3 cosy cocktails
While summer is definitely upon is, the evenings sometimes need a bit of warming up. Here are three delicious cocktail recipes to add cheer to any ocassion.
One lucky person can win a hamper of Klipdrift Gold, Oude Meester 12, Van Ryns 10 and Richelieu 10, plus two brandy balloons. Simply post this link with the name of your favourite cocktail below to our Facebook page: www.facebook.com/sawubonasaa before 15 October.
Oude Meester Wassail
50ml Oude Meester 12
Hot wassail batch* (this hot, mulled cider was traditionally drunk as an integral part of “wassailing”, a medieval southern English drinking ritual intended to ensure a good cider apple harvest.)
Pour brandy into pre-heated toddy glass and top up with hot wassail batch. Garnish with a cinnamon-dusted apple fan or dried apples. Serve in a hot toddy glass.
* Wassail batch: 1 x 330ml cider (Savanna), 200ml cranberry juice, 50ml orange juice, 25ml lemon juice, 2 tablespoons castor sugar, 2 cinnamon sticks, 6 cloves, 1 vanilla bean and 50ml water. Bring to a simmer while stirring, simmer for 15 minutes. Strain the liquid before using it.
50ml Richelieu 10
20ml orange liquor
Vanilla whipped cream*
Pre-heat the mug with hot water. Pour all the ingredients into the mug and top up with vanilla whipped cream. If the cream is hand-whipped, then slowly pour over a spoon onto the coffee. Grate some dark chocolate over and garnish with orange zest. Serve in a glass coffee mug
* Vanilla whipped cream: pour 250ml whipping cream, 250ml full cream milk and 100ml vanilla syrup** into a cream gun and gas with two CO2 bombs or simply whip with a whisk in a mixing bowl.
** Vanilla syrup: combine equal parts sugar and water and reduce on the stove along with two open vanilla beans. Bring to a simmer for 15 minutes. Allow to cool and strain into a glass bottle.
Tea with Van Ryn’s
45ml Van Ryn’s 10 year old
Pour Van Ryn’s into a tea cup and top up with chai tea. Garnish with a cinnamon stick and candied ginger cubes.
* Chai tea: 1 cup water, 2 Rooibos tea bags, 15ml vanilla syrup, 15ml rose water, 3 crushed cardamom pods, 1 cinnamon stick, 3 cloves and 1 thick slice ginger. Bring to the boil on the stove and simmer for 10 minutes. Makes one drink. Be sure to strain the tea before using it.