Shake, rattle and roll out the festive cocktails
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.