Introducing Pienaar & Son
Meet the father-and-son team behind Pienaar & Son, an innovative microdistillery located in central Cape Town
Openwine: More than just a wine bar
Your new favourite way to experience proudly South African wine
A visual and drinkable delight
Franschhoek farm Normandie Est. 1693’s expertly crafted range is an ode to both fine wine and considered design
A Whisky cocktail for Summer
Enjoy the taste of summer with this cocktail recipe from Bain’s Cape Mountain Whisky
Summer Sips: Moët Ice Impérial Rosé
Meet the first Rosé Champagne in the world that's made to be enjoyed on ice
Summer always brings plentiful moments to celebrate with ice-cold beverages. Rosé has to be one of our top favourites for summertime and now Moët & Chandon has introduced the world’s first Rosé Champagne specifically created to be enjoyed on ice. That's right, French Champagne on ice. The vibrant and fresh flavours of M
12 Christmas Cocktails By Rémy Martin
French brand Remy Martin presents a range of festive season-inspired cocktails
Deconstructed tea by Twinings
Four Platinum Tea Blends Are Broken Down to Reveal Their Natural Ingredients
make cocktails with Cointreau
Cointreau introduces a cocktail-making kit just in time for the festive season
The best local spots for sundowners
Need a drink? We've rounded up a few of our favourite destinations for sundowners in JHB, CT and DBN
A frozen berry cocktail with Rosé MCC
Take it from us - this strawberry, peppercorn and bubbly slush for adults will go down a treat
Ingredients 500g strawberries 500g watermelon 1 cup water 1t ground pink peppercorns 1t ground rainbow peppercorns castor sugar, to taste rosé MCC ½ cucumber, thinly sliced 8 frozen strawberries Method Blitz the strawberries and watermelon in a blender until liquid. Stir through the water and pepper and adjust the sweetness to taste with the sugar. Freeze for at least two hours, stirring with a fork every 30 minutes or so to break up the ice crystals. Refreeze for another 4 hours or until set solid. Flake the ice with a fork and spoon the granita into flutes. Top with the MCC and garnish wit