It’s Friday night, you’ve flung your shoes off, and the doorbell rings. It’s your mates swinging past for some off-the-cuff drinks. The thing is, though, one of them is doing Dry July, and the other two are still rebooting after impromptu midweek drinks. “Water?” you offer. Their faces fall.

Let’s try that again.

It’s Friday night, and you’re kicking boring beverages to the curb with help from a few trusty pantry staples. Thanks to Goulburn Valley’s range of fruits in juices and coconut water, you can serve up tasty drinks faster than you can say ‘Friyay!’

Aguas Frescas

This beverage popular through Central America is made using water and virtually any fruit, and sometimes flowers such as hibiscus. Traditionally, ingredients are muddled by hand, but nowadays a blender is often used. Try blending Goulburn Valley Peaches in Coconut Water with cold water and ice and serve in chilled glasses.

Mango and Mint Tumbler

You’ll feel like summer has arrived early when you sip this three-ingredient mocktail. Muddle a tablespoon of fresh mint leaves in the bottom of a tumbler glass, then add ice and Goulburn Valley Mangoes in Juice. Top with ginger beer and an extra sprig of mint.

Fruity Pitchers

For a fast way to pimp a pitcher, add a few tablespoons of Goulburn Valley Two Fruits in juice to a jug or carafe of water – either still or sparkling – then add a few slices of lemon. It makes a delicious water station refresher or dinner party pitcher.

Spiked Coconut Water

For a tasty and hydrating drink, punch a hole in a young coconut (preferably one that’s been in the refrigerator) and add a few spoons of Goulburn Valley Peaches or Mango in Coconut Water. Enjoy with a straw, poolside, or close your eyes and sip yourself there.