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HOT BITES COCKTAIL MAGIC
South African Regional winner of the Angostura Global Cocktail Challenge Leighton Rathbone was narrowly beaten by Dubai representative Vasile Dorofeev in the Africa and Middle East final held in Cyprus late last year. But local cocktail enthusiasts are still talking about some of the drinks prepared in the South African judging, notably those by Martin Strobos of Slo-Jo Innovations who was placed third in the local round. Taking his cue from Angostura’s range of rums, he presented the judges with the Rum inspired Enigma and the Amaro based Harmony.
Rum inspired Enigma INGREDIENTS: 3 7,5ml Angostura 7 year old 1 2,5ml rosso vermouth 1 2,5ml vanilla syrup L emon juice 2 orange peels 5 dashes Angostura aromatic bitters 2 pinches salt Garnish: Dehydrated orange wheel METHOD: Chill coupe glass. Build all ingredients in a mixing glass. Fill with ice and shake hard and well. Fine strain and garnish.
Amaro inspired Harmony INGREDIENTS: 3 7,5ml Amaro di Angostura 1 2,5ml extra dry vermouth 2 0ml pineapple rosemary syrup 1 2,5ml lemon juice 3 7,5ml white grape juice 3 dashes Angostura aromatic bitters Garnish: Roasted rosemary sprig METHOD: Chill a small wine glass with ice. Build all ingredients in a shaker. Shake well and hard. Discard ice in wine glass. Strain into glass and garnish.
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EPICUREAN EASTER
Stellenbosch wine estate Quoin Rock is not only in the business of growing grapes and making wine to sell, but with its stunning location on the slopes of the Simonsberg, maximising the vistas, it’s in the business of making memories courtesy of its highly rated restaurant, Gåte. This Easter Sunday – April 12 – it’s offering two Epicurean options to patrons visiting the property; the one a casual picnic that Quoin Rock has dubbed “bistronomy” and the other being a serious fine dining experience. The Easter picnic is R400 a head and allows diners to make the most of the outdoors by packing them off with a basket full of tasty delicacies. For adults there is sustainable foie gras, panna cotta, cheese and charcuterie, all carefully packed for each guest – with a few gourmet surprises to seal the deal. Unlimited still and sparkling water is included. Children take control of their own feast in a woven basket. Inside will be rootstock crisps, a chocolate or strawberry milkshake,
handmade cookies, seasonal berries and a mac-’n-cheese. Kids will also be able to create their own Easter egg basket with the help of the Whimsical entertainers, and then head off on an exciting Easter egg hunt. The basket, plus entertainment and participation in the egg hunt is R250 per child. The upmarket gourmet experience at Gåte restaurant will be available from 12:00-17:00. A six- course lunch highlights the latest innovations from the estate’s topend kitchen for R1 240 with either a unique tea pairing or wine pairing, which includes service fee. On the children’s menu (R300 per child) will be a Bunny Hopper or chocolate Monster milkshake – and, like the picnic, they’ll be able to build their own Easter basket with the Whimsical entertainers helping out, plus an Easter egg hunt followed by the choice of a mac-’n-cheese or a burger. Whimsical’s crew will also amuse with glitter tattoos, face paint and hair spray. Reservations are essential and all tickets should be pre-purchased on http:// quoinrock.co.za/news-and-events/
