Latest news with #Mojito
The Advertiser
14-07-2025
- Entertainment
- The Advertiser
Staying in? Mix these drinks Behind the Home Bar
Maybe it is too cold to go out in July - but let's get the party started inside with Cara Devine's glamorous, holiday-infused cocktails in Behind the Home Bar. Equipment Ingredients Method Brew the tea of your choice according to the packet instructions, then leave to cool. Add everything to your glass with ice, then add a splash of soda water (if using) and garnish with lemon wheels. A couple of dashes of chilli tincture or other bitters is a fun addition to this flavour combination, but not necessary. Makes 1 Notes You can use whatever your favourite tea is. Mine is Scottish Breakfast, *wink wink*. The honey may need to be adjusted depending on how strong your tea is - dial it down for herbal teas, up for astringent black teas. Group serve This works really well as a jug serve too, just multiply the recipe and add ice to the jug if your guests all arrive together, or leave the jug un-iced and pour over ice in individual glasses. Non-alcoholic option Just leave out the bourbon! Try instead Switch out the tea and spirit. Try herbal teas, like lemongrass and ginger, with gin, or hibiscus with vodka, and amend the spices you use in the honey to match. Equipment Ingredients Method Add all of the ingredients to your shaker tins with ice and shake hard. Double-strain into your glass and garnish with lime. Makes 1 Equipment Ingredients Method Add all of the ingredients except the soda water to your glass with ice and 'churn'. This will start dilution and should mean that your glass is quite full - often, too much soda is the main culprit in an underwhelming Mojito; it should really just be a splash at the end rather than a large part of the volume of the drink, and the same applies here. Top up with more ice if needed, then add a splash of soda and the garnish. Makes 1 Note To crush your ice without an ice crusher, just wrap it in a clean tea towel (dish towel) and bash it up with something heavy like a mallet or rolling pin. If that's too much effort for your staycation, just shake and dump - this will break up the ice enough for a crushed effect. Group serve This works well as a jug serve. Non-alcoholic option Leave out the spirit and bump up the citrus and syrup. Using a splash of a flavoured soda, or ginger beer can help add more complexity. Try instead All sorts of spirits and syrups can be combined for infinite flavour combinations. The Hibiscus grenadine (page 71) could be matched with a light rum or gin, for example, or the Beetroot and apple cordial (page 74) with tequila. If you haven't had time to make a syrup, mix through some tinned passionfruit pulp for an extra pop of flavour. Equipment Ingredients Method Add all of the ingredients to your shaker tins with ice and shake hard to make sure the cream is properly aerated. Double-strain into your glass and garnish with a light sprinkle of fennel. Makes 1 Note Something quite rich works here, and you want to steer clear of anything too heavily peated, although a little smokiness adds a nice edge. Group serve This works well as a blended drink - more on the technique for that below. Non-alcoholic option Leave out the spirit and add a splash of lemon juice. Try instead Blanco tequila and the Chilli lime sherbet (page 82) make an awesome boozy creamsicle, or go richer by using a darker spirit and a berry or stone-fruit syrup. Equipment Ingredients Method Add the honey or agave and water to a saucepan and stir until combined. Add your chosen flavourings and simmer for 5 minutes. Take off the heat and leave to cool fully before straining - the longer you leave it, the more pronounced the flavours will be. Store In the fridge for 1 month, or in the freezer for up to 6 months. Equipment Ingredients Method Add everything to your container and shake well. Leave in a cool dark place and check daily - this one usually only takes 3-7 days. Once you're happy with the flavour, strain well. Dilute and or/sweeten with honey, if you like. Store In a small dropper or dasher bottle in a cool, dry place for up to 1 year. Equipment Ingredients Method Add all the ingredients, except the hibiscus, to your saucepan and stir over a low heat until combined. Simmer for about 20 minutes, until you have a syrupy consistency. Keep an eye on it and make sure it stays a pourable consistency; it will thicken as it cools. Take off the heat, remove the lemon peels and add the hibiscus to the syrup to infuse as the mixture cools. Taste the grenadine after an hour or two and, once the hibiscus flavour is as pronounced as you would like, strain into a container. Store In the fridge for 1-2 weeks, or in the freezer for up to 3 months. Equipment Ingredients Method Add everything except the herbs to your saucepan and stir over a low heat until combined. Simmer for about 20 minutes until reduced to a syrupy consistency. You don't want the raspberry to taste 'stewed' so don't cook it for too long. Take off the heat, remove the lemon peels, and add the mint and basil leaves to the syrup to infuse as it cools. Taste the syrup after an hour or two and, when the herbs are as pronounced as you would like, strain it off. Store In the fridge for 1-2 weeks, or in the freezer for up to 3 months. Equipment Ingredients Method If you're using the fennel-scented sugar (see Prep), I usually remove all but a couple of fronds before adding the sugar as I prefer a lighter fennel flavour. Add all the ingredients to a large bowl, including the husks and seeds of the orange, as these contain pectin, which will help the jam set. Cover and leave for at least 1 hour, or for up to 12 hours. Scoop out the husks and seeds before transferring the mixture to a saucepan. Alternatively, just stick all the ingredients straight in the saucepan and cook. It will still taste great, but it might not be the ideal texture. Cook over a low heat for about 15 minutes, then remove any remaining fennel fronds. Bring to a rolling boil, then reduce the heat to medium and continue boiling for about 20 minutes, or until the rhubarb has broken down and thickened. To check if it has reached setting point,t place a small plate in the freezer until cold, then drop a dollop of jam on the cold plate. Tilt the plate, and if the jam doesn't run, you're good to go. If it does, continue boiling until it reaches the setting point. Store Properly jarred and sealed in the pantry for up to 6months. Once opened, refrigerate and use within 3 months. Love books? Us too! Looking for more reads and recommendations? Browse our books page. Bookmark the page so you can find our latest books content with ease. Maybe it is too cold to go out in July - but let's get the party started inside with Cara Devine's glamorous, holiday-infused cocktails in Behind the Home Bar. Equipment Ingredients Method Brew the tea of your choice according to the packet instructions, then leave to cool. Add everything to your glass with ice, then add a splash of soda water (if using) and garnish with lemon wheels. A couple of dashes of chilli tincture or other bitters is a fun addition to this flavour combination, but not necessary. Makes 1 Notes You can use whatever your favourite tea is. Mine is Scottish Breakfast, *wink wink*. The honey may need to be adjusted depending on how strong your tea is - dial it down for herbal teas, up for astringent black teas. Group serve This works really well as a jug serve too, just multiply the recipe and add ice to the jug if your guests all arrive together, or leave the jug un-iced and pour over ice in individual glasses. Non-alcoholic option Just leave out the bourbon! Try instead Switch out the tea and spirit. Try herbal teas, like lemongrass and ginger, with gin, or hibiscus with vodka, and amend the spices you use in the honey to match. Equipment Ingredients Method Add all of the ingredients to your shaker tins with ice and shake hard. Double-strain into your glass and garnish with lime. Makes 1 Equipment Ingredients Method Add all of the ingredients except the soda water to your glass with ice and 'churn'. This will start dilution and should mean that your glass is quite full - often, too much soda is the main culprit in an underwhelming Mojito; it should really just be a splash at the end rather than a large part of the volume of the drink, and the same applies here. Top up with more ice if needed, then add a splash of soda and the garnish. Makes 1 Note To crush your ice without an ice crusher, just wrap it in a clean tea towel (dish towel) and bash it up with something heavy like a mallet or rolling pin. If that's too much effort for your staycation, just shake and dump - this will break up the ice enough for a crushed effect. Group serve This works well as a jug serve. Non-alcoholic option Leave out the spirit and bump up the citrus and syrup. Using a splash of a flavoured soda, or ginger beer can help add more complexity. Try instead All sorts of spirits and syrups can be combined for infinite flavour combinations. The Hibiscus grenadine (page 71) could be matched with a light rum or gin, for example, or the Beetroot and apple cordial (page 74) with tequila. If you haven't had time to make a syrup, mix through some tinned passionfruit pulp for an extra pop of flavour. Equipment Ingredients Method Add all of the ingredients to your shaker tins with ice and shake hard to make sure the cream is properly aerated. Double-strain into your glass and garnish with a light sprinkle of fennel. Makes 1 Note Something quite rich works here, and you want to steer clear of anything too heavily peated, although a little smokiness adds a nice edge. Group serve This works well as a blended drink - more on the technique for that below. Non-alcoholic option Leave out the spirit and add a splash of lemon juice. Try instead Blanco tequila and the Chilli lime sherbet (page 82) make an awesome boozy creamsicle, or go richer by using a darker spirit and a berry or stone-fruit syrup. Equipment Ingredients Method Add the honey or agave and water to a saucepan and stir until combined. Add your chosen flavourings and simmer for 5 minutes. Take off the heat and leave to cool fully before straining - the longer you leave it, the more pronounced the flavours will be. Store In the fridge for 1 month, or in the freezer for up to 6 months. Equipment Ingredients Method Add everything to your container and shake well. Leave in a cool dark place and check daily - this one usually only takes 3-7 days. Once you're happy with the flavour, strain well. Dilute and or/sweeten with honey, if you like. Store In a small dropper or dasher bottle in a cool, dry place for up to 1 year. Equipment Ingredients Method Add all the ingredients, except the hibiscus, to your saucepan and stir over a low heat until combined. Simmer for about 20 minutes, until you have a syrupy consistency. Keep an eye on it and make sure it stays a pourable consistency; it will thicken as it cools. Take off the heat, remove the lemon peels and add the hibiscus to the syrup to infuse as the mixture cools. Taste the grenadine after an hour or two and, once the hibiscus flavour is as pronounced as you would like, strain into a container. Store In the fridge for 1-2 weeks, or in the freezer for up to 3 months. Equipment Ingredients Method Add everything except the herbs to your saucepan and stir over a low heat until combined. Simmer for about 20 minutes until reduced to a syrupy consistency. You don't want the raspberry to taste 'stewed' so don't cook it for too long. Take off the heat, remove the lemon peels, and add the mint and basil leaves to the syrup to infuse as it cools. Taste the syrup after an hour or two and, when the herbs are as pronounced as you would like, strain it off. Store In the fridge for 1-2 weeks, or in the freezer for up to 3 months. Equipment Ingredients Method If you're using the fennel-scented sugar (see Prep), I usually remove all but a couple of fronds before adding the sugar as I prefer a lighter fennel flavour. Add all the ingredients to a large bowl, including the husks and seeds of the orange, as these contain pectin, which will help the jam set. Cover and leave for at least 1 hour, or for up to 12 hours. Scoop out the husks and seeds before transferring the mixture to a saucepan. Alternatively, just stick all the ingredients straight in the saucepan and cook. It will still taste great, but it might not be the ideal texture. Cook over a low heat for about 15 minutes, then remove any remaining fennel fronds. Bring to a rolling boil, then reduce the heat to medium and continue boiling for about 20 minutes, or until the rhubarb has broken down and thickened. To check if it has reached setting point,t place a small plate in the freezer until cold, then drop a dollop of jam on the cold plate. Tilt the plate, and if the jam doesn't run, you're good to go. If it does, continue boiling until it reaches the setting point. Store Properly jarred and sealed in the pantry for up to 6months. Once opened, refrigerate and use within 3 months. Love books? Us too! Looking for more reads and recommendations? Browse our books page. Bookmark the page so you can find our latest books content with ease. Maybe it is too cold to go out in July - but let's get the party started inside with Cara Devine's glamorous, holiday-infused cocktails in Behind the Home Bar. Equipment Ingredients Method Brew the tea of your choice according to the packet instructions, then leave to cool. Add everything to your glass with ice, then add a splash of soda water (if using) and garnish with lemon wheels. A couple of dashes of chilli tincture or other bitters is a fun addition to this flavour combination, but not necessary. Makes 1 Notes You can use whatever your favourite tea is. Mine is Scottish Breakfast, *wink wink*. The honey may need to be adjusted depending on how strong your tea is - dial it down for herbal teas, up for astringent black teas. Group serve This works really well as a jug serve too, just multiply the recipe and add ice to the jug if your guests all arrive together, or leave the jug un-iced and pour over ice in individual glasses. Non-alcoholic option Just leave out the bourbon! Try instead Switch out the tea and spirit. Try herbal teas, like lemongrass and ginger, with gin, or hibiscus with vodka, and amend the spices you use in the honey to match. Equipment Ingredients Method Add all of the ingredients to your shaker tins with ice and shake hard. Double-strain into your glass and garnish with lime. Makes 1 Equipment Ingredients Method Add all of the ingredients except the soda water to your glass with ice and 'churn'. This will start dilution and should mean that your glass is quite full - often, too much soda is the main culprit in an underwhelming Mojito; it should really just be a splash at the end rather than a large part of the volume of the drink, and the same applies here. Top up with more ice if needed, then add a splash of soda and the garnish. Makes 1 Note To crush your ice without an ice crusher, just wrap it in a clean tea towel (dish towel) and bash it up with something heavy like a mallet or rolling pin. If that's too much effort for your staycation, just shake and dump - this will break up the ice enough for a crushed effect. Group serve This works well as a jug serve. Non-alcoholic option Leave out the spirit and bump up the citrus and syrup. Using a splash of a flavoured soda, or ginger beer can help add more complexity. Try instead All sorts of spirits and syrups can be combined for infinite flavour combinations. The Hibiscus grenadine (page 71) could be matched with a light rum or gin, for example, or the Beetroot and apple cordial (page 74) with tequila. If you haven't had time to make a syrup, mix through some tinned passionfruit pulp for an extra pop of flavour. Equipment Ingredients Method Add all of the ingredients to your shaker tins with ice and shake hard to make sure the cream is properly aerated. Double-strain into your glass and garnish with a light sprinkle of fennel. Makes 1 Note Something quite rich works here, and you want to steer clear of anything too heavily peated, although a little smokiness adds a nice edge. Group serve This works well as a blended drink - more on the technique for that below. Non-alcoholic option Leave out the spirit and add a splash of lemon juice. Try instead Blanco tequila and the Chilli lime sherbet (page 82) make an awesome boozy creamsicle, or go richer by using a darker spirit and a berry or stone-fruit syrup. Equipment Ingredients Method Add the honey or agave and water to a saucepan and stir until combined. Add your chosen flavourings and simmer for 5 minutes. Take off the heat and leave to cool fully before straining - the longer you leave it, the more pronounced the flavours will be. Store In the fridge for 1 month, or in the freezer for up to 6 months. Equipment Ingredients Method Add everything to your container and shake well. Leave in a cool dark place and check daily - this one usually only takes 3-7 days. Once you're happy with the flavour, strain well. Dilute and or/sweeten with honey, if you like. Store In a small dropper or dasher bottle in a cool, dry place for up to 1 year. Equipment Ingredients Method Add all the ingredients, except the hibiscus, to your saucepan and stir over a low heat until combined. Simmer for about 20 minutes, until you have a syrupy consistency. Keep an eye on it and make sure it stays a pourable consistency; it will thicken as it cools. Take off the heat, remove the lemon peels and add the hibiscus to the syrup to infuse as the mixture cools. Taste the grenadine after an hour or two and, once the hibiscus flavour is as pronounced as you would like, strain into a container. Store In the fridge for 1-2 weeks, or in the freezer for up to 3 months. Equipment Ingredients Method Add everything except the herbs to your saucepan and stir over a low heat until combined. Simmer for about 20 minutes until reduced to a syrupy consistency. You don't want the raspberry to taste 'stewed' so don't cook it for too long. Take off the heat, remove the lemon peels, and add the mint and basil leaves to the syrup to infuse as it cools. Taste the syrup after an hour or two and, when the herbs are as pronounced as you would like, strain it off. Store In the fridge for 1-2 weeks, or in the freezer for up to 3 months. Equipment Ingredients Method If you're using the fennel-scented sugar (see Prep), I usually remove all but a couple of fronds before adding the sugar as I prefer a lighter fennel flavour. Add all the ingredients to a large bowl, including the husks and seeds of the orange, as these contain pectin, which will help the jam set. Cover and leave for at least 1 hour, or for up to 12 hours. Scoop out the husks and seeds before transferring the mixture to a saucepan. Alternatively, just stick all the ingredients straight in the saucepan and cook. It will still taste great, but it might not be the ideal texture. Cook over a low heat for about 15 minutes, then remove any remaining fennel fronds. Bring to a rolling boil, then reduce the heat to medium and continue boiling for about 20 minutes, or until the rhubarb has broken down and thickened. To check if it has reached setting point,t place a small plate in the freezer until cold, then drop a dollop of jam on the cold plate. Tilt the plate, and if the jam doesn't run, you're good to go. If it does, continue boiling until it reaches the setting point. Store Properly jarred and sealed in the pantry for up to 6months. Once opened, refrigerate and use within 3 months. Love books? Us too! Looking for more reads and recommendations? Browse our books page. Bookmark the page so you can find our latest books content with ease. Maybe it is too cold to go out in July - but let's get the party started inside with Cara Devine's glamorous, holiday-infused cocktails in Behind the Home Bar. Equipment Ingredients Method Brew the tea of your choice according to the packet instructions, then leave to cool. Add everything to your glass with ice, then add a splash of soda water (if using) and garnish with lemon wheels. A couple of dashes of chilli tincture or other bitters is a fun addition to this flavour combination, but not necessary. Makes 1 Notes You can use whatever your favourite tea is. Mine is Scottish Breakfast, *wink wink*. The honey may need to be adjusted depending on how strong your tea is - dial it down for herbal teas, up for astringent black teas. Group serve This works really well as a jug serve too, just multiply the recipe and add ice to the jug if your guests all arrive together, or leave the jug un-iced and pour over ice in individual glasses. Non-alcoholic option Just leave out the bourbon! Try instead Switch out the tea and spirit. Try herbal teas, like lemongrass and ginger, with gin, or hibiscus with vodka, and amend the spices you use in the honey to match. Equipment Ingredients Method Add all of the ingredients to your shaker tins with ice and shake hard. Double-strain into your glass and garnish with lime. Makes 1 Equipment Ingredients Method Add all of the ingredients except the soda water to your glass with ice and 'churn'. This will start dilution and should mean that your glass is quite full - often, too much soda is the main culprit in an underwhelming Mojito; it should really just be a splash at the end rather than a large part of the volume of the drink, and the same applies here. Top up with more ice if needed, then add a splash of soda and the garnish. Makes 1 Note To crush your ice without an ice crusher, just wrap it in a clean tea towel (dish towel) and bash it up with something heavy like a mallet or rolling pin. If that's too much effort for your staycation, just shake and dump - this will break up the ice enough for a crushed effect. Group serve This works well as a jug serve. Non-alcoholic option Leave out the spirit and bump up the citrus and syrup. Using a splash of a flavoured soda, or ginger beer can help add more complexity. Try instead All sorts of spirits and syrups can be combined for infinite flavour combinations. The Hibiscus grenadine (page 71) could be matched with a light rum or gin, for example, or the Beetroot and apple cordial (page 74) with tequila. If you haven't had time to make a syrup, mix through some tinned passionfruit pulp for an extra pop of flavour. Equipment Ingredients Method Add all of the ingredients to your shaker tins with ice and shake hard to make sure the cream is properly aerated. Double-strain into your glass and garnish with a light sprinkle of fennel. Makes 1 Note Something quite rich works here, and you want to steer clear of anything too heavily peated, although a little smokiness adds a nice edge. Group serve This works well as a blended drink - more on the technique for that below. Non-alcoholic option Leave out the spirit and add a splash of lemon juice. Try instead Blanco tequila and the Chilli lime sherbet (page 82) make an awesome boozy creamsicle, or go richer by using a darker spirit and a berry or stone-fruit syrup. Equipment Ingredients Method Add the honey or agave and water to a saucepan and stir until combined. Add your chosen flavourings and simmer for 5 minutes. Take off the heat and leave to cool fully before straining - the longer you leave it, the more pronounced the flavours will be. Store In the fridge for 1 month, or in the freezer for up to 6 months. Equipment Ingredients Method Add everything to your container and shake well. Leave in a cool dark place and check daily - this one usually only takes 3-7 days. Once you're happy with the flavour, strain well. Dilute and or/sweeten with honey, if you like. Store In a small dropper or dasher bottle in a cool, dry place for up to 1 year. Equipment Ingredients Method Add all the ingredients, except the hibiscus, to your saucepan and stir over a low heat until combined. Simmer for about 20 minutes, until you have a syrupy consistency. Keep an eye on it and make sure it stays a pourable consistency; it will thicken as it cools. Take off the heat, remove the lemon peels and add the hibiscus to the syrup to infuse as the mixture cools. Taste the grenadine after an hour or two and, once the hibiscus flavour is as pronounced as you would like, strain into a container. Store In the fridge for 1-2 weeks, or in the freezer for up to 3 months. Equipment Ingredients Method Add everything except the herbs to your saucepan and stir over a low heat until combined. Simmer for about 20 minutes until reduced to a syrupy consistency. You don't want the raspberry to taste 'stewed' so don't cook it for too long. Take off the heat, remove the lemon peels, and add the mint and basil leaves to the syrup to infuse as it cools. Taste the syrup after an hour or two and, when the herbs are as pronounced as you would like, strain it off. Store In the fridge for 1-2 weeks, or in the freezer for up to 3 months. Equipment Ingredients Method If you're using the fennel-scented sugar (see Prep), I usually remove all but a couple of fronds before adding the sugar as I prefer a lighter fennel flavour. Add all the ingredients to a large bowl, including the husks and seeds of the orange, as these contain pectin, which will help the jam set. Cover and leave for at least 1 hour, or for up to 12 hours. Scoop out the husks and seeds before transferring the mixture to a saucepan. Alternatively, just stick all the ingredients straight in the saucepan and cook. It will still taste great, but it might not be the ideal texture. Cook over a low heat for about 15 minutes, then remove any remaining fennel fronds. Bring to a rolling boil, then reduce the heat to medium and continue boiling for about 20 minutes, or until the rhubarb has broken down and thickened. To check if it has reached setting point,t place a small plate in the freezer until cold, then drop a dollop of jam on the cold plate. Tilt the plate, and if the jam doesn't run, you're good to go. If it does, continue boiling until it reaches the setting point. Store Properly jarred and sealed in the pantry for up to 6months. Once opened, refrigerate and use within 3 months. Love books? Us too! Looking for more reads and recommendations? Browse our books page. Bookmark the page so you can find our latest books content with ease.
Yahoo
08-07-2025
- Entertainment
- Yahoo
Doodle ‘Working Out' With Dad Is a True Gym Bro at Heart
Doodle 'Working Out' With Dad Is a True Gym Bro at Heart originally appeared on Parade Pets. Working out is really tough sometimes. While it's good for you and you really should try to get them in whenever you can, you also don't want to overdo it. As well, working out can be more fun with friends... Especially furry ones. That's why "puppy" workout classes are becoming so common! Recently, one dog dad was trying to work out when his Doodle decided he had other plans. The jury is still out on whether he's actually working out with dad or if he's mocking him, but no matter what, it's way too funny: Schneiders On The Go try not to go anywhere without saying goodbye to their pups first, and sometimes they can't escape them. For example, when they're trying to work out in their home adorable dog is one of two living in this house: they also have a Rottweiler. Their names are Mojito and Rambo, and they're the best of friends. They love to gang up on their parents to get what they want, even when it's not necessarily what they need. Mojito is a little clingier than Rambo is: he loves following his parents into their home gym and interfere with their workouts. His favorite move is rolling around on the floor while they're trying to work out: it feels like he's laughing at them, and honestly, he might be! When he's not annoying his parents, he's going after his brother: Dogs seem to mock us all the time! Whether they limp when we limp or they mock us in the spot we once fell down, they truly appear to have it out for us! However, that's totally not their intention. Dogs can't "mock" humans in the same way we mock each other. They're never going to intentionally try to be mean to us, even if it feels like it. When they do something we do, they're only doing it because they think we like it! They just want to be like us. If you catch your dog doing this, try not to get mad even if it feels strangely personal. They don't mean any harm, and to be honest, it's hilarious. Just look at Mojito go! 🐶🐾🐾 Doodle 'Working Out' With Dad Is a True Gym Bro at Heart first appeared on Parade Pets on Jul 7, 2025 This story was originally reported by Parade Pets on Jul 7, 2025, where it first appeared.
Newsweek
03-07-2025
- Entertainment
- Newsweek
Dog Keeps Owner Company During Workouts—Hysterics at What He Learns
Based on facts, either observed and verified firsthand by the reporter, or reported and verified from knowledgeable sources. Newsweek AI is in beta. Translations may contain inaccuracies—please refer to the original content. A dog's attempt to work out with his owner during a training session has gone viral in a hilarious clip. Bri Schneider, 31, and her husband, Zeke, 34, live in St Petersburg, Florida, with their adored dogs Rambo, 8, and 5-year-old Mojito. The couple do everything with their pups—including, it appears, working out. Schneider and Zeke have a home gym, and during a recent workout, Mojito decided to join Zeke for a training session, possibly for further motivation, or as Schneider described it: "My dog likes to mock my husband during his workouts." In a video posted to their TikTok account, @schneidersonthego on June 30, viewed close to 600,000 times, Zeke is focusing on doing sit-ups, while their Rottweiler, Rambo, takes a nap next to him. Mojito is also lying beside him—but rather than take a nap, Old English Sheepdog Mojito is on his back, his front paws curled up before him, and kicking his hind legs wildly in the air, as though trying to copy his owner. "He has always done this," Schneider told Newsweek. "He does it a lot, and also does it outside of the gym." Mojito the Old English Sheepdog joins his owner in a workout session. Mojito the Old English Sheepdog joins his owner in a workout session. TikTok @schneidersonthego She added: "My husband enjoys his workout buddy, but also gets a little distracted!" Schneider, who also posts to Instagram under the name @bri__schneider, captioned the post: "You're doing it wrong, dad!" TikTok users were in stitches, one describing Mojito as "man's best workout buddy," and another joking: "When they say dogs are just toddlers this is what they mean." One asked: "Sign us up for Mojito's next class," and while another joked: "Heaven forbid a dog work on their abs," yet another described it as the dog "doing bicycle kicks." And as one commenter summed it up: "He is doing leg day." Bri Schneider, Zeke Schneider, Mojito and Rambo. Bri Schneider, Zeke Schneider, Mojito and Rambo. Bri Schneider While dogs don't need to do crunches or squats to get fit, exercise is extremely important for their mental and physical health. Walking is the best way to get a dog exercise, but there are also indoor-friendly activities you can do with your dog to keep them fit. A tug-of-war, indoor fetch, creating a scavenger hunt or even an indoor obstacle course are ways to keep your dog active if you're unable to get outside for a walk, according to a vet-reviewed report from PetMD. Do you have funny and adorable videos or pictures of your pet you want to share? Send them to life@ with some details about your best friend and they could appear in our Pet of the Week lineup.
Business Mayor
26-05-2025
- Business
- Business Mayor
Morrisons selling new cocktails for just £1.50 per drink and they're ideal for summer BBQs
MORRISONS shoppers are raising a glass this week as the supermarket rolls out brand-new cocktails for just £1.50 per drink – and they're perfect for summer BBQs. The budget-friendly booze is part of an exclusive tie-up with premium cocktail brand The Drinks Bureau, bringing a taste of the bar straight to your garden party. 6 Available now in over 280 Morrisons stores across the UK, the 1.5-litre cocktail boxes are priced at £15 each – or just £12 with a More Card Credit: The Drink Bureau 6 Strawberry Daiquiris just one of the many flavours in store Credit: The Drink Bureau 6 Each box contains ten ready-to-drink servings and includes a tap-style spout for easy pouring Credit: The Drink Bureau Available now in over 280 Morrisons stores across the UK, the 1.5-litre cocktail boxes are priced at £15 each – or just £12 with a More Card. That works out at as little as £1.20 per serving, offering premium drinks at pocket-friendly prices. Each box contains ten ready-to-drink servings and includes a tap-style spout for easy pouring, making it an ideal option for hassle-free entertaining. It's also the first time shoppers can get premium 'on tap' cocktails from a UK supermarket – a format that's proven popular in bars and pubs. A spokesperson for Morrisons said: 'We know our customers love a summer get-together, and this exclusive partnership with The Drinks Bureau means they can enjoy top-quality cocktails at a great price. 'It's convenience without compromising on taste.' The initial launch includes crowd-pleasing favourites such as Mojito, Passion Fruit Martini, and Cosmopolitan – classic flavours that are set to be a hit at any summer event. Another blast from the past is returning, this time to pub taps around the country. For the first time ever, nostalgic favourite Hooch will be available on draught, offering a fresh way to enjoy the lemony tipple that first rose to fame in the '90s. The original Lemon Hooch – a fruity vodka-based alcopop with real fruit juice and 3.4% ABV – is hitting pubs, clubs, and arenas across the UK. Usually sold in bottles and cans, it will now be served on draught for around £5.50 to £5.95 a pint, depending on the venue. Jacob Barrett, brand manager for Hooch, said: 'Launching Hooch on draught is a landmark moment for the brand as we celebrate 30 iconic years. 'This isn't just a new format, it's a bold new era for Hooch, designed for longer, more sociable summer serves and promises to bring something refreshingly different to the T-bar.' The full list of locations has yet to be revealed, but Hooch has promised to announce where you can grab a pint of nostalgia soon via its social media. The return of Hooch on tap comes as a wave of 90s drinks make their way back into the spotlight. Bacardi Breezers are also returning to supermarket shelves after being discontinued in the UK, much to the delight of fans. Meanwhile, Gen Z has been going mad for Buzzballz – round, colourful cocktail drinks that are set to hit Aldi shelves at their lowest-ever price. It seems retro drinks are having a major comeback. Morrisons has also launched three new bottled cocktails in-store, with flavours including Bliss on the Beach, Cosmo, and Passion Fruit Martini. Each 75cl bottle is available for £6, or two for £10 – offering even more value for summer sipping. Not to be outdone, Schweppes has introduced a new line of ready-to-drink alcoholic cocktails in sleek 250ml cans. Their Gin Twist and Paloma Bliss flavours are priced at £2.29 each and are perfect for picnics, festivals or a refreshing treat on the go. Aldi is also getting in on the action with its latest range of ready-to-drink cocktail cans. With 13 new flavours and prices starting at just 99p, it's a budget-friendly way to stock up your summer drinks fridge. How to save money buying alcohol Alcohol can be pricey if you're planning a party or hosting an event but there are ways to cut costs. It's always important to drink responsibly, here, Sun Savers Editor Lana Clements share some tips on getting booze for the best price. Stocking up can mean big savings on drinks, especially if you want to buy wine or fizz. The big supermarkets regularly offer discounts of 25% when you buy six or more bottles of wine. The promotions typically run in the lead up to occasions such as Bank Holidays, Christmas and Easter. If you know you are going to need booze later in the year, it can be worth acting when you see offers. Before buying your preferred drink make sure you shop around to find the best price – you can use a comparison site such as or Don't forget that loyalty cards can unlock better savings so make sure you factor that in too. If you like your plonk, wine clubs can also be a good way to save money and try new varieties. You'll usually have to pay a membership fee in return for cheaper price so work out if you will be buying enough to make the one off cost worthwhile. 6 Usually sold in bottles and cans, it will now be served on draught for around £5.50 to £5.95 a pint, depending on the venue Credit: The Drink Bureau 6 It's also the first time shoppers can get premium 'on tap' cocktails from a UK supermarket – a format that's proven popular in bars and pubs Credit: Getty
Scottish Sun
26-05-2025
- Business
- Scottish Sun
Morrisons selling new cocktails for just £1.50 per drink and they're ideal for summer BBQs
Morrisons' new £1.50 cocktails are perfect for BBQs – and there's a surprise on tap… CHEERS TO THAT! Morrisons selling new cocktails for just £1.50 per drink and they're ideal for summer BBQs Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) MORRISONS shoppers are raising a glass this week as the supermarket rolls out brand-new cocktails for just £1.50 per drink – and they're perfect for summer BBQs. The budget-friendly booze is part of an exclusive tie-up with premium cocktail brand The Drinks Bureau, bringing a taste of the bar straight to your garden party. Sign up for Scottish Sun newsletter Sign up 6 Available now in over 280 Morrisons stores across the UK, the 1.5-litre cocktail boxes are priced at £15 each – or just £12 with a More Card Credit: The Drink Bureau 6 Strawberry Daiquiris just one of the many flavours in store Credit: The Drink Bureau 6 Each box contains ten ready-to-drink servings and includes a tap-style spout for easy pouring Credit: The Drink Bureau Available now in over 280 Morrisons stores across the UK, the 1.5-litre cocktail boxes are priced at £15 each – or just £12 with a More Card. That works out at as little as £1.20 per serving, offering premium drinks at pocket-friendly prices. Each box contains ten ready-to-drink servings and includes a tap-style spout for easy pouring, making it an ideal option for hassle-free entertaining. It's also the first time shoppers can get premium 'on tap' cocktails from a UK supermarket – a format that's proven popular in bars and pubs. A spokesperson for Morrisons said: 'We know our customers love a summer get-together, and this exclusive partnership with The Drinks Bureau means they can enjoy top-quality cocktails at a great price. "It's convenience without compromising on taste.' The initial launch includes crowd-pleasing favourites such as Mojito, Passion Fruit Martini, and Cosmopolitan – classic flavours that are set to be a hit at any summer event. Another blast from the past is returning, this time to pub taps around the country. For the first time ever, nostalgic favourite Hooch will be available on draught, offering a fresh way to enjoy the lemony tipple that first rose to fame in the '90s. The original Lemon Hooch – a fruity vodka-based alcopop with real fruit juice and 3.4% ABV – is hitting pubs, clubs, and arenas across the UK. Usually sold in bottles and cans, it will now be served on draught for around £5.50 to £5.95 a pint, depending on the venue. Jacob Barrett, brand manager for Hooch, said: "Launching Hooch on draught is a landmark moment for the brand as we celebrate 30 iconic years. "This isn't just a new format, it's a bold new era for Hooch, designed for longer, more sociable summer serves and promises to bring something refreshingly different to the T-bar." The full list of locations has yet to be revealed, but Hooch has promised to announce where you can grab a pint of nostalgia soon via its social media. The return of Hooch on tap comes as a wave of 90s drinks make their way back into the spotlight. Bacardi Breezers are also returning to supermarket shelves after being discontinued in the UK, much to the delight of fans. Meanwhile, Gen Z has been going mad for Buzzballz – round, colourful cocktail drinks that are set to hit Aldi shelves at their lowest-ever price. It seems retro drinks are having a major comeback. Morrisons has also launched three new bottled cocktails in-store, with flavours including Bliss on the Beach, Cosmo, and Passion Fruit Martini. Each 75cl bottle is available for £6, or two for £10 – offering even more value for summer sipping. Not to be outdone, Schweppes has introduced a new line of ready-to-drink alcoholic cocktails in sleek 250ml cans. Their Gin Twist and Paloma Bliss flavours are priced at £2.29 each and are perfect for picnics, festivals or a refreshing treat on the go. Aldi is also getting in on the action with its latest range of ready-to-drink cocktail cans. With 13 new flavours and prices starting at just 99p, it's a budget-friendly way to stock up your summer drinks fridge. How to save money buying alcohol Alcohol can be pricey if you're planning a party or hosting an event but there are ways to cut costs. It's always important to drink responsibly, here, Sun Savers Editor Lana Clements share some tips on getting booze for the best price. Stocking up can mean big savings on drinks, especially if you want to buy wine or fizz. The big supermarkets regularly offer discounts of 25% when you buy six or more bottles of wine. The promotions typically run in the lead up to occasions such as Bank Holidays, Christmas and Easter. If you know you are going to need booze later in the year, it can be worth acting when you see offers. Before buying your preferred drink make sure you shop around to find the best price – you can use a comparison site such as or Don't forget that loyalty cards can unlock better savings so make sure you factor that in too. If you like your plonk, wine clubs can also be a good way to save money and try new varieties. You'll usually have to pay a membership fee in return for cheaper price so work out if you will be buying enough to make the one off cost worthwhile. 6 Usually sold in bottles and cans, it will now be served on draught for around £5.50 to £5.95 a pint, depending on the venue Credit: The Drink Bureau 6 It's also the first time shoppers can get premium 'on tap' cocktails from a UK supermarket – a format that's proven popular in bars and pubs Credit: Getty
