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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.

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