COCKTAILS
… W O L F S E IM T D O O G E H LET T cocktails will please all of your patrons this holiday season. Cheers! These festive
CKTAILS O C N A IC R F A H T U O S TWIST! WITH AN AMERICAN
The US meets SA in these delicious new cocktails by Alex Farenheim, one of the award-winning bartenders at the Speak No Evil cocktail bar in Rosebank. Try his Nje, Jus’Now and Monate cocktail recipes.
MONATE Lose track of time over this fluffy cocktail that blends garden-fresh South African fruit juices with rich, complex American bourbon.
Ingredients • • • •
50ml bourbon 25ml aloe juice 25ml apple syrup 30ml fresh lemon juice • 3 basil leaves • Vegan "egg white"
Method American bourbon is one of the most popular cocktail ingredients around the world, thanks to its complex flavours and aromas, and authentic all-American heritage. Blend the bourbon, apple syrup, aloe juice, lemon juice and vegan fluff and mix in a cocktail shaker. Pour into a stemmed cocktail glass and garnish with bruised fresh basil leaves.
Vegan egg white – such as aquafaba, or chickpea water whisked to a dense foam – is a liquid egg white substitute that creates a gorgeous foamy crown and delivers an elegant, creamy mouthfeel to the cocktail. Buy a pre-packaged vegan egg white or simply drain a tin of chickpeas and whisk the liquid until it’s foamy.
NJE
SCOTTISH LEADER SIGNATURE HONEY, APPLE AND MINT COCKTAIL Ingredients • • • • • •
8 mint leaves 37.5ml Scottish Leader Signature whisky 50ml cloudy apple juice 12.5ml honey or honey syrup Dash of fresh lemon juice Cubed ice
Method Place the mint leaves into a cocktail shaker. Pour the honey or honey syrup over the leaves. Using a muddle stick, press the mint leaves and honey together. Fill the shaker with cubed ice. Pour the Scottish Leader Signature whisky and apple juice over the mixture. Add a dash of fresh lemon juice. Close the cocktail shaker and shake vigorously for 20 seconds. Fill a short glass with cubed ice and pour the mixture over the ice. Garnish with a sprig of mint.
“Nje” – just because… Who needs an excuse for a cocktail break when this delectable blend of South African naartjie juice, rooibos tea, kombucha, and sweet, complex American bourbon is waiting at the bar?
Ingredients • • • • •
50ml bourbon 25ml naartjie juice 25ml simple syrup 25ml lemon juice Rooibos & ginger kombucha
Method American bourbon is a deep amber American whiskey distilled primarily from corn and aged in oak barrels to deliver complex woody, spicy and caramel flavours. Make a simple syrup by mixing equal parts of sugar and water in a pot and heating until all the sugar has dissolved. Decant and allow the syrup to cool. Blend the bourbon, naartjie and lemon juice and simple syrup in a cocktail shaker filled with ice, shake vigorously and strain into a tall glass filled with ice. Top up with a splash of rooibos and ginger kombucha, a slightly fizzy fermented tea and sugar health drink reputedly packed with antioxidants and probiotics. Garnish with a sprig of mint.
JUS’ NOW Ingredients Procrastinate deliciously with this crisp, refreshing mix of amber US bourbon and uniquely South African vermouth for a new take on the Boulevardier cocktail.
Ingredients • • • •
25ml bourbon 25ml Campari 25ml Caperitif Kaapse Dief Orange zest
Method Bourbon is an all-American corn-based, barrel-aged spirit renowned for its complex, slightly sweet, slightly spicy flavour. Caperitif Kaapse Dief is a revived South African vermouth steeped in history and made in the Swartland from Chenin Blanc grapes and 35 native ingredients, including quinchona bark, fynbos and naartjies. Blend the bourbon, Campari and vermouth in a cocktail shaker filled with ice. Shake vigorously and strain into a chilled cocktail glass filled with fresh ice. Garnish with a twist of orange rind.
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