Food – Drink O’clock!

Put your mixology skills to the test and become the host with the most

INGREDIENTS

3 oranges, juiced 1 cup pear juice 4 tots gin Fresh rosemary

METHOD

1. Mix the orange and pear juice in a jug. Pour into ice lolly moulds. about Freeze for 4 hours.

2. Pour a tot of gin in each glass, top with sprig of rosemary, leave for about a minute, then shake to infuse.

3. Place an ice lolly in each glass and serve. Drink when ice lollies have started to melt.

PASSIONADE Serves: 4 INGREDIENTS

8-10 large granadilla fruits 6 large lemons, freshly squeezed 3 1/2 cups water 1/2 cup sugar syrup

Vodka (optional)

METHOD

1. In a large jug, add granadilla pulp, lemon juice and syrup. Mix well. Top with water and stir through.

2. Refrigerate and serve cold in drinking Vodka may jugs. be added before serving.

ICED CARAMEL COFFEE WITH MARULA CREAM Serves: 2 INGREDIENTS

2 cups fresh coffee 8 T marula cream

4 T caramel sauce /2 cup ice cubes

1 cup cream, whipped Caramel popcorn

METHOD

1. Mix coffee, marula cream and caramel sauce in a jug and stir until well mixed.

2. In two cups, place ice cubes and fill up coffee mixture. with

3. Top with whipped cream and garnish with caramel popcorn. Serve.

PINACOLADA Serves: 2 INGREDIENTS

1 bottle coconut water with basil seeds 1 cup coconut water 1/2 pineapple, freshly squeezed Crushed ice

Pineapple wedges

Rum (optional)

METHOD

1. In a pitcher, add coconut water with seeds, coconut basil water, squeezed pineapple and crushed ice, mix together then pour into glasses. Serve with pineapple wedges.

2. Add rum as an optional extra.

SPEARMINT MOJITO Serves: 2 INGREDIENTS

1 cup spearmint leaves 2 limes, cut into wedges 2 T castor sugar

1 cup ice cubes 1/2 cup soda water White brandy (optional)

METHOD

1. Place spearmint and limein a glass, and crush until lime juices are released.

2. Divide the mixture into two glasses, fill with ice cubes and top with soda water. Garnish with lime slices and spearmint leaves. Serve with white brandy (optional).