HOT BITES THINKING & DRINKING ISLAND STYLE George Hunter is a Johannesburg-based barman who is rapidly making a name for himself locally and internationally, having won the Absolut Invite Team Edition in 2018 as well as the local Angostura Global Cocktail Challenge the same year. Not only did he and drink-slinging partner Cameron Henning get to travel to Mexico to compete but the duo have received recognition for their upliftment initiative, encouraging Gauteng locals to grow herbs, vegetables and items needed in their cocktail bar. A savvy entrepreneur who gave up a boring job in an electrical wholesaler to tend bar Hunter never envisioned his life taking the turn it has. He not only works as the bar manager for Joburg’s Marble and Saint restaurants he also owns cocktail equipment supplier Copper Monkey and Anvil Ice, the latter gig supplying unique ice designs to bars and restaurants. As the Angostura brand trainer he encourages people to be more adventurous in their use of the world-renowned bitters. Here are two cocktails created for them.
HURRICANE
50ml rum 25ml orange juice 25ml pineapple juice 25ml passionfruit syrup 15ml lime juice 10ml grenadine Ice
Angostura aromatic bitters Shake all ingredients except the Angostura aromatic bitters. Add ice to highball glass and strain mix over ice. Float Angostura aromatic bitters on top to taste. Garnish with orange slice, pineapple leaves and an edible flower. CUBA LIBRE
50ml rum Angostura ice cubes 2 lime wedges Coca-Cola
Muddle lime wedges in a highball glass and build with Angostura ice cubes and rum, topped off with Coca-Cola.
38 w w w .t o p s a t s p a r. c o . z a
BOWLED OVER High on the mountain slopes behind Cape Town’s iconic Table Mountain is Constantia Glen which boasts some of the most jaw-dropping vistas in the winelands. Because of this it’s a popular haunt with visitors who take time to relax and chill with a glass of wine and one of the wine farm’s signature cheese or charcuterie platters. But Constantia Glen has taken their offering up a notch with exciting new comfort food Winter will be a hearty one as a selection of delicious homemade soups and more substantial dishes are added to those on offer at the tasting room. Available as single servings or as a trio of smaller portions, visitors can indulge in Constantia Glen’s famous traditional Austrian beef goulash served with Spätzle, French onion soup with croûte au fromage, and delicious potato and leek soup. Both soups are served with crispy, freshly baked bread. Each of these winter warmers can be partnered perfectly with Constantia Glen’s elegant wines. Add an additional mouth-watering platter of artisanal cheese and charcuterie to your experience and enjoy the wonderful winter vineyard views. The soups are available at R95 and the Austrian beef goulash at R130 per person. Constantia Glen’s winter menu also surprises with slow cooked pulled lamb served with potato gratin, wild mushrooms and green beans available at R250 per person. Another new addition is the grilled chicken paillard served with watercress, rosa tomatoes and parmesan, available at only R110 per single serving. The tasting room is open at 11h00 to 18h00 from Sunday to Thursday and 11h00 to 20h00 from Friday to Saturday. In order to avoid disappointment, bookings are highly recommended: do so via the website www.constantiaglen.com or call 021-7955639 or e-mail reservations@constantiaglen.com.
