STOCK­ISTS

New on the Cape Town cock­tail scene, Out­rage of Mod­esty doesn't of­fer the stock-stan­dard brand names – in­stead, all their spir­its are made in-house. Owner Luke Whearty tells us about this hot spot

Marie Claire (South Africa) - - CONTENTS -

What is the Out­rage of Mod­esty ex­pe­ri­ence? It’s about em­brac­ing what South Africa, and specif­i­cally Cape Town, has to of­fer, from in­dige­nous in­gre­di­ents to the lo­cal cul­ture and peo­ple. What cock­tail trends do you think we’ll see this year? I’d love to see more bars us­ing lo­cal and sus­tain­able in­gre­di­ents, like the top restau­rants in the world are all do­ing. What’s your cur­rent favourite on the Out­rage of Mod­esty menu? The Berry and The Bee. It con­tains lo­cally grown wild black­ber­ries and fen­nel pollen that we for­age for, lemon pelargo­nium that we pick and re­dis­til into a gin, and honey from the Swart­land. Out­rage of Mod­esty, 88 Short­mar­ket Street, Cape Town Anoutrage.com

PAY­DAY SPLURGE IN CAPE TOWN

Book a seat at Out­rage of Mod­esty’s in­ti­mate 24-seater bar and treat your­self to a spe­cial­ity cock­tail made us­ing lo­cally sourced in­gre­di­ents. The drinks bill: R70-R100 per drink

MID-MONTH TREAT IN JO­HAN­NES­BURG

Ex­clu­sive Books Hyde Park has been trans­formed to in­clude EB So­cial Kitchen & Bar, headed by in­ter­na­tion­ally renowned chef Rus­sell Arm­strong. Catch up with El­iz­a­beth Ben­net while drink­ing cock­tails named af­ter fa­mous books, like Pride and Prej­u­dice, nat­u­rally. The drinks bill: R45-R85 per craft beer

AT-HOME DIY

Luke Whearty from Cape Town’s Out­rage of Mod­esty cock­tail bar says you can pre­pare his Rock’n’Rye cock­tail in a big party batch, or as a cheeky drink for your­self. ‘It can be served strong old-fash­ioned on the rocks, or shaken up with fresh lemon and egg white for a re­fresh­ing twist,’ he says.

In­gre­di­ents: 750ml rye whiskey, 200g rock sugar, 200g fresh nec­tarines sliced, 12g or­ange zest, 12g lemon zest, 25g cin­na­mon bark, 2g star anise, 1x vanilla bean split, 1x clove, 1x pinch saf­fron, 2g sea salt

Method: Com­bine all in­gre­di­ents in a pre­serve jar and leave to in­fuse. Once the rock sugar has com­pletely dis­solved, strain the mix­ture into a bot­tle. For each serv­ing, pour 50ml mix into a mix­ing ask and stir with ice blocks. Strain into a glass over a block of ice. Gar­nish with cin­na­mon bark.

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