Cock­tail Cor­ner

Weekend Argus (Saturday Edition) - - GOODDRINKING -

Restau­rant: City Grill, Shop 155, Vic­to­ria Wharf Shop­ping Cen­tre, V&A Water­front Con­tact: 021 421 9820 Cock­tail: Red Ap­ple Price: R39 In­gre­di­ents: Solms Delta Red Cape Blend wine, ap­ple ex­tracts, Gif­ford Apri­cot brandy liqueur, vanilla ex­tract WINE cock­tails are new to me, but this cre­ation at City Grill was an en­joy­able drink.

Com­bin­ing the Solms Delta red blend with an apri­cot brandy liqueur is an ex­cel­lent idea and not hard on the wal­let.

City Grill barman Elvis Dube makes the drink by plac­ing the red wine in a Bos­ton shaker, adding the apri­cot brandy, ex­tracts and ice and shak­ing.

He fine-strains this into a mar­tini glass and gar­nishes with a round slice of ap­ple on the rim.

The apri­cot brandy is a real treat and a light drink. The com­bi­na­tion of vanilla, wine and apri­cot flavours gave the drink a light feel.

This is one of the restau­rant’s most pop­u­lar cock­tails.

City Grill is a steak­house of­fer­ing game meat such as ze­bra, warthog and croc­o­dile. It ma­tures its meat on site for six to eight weeks.

The restau­rant is in a prime lo­ca­tion at the Water­front, over­look­ing Quay 5 from the Vic­to­ria Wharf Shop­ping Cen­tre.

The kitchen is open daily, from 11am to 11pm.

It has a spe­cial on its ze­bra dish – R198 gets you four medal­lions, roasted veg­eta­bles, mash and honey and le­mon sauce. – Wendyl Martin

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