta and Basil Pick-em-Ups
Makes 20

20 red cherry tomatoes
175g/6oz feta cheese
20 fresh medium size basil leaves
20 cocktail sticks, preferably the coloured ones

Cut the cherry tomatoes in half around the 'equator'. Cut the cheese into 20 squares. Thread a tomato half on to the cocktail stick, cut side facing up. Thread a whole basil leaf on next, followed by a feta cube and finally the other tomato half to sandwich the cheese and basil between the two tomato halves.
Serve on several small plates arranged in the shape of a wagon wheel.