These brandy and whisky-based cocktails will put your mixology skills on show the next time you host sundowners.
Aspris
1st prize: Mark Abrahams (Southern Sun)
Ingredients
37,5 ml Van Ryn’s 12YO brandy
25 ml cellulose solution
20 ml simple syrup
12,5 ml ClemenGold juice (keep peel aside)
10 ml Amaretto liqueur
20 ml apple juice
5 ml fresh lime juice
Garnish: Edible flowers
Glass: Coupe
Directions
Combine all ingredients in a shaker with ice and shake for 20 to 30 seconds.
Strain contents removing ice and dry shake (10 - 15 secs).
Squeeze fresh oils from ClemenGold peel into glass.
Double strain and pour into a chilled glass.
Garnish with edible flowers.
Serve.
Deja Vu
2nd prize: Sibongile Majola (Southern Sun Elangeni & Maharani)
Ingredients
50 ml Three Ships 5YO whisky
50 ml ClemenGold juice (keep peel side)
25 ml rooibos and cinnamon syrup
Sanpellegrino Italian Sparkling Drinks Tonica Oakwood Extract
Garnish: Cinnamon stick and ClemenGold peel
Glass: Brandy snifter
Directions
Pour all ingredients over ice.
Top up with Sanpellegrino Italian Sparkling Drinks Tonica Oakwood Extract.
Stir.
Garnish with a cinnamon stick and ClemenGold peel.
Serve
Royal Ryn’s
3rd prize: Hazell Mutungura (Ivory Manor Boutique Hotel)
Ingredients
50 ml Van Ryn’s 12 YO brandy
25 ml lime cordial
1 tsp basil-based simple syrup
Sanpellegrino Italian Sparkling Drinks Pompelmo
Garnish: LemonGold zest and Maraschino cherry
Glass: Brandy snifter
Directions
Add Van Ryn’s brandy, lime cordial and basil-based syrup with ice into a shaker.
Shake until chilled.
Strain into a pre-chilled glass and top up with Sanpellegrino Italian Sparkling Drinks Pompelmo.
Garnish with LemonGold zest and Maraschino cherry.
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