LUXURIES LIQUID
Fine potstill brandy, respected by connoisseurs all over the world, gets a modern makeover in the shape of four trendy designer cocktails
Created in the style of the famous French cognacs, South African potstill brandies are made from the finest grapes, distilled in copper potstills and matured in French oak barrels for a minimum of three years to produce a globally acclaimed product. Experiment with these easy cocktails from the Fine Brandy By Design collection.
KLIPDRIFT GOLD JULEP
Place a small handful of washed fresh mint leaves in a rock glass. Add around 20ml sugar syrup (equal parts sugar and water dissolved in a saucepan over a low heat). Adjust to suit your taste. Lightly muddle the mint leaves and syrup to extract the mint flavours. Fill glass with crushed ice. Pour 50ml Klipdrift over the ice. Stir well. Top with crushed ice. Garnish with a sprig of fresh mint and serve.
OUDE MEESTER FRANKLIN
Fill a highball glass with large, freshly made cubes of ice. Pour about 35ml Oude Meester Demant over the ice. Add 2 dashes of Angostura bitters. Top with ginger ale. Using a sharp knife or vegetable peeler, separate a thin strip of lemon peel from the flesh and pith. The object is only to have the yellow peel with as little white pith as possible. Twist the peel out over the drink so that the oils are expressed. Add the twist to the drink and serve.
FISH EAGLE RIO
Add 3-4 wedges of fresh lime to a sturdy rock glass. Add 25ml (1 tot) honey syrup (honey dissolved in equal parts hot water to make it easier to work with). Muddle the limes and honey syrup until the juice has been extracted from the limes. Fill the glass with crushed ice. Add 50ml (2 tots) Fish Eagle. Stir well. Top with crushed ice. Add two short straws and serve.
COLLISON’S COSMOPOLITAN
Fill a martini glass with ice to chill the glass. In a cocktail shaker, combine 37ml (11/ tots) Collison’s, 25ml (1 tot) Triple Sec, 15ml (1 tbsp) fresh lemon juice and 50ml (2 tots) cranberry juice. Fill shaker with ice. Shake well until the outside of the shaker is cold and frosted. Empty the ice from the martini glass and strain the cocktail into the chilled martini glass. Using a sharp knife or vegetable peeler, separate a thin strip of orange peel from the flesh, leaving as little white pith as possible. Twist the peel out over the drink so that the oils are expressed. This adds a fresh citrus aroma to the drink. Add the twist to the drink and serve.