Get swiz­zling

Weekend Argus (Saturday Edition) - - GOODCHEER -

Bellini 1 part peach juice, prefer­ably fresh 4 parts chilled dry Cap Clas­sique or sparkling wine peach slice for gar­nish Pour the juice into a Cham­pagne flute Peach and Mar­malade Side­car 25ml (5tsp) South African brandy 15ml (1tbs) peach syrup 15ml le­mon juice 1tsp mar­malade 15ml Triple Sec le­mon peel 1 glace cherry Shake all ingredients to­gether in a cock­tail shaker, then strain into a tum­bler and gar­nish with a twist of le­mon peel and a cherry.

CHAM­PAGNE COCK­TAILS

un­til about one quar­ter full. Top up with the bub­bly. Do not stir or shake. Gar­nish with a peach slice and serve. Kir Royale 7 parts chilled dry Cap Clas­sique or sparkling wine 1 part chilled crème de cas­sis or rasp­berry liqueur twist of le­mon rind Fill a flute about three-quar­ters full with bub­bly, add the liqueur and gar­nish with a twist of le­mon rind.

MOCK­TAILS

Is­land Par­adise 30ml (2tbs) orange juice 15ml (1tbs) co­conut cream 30ml (2tbs) lime juice dash su­gar syrup Gar­nish: lime slice and mint sprig Shake all ingredients with ice and strain into a mar­tini glass. Gar­nish with lime slice and mint sprig. Car­rot Wizz 60ml (4tbs) tomato juice half a medium car­rot, pared and thinly sliced dash horse­rad­ish sauce dash le­mon juice Blend all ingredients with ice and pour into an old-fash­ioned glass. Float a fresh car­rot top on top. Cane Toad 30ml (2tbs) granadilla pulp 30ml (2tbs) su­gar syrup 30ml (2tbs) le­mon juice dry gin­ger ale Gar­nish: 2 le­mon slices mint leaves Shake all ingredients with ice and pour into a high­ball glass and gar­nish with le­mon slices and mint leaves.

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