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.
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.
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.