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
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
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.