Remove chilled glasses of pudding from refrigerator. Carefully spoon puree on top. Place a sprig of mint on top of puree. Cover with plastic wrap and refrigerate until ready to serve.

Pour 10ml/2 teaspoons of the cooled sugar syrup into a julep cup with all the remaining ingredients except the mint sprig. Carefully ‘churn’ the ingredients in the cup by stirring from top to ...

Pour in the white rum, a splash of club soda and stir gently to combine. Top with ice and garnish with a mint sprig. Muddle the mint leaves, watermelon chunks, and basil leaves in a glass.

Decorate with a cocktail cherry, orange slice and mint sprig on a cocktail stick. Recipe from The Ultimate Cocktail Book by Bill Reavell and Neil Mersh/Hamlyn, 2011.