3 Award-Winning Winter Cocktails

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

1. Combine all ingredients in a shaker with ice and shake for 20 to 30 seconds.

2. Strain contents removing ice and dry shake (10 - 15 secs).

3. Squeeze fresh oils from ClemenGold peel into glass.

4. Double strain and pour into a chilled glass.

5. Garnish with edible flowers.

6. 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

1. Pour all ingredients over ice.

2. Top up with Sanpellegrino Italian Sparkling Drinks Tonica Oakwood Extract.

3. Stir.

4. Garnish with a cinnamon stick and ClemenGold peel.

5. 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

1. Add Van Ryn’s brandy, lime cordial and basil-based syrup with ice into a shaker.

2. Shake until chilled.

3. Strain into a pre-chilled glass and top up with Sanpellegrino Italian Sparkling Drinks Pompelmo.

4. Garnish with LemonGold zest and Maraschino cherry.