Food & Restaurant Reviews, Articles & Recipes
60ml Havana Club or any white rum
10ml Tuaca liqueur
30ml grapefruit juice
½ lime, squeezed
20-30ml sugar syrup (varies according to concentration of sugar)
Combine all ingredients in a Boston shaker over ice. Lightly shake adding sugar syrup to taste. The sugar will take the tartness off the citric acids. Double strain and serve in a chilled martini glass. Garnish with pomegranate seeds.
Created by Kyle Heine
To learn more about Kyle Heine and his cocktail creations, click here now!
45ml good-quality vodka infused with pineapple (Collins recommends Belvedere)
10ml chamomile syrup
3-4 pieces grilled pineapple
Dash vanilla liqueur
Muddle the ingredients, shake with ice and strain. Garnish with a slice of grilled pineapple.
Created by Grant Collins, Mixologist, Zeta Bar
To learn more about Grant Collins and his cocktail suggestions, click here now!
4-6 black peppercorns
2 teaspoons fresh lime juice
1 tablespoon raspberry puree, fresh or frozen
1 tablespoon apple juice
2 teaspoons vanilla sugar
2 1/2 tablespoon Pisco or brandy
2 teaspoons raspberry liqueur
1/2 egg white*
Place all the ingredients in a cocktail shaker. Shake gently till frothy. Pour over ice into a tumbler or cocktail glass. Drink immediately.
* Make sure the egg white is fresh and well chilled before using.
Recipe created by David Hernandez, The Argyle
Want to learn more about mixologist David Hernandez? Click here!
With hints of watermelon, grapefruit juice and peach, this soothing sorbet-style cocktail makes for a perfect summer
refresher.
4 watermelon chunks (4-5cm cubes), seeds removed
120ml Campari
60ml pink grapefruit juice
generous dash of peach liqueur
crushed ice and mint sprig to garnish
Place the watermelon in a mixing glass and press lightly to release the juice. Add the Campari, grapefruit juice and peach liqueur. Shake well and strain over crushed ice in a wine glass. Garnish with a sprig of mint. Makes 2
Created by Jared Plummer, Mixologist, Hugo’s Bar and Pizza
To learn more about Jared Plummer and his cocktail suggestions, click here now!
5 fresh cherries, pitted
2 fresh kaffir lime leaves,
15ml gomme syrup *
20ml lime juice
50ml 10 Cane rum, or another good quality white rum
40ml mandarin juice
1 fresh kaffir lime leaf, extra, to garnish
Place the cherries and 2 kaffir lime leaves in the base of a cocktail shaker and ‘muddle’ or lightly crush. Add the remaining ingredients.Shake with ice. Double strain into a chilled martini glass. Garnish with a kaffir lime leaf on top.
* Gomme syrup is available at cocktail supply shops. For a homemade alternative, make a thick sugar syrup with the addition of a small amount of lemon, lime, orange or mandarin juice in the cooking of the syrup.
Recipe created by Christian Lehoux, Head Bartender, Favela
To learn more about Christian Lehoux and his cocktail picks for the season, click here now!
1 cup natural yoghurt
¾ cup blueberries, fresh or frozen
½ cup crushed ice
2 tablespoons sugar
a squeeze of lime
Combine above ingredients in a blender and blend till smooth. Serve in a chilled glass and garnish with a blueberry.
Tip: You may substitute honey for the sugar. Alternatively, use sweetened natural yoghurt and skip the added sugar. Serves 2
Recipe by Camilla van Beuningen
Other delicious recipes with blueberries:
* Blueberry Clafoutis
To learn more about the superfood properties of blueberries, click here!
Quench your thirst naturally with the refreshing flavours of cranberry, lime and mint. It’ll go down a treat on a warm, summer’s day.
1 cup frozen cranberries
sugar syrup
juice of half a lime, plus a slice for garnish
soda water
ice
sprig of mint
Crush the cranberries in the bottom of a glass and add sugar syrup to taste. Squeeze in some limejuice and top up with soda water and ice. Garnish with mint and a slice of lime.
Tip: Make your own sugar syrup by combining 1 cup each of sugar and water. Bring to the boil then allow to cool.
Recipe by Camilla van Beuningen
To learn more about the superfood properties of the cranberry, click here!
Nothing says spring quite as much as sitting outside on an early Friday evening enjoying a cocktail. This citrus explosion can be served as a small shot (no soda water), or in a tall tumbler (with soda water). Why not experiment and use three limes, sliced, instead of the cumquats for a classic Mexican taste.
Sugar syrup
1 cup light brown sugar
½ cup water
10 cumquats, cut into lengthwise slices, pips removed
Cocktail
1 part sugar syrup
2 parts tequila
1 part soda water (optional)
ice
mint leaves and cumquats for garnish
Place the light brown sugar, water and cumquat slices in a small saucepan. Bring to the boil and cook for 5 minutes till the cumquats are soft. Cool and set aside. To make the cocktail, place the sugar syrup, tequila and some ice in a cocktail shaker. Shake to combine, pour into a glass and top up with the soda water. Serve with a cumquat on the side of the glass and some mint leaves.
In the 1840s, James Pimm, owner of London Oyster Bar, invented the thirst quencher Pimm’s No 1 by blending gin, quinine and a secret mixture of herbs. Pimm’s is as traditional as a cup of tea in Britain, and gallons of it is drunk in summer.
After the Second World War, Pimm’s extended their range by using other spirits as bases, No 2 was scotch, No 3 brandy, No 4 rum, No 5 rye and No 6 was vodka. Of all of these variations, No 6 (vodka) is the only one still in production, but the original No 1 is still as popular as ever.
Traditional Pimm’s
1 slice of orange, lemon, apple and cucumber per person, and a small sprig of mint.
Add 2 parts lemonade to 1 part Pimm’s.
Ginger Pimm’s
2 sprigs fresh mint
one slice of peeled fresh ginger per person
one small bamboo skewer of cucumber ribbon per person
1 part Pimm’s
1 part ginger beer or ginger ale
1 part soda water or tonic water
ice
Place one slice of ginger and a few mint leaves in each large tumbler glass. For the cucumber skewers, use a peeler and peel the whole length of the cucumber and skewer it on a bamboo skewer making sure it looks like a ribbon. Place one ribbon in each tumbler glass. In a large jug, combine the Pimm’s, ginger beer, soda water and ice. Let stand for 5 minutes and pour into the glasses. Makes one large jug
Tip: Use a thin slice of cucumber as an alternative. If using telegraph cucumbers, make sure they are peeled.
There’s nothing like sangria on a breezy, spring afternoon. A great alternative to wine, this Spanish delight refreshes with its light, fruity taste. Serve it chilled with plenty of ice, and experiment with seasonal fruits for different tastes.
1x 750ml bottle of red wine, cabernet/merlot or shiraz are good
500ml carbonated lemon mineral water
½ cup caster sugar
1 medium orange, thinly sliced
1 granny smith apple, cored and thinly sliced
½ teaspoon ground cinnamon
pinch ground cloves
pinch ground cardamom
Combine all the ingredients in a large jug. Stir well and let stand for 5 minutes. Serve over ice for a crisp flavour. For an elegant twist, serve with cinnamon curls as cocktail sticks, or curls of lemon and orange peel. Makes 1.3lt
Recipe by Camilla van Beuningen
