These brandy and whisky-based cocktails will put your mixology skills on show the next time you host sundowners.
Aspris
1st prize: Mark Abrahams (Southern Sun)
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Ingredients
37,5 ml Van Ryn’s 12YO brandy
25 ml cellulose solution
20 ml simple syrup
12,5 ml ClemenGold juice (keep peel aside)
10 ml Amaretto liqueur
20 ml apple juice
5 ml fresh lime juice
Garnish: Edible flowers
Glass: Coupe
Directions
Combine all ingredients in a shaker with ice and shake for 20 to 30 seconds.
Strain contents removing ice and dry shake (10 - 15 secs).
Squeeze fresh oils from ClemenGold peel into glass.
Double strain and pour into a chilled glass.
Garnish with edible flowers.
Serve.
Deja Vu
2nd prize: Sibongile Majola (Southern Sun Elangeni & Maharani)
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Ingredients
50 ml Three Ships 5YO whisky
50 ml ClemenGold juice (keep peel side)
25 ml rooibos and cinnamon syrup
Sanpellegrino Italian Sparkling Drinks Tonica Oakwood Extract
Garnish: Cinnamon stick and ClemenGold peel
Glass: Brandy snifter
Directions
Pour all ingredients over ice.
Top up with Sanpellegrino Italian Sparkling Drinks Tonica Oakwood Extract.
Stir.
Garnish with a cinnamon stick and ClemenGold peel.
Serve
Royal Ryn’s
3rd prize: Hazell Mutungura (Ivory Manor Boutique Hotel)
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Ingredients
50 ml Van Ryn’s 12 YO brandy
25 ml lime cordial
1 tsp basil-based simple syrup
Sanpellegrino Italian Sparkling Drinks Pompelmo
Garnish: LemonGold zest and Maraschino cherry
Glass: Brandy snifter
Directions
Add Van Ryn’s brandy, lime cordial and basil-based syrup with ice into a shaker.
Shake until chilled.
Strain into a pre-chilled glass and top up with Sanpellegrino Italian Sparkling Drinks Pompelmo.
Garnish with LemonGold zest and Maraschino cherry.
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