Shake, rat­tle and roll out the fes­tive cock­tails

Weekend Argus (Saturday Edition) - - GOOD TASTE -

COLOUR­FUL cock­tails add a fes­tive feel to hol­i­day gath­er­ings, and there is no short­age of ideas on what to shake as recipes abound on­line and in trendy recipe col­lec­tions.

Those want­ing to avoid lethal con­coc­tions should try wine-based mixes, and when the wine is a lowal­co­hol light, even bet­ter. Fleur du Cap makes such a wine, a chenin blanc with 10 per­cent sauvi­gnon blanc, sell­ing for about R32. They sug­gest you mix 3.5 shots of this with 1.5 of pome­gran­ate juice, 1.5 of kiwi and pineap­ple juice and fin­ish with one shot of clear ap­ple juice. Mix with ice in a cock­tail shaker.

Here’s an­other trendy cock­tail, fea­tur­ing ad­di­tive-free juice that boasts healthy nu­tri­ents. To­tally Wild makes fruit juices blended with aloe pulp from sus­tain­ably har­vested Western Cape plants. In ad­di­tion to aloe and mango, and aloe with pome­gran­ate and hibis­cus ex­tract, they re­cently added aloe and baobab juice, and they claim that the lat­ter is jam­packed with an­tiox­i­dants, cal­cium, iron and “six times the vi­ta­min C con­tent of or­anges”.

They are not over-sweet and the aloe adds an in­trigu­ing flavour.

To cre­ate their Ben­gal Tiger cock­tail, pour 50ml vodka and 50ml aloe and mango juice into a shaker with ice, add torn fresh co­rian­der leaves and the juice of a lime. Shake, strain and pour into a glass, top up with gin­ger beer and gar­nish with co­rian­der leaves and lime peel.

Per­haps a vodka pro­ducer should con­trib­ute to the pro­tec­tion of the tiger – that would make a good rea­son to clink glasses over Christ­mas.

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