food, Recipes

Four cocktails for the festive season

Georgia East

With Christmas just around the corner, the pressure is on to be the perfect host this party season. These four cocktail recipes are simple enough to make from scratch just before guests begin arriving. All recipes make two cocktails. Simply double up the amounts to serve more.

g and tea

Ingredients  1 rooibos teabag 150ml boiling water 4T honey 2 tots Sugarbird Fynbos Gin 500ml tonic water Method Steep the rooibos teabag in boiling water for 10 minutes, then discard the bag. Pour the tea into a saucepan and add the honey. Simmer on a medium heat until the liquid has reduced and become syrupy. Allow to cool. Fill a cocktail shaker with ice, the rooibos syrup and the Sugarbird gin. Shake to combine. Fill two highball glasses with ice and pour the gin mixture over. Top up the glasses with tonic water and if desired, garnish with dehydrated lemon slices.

ginger and thyme margarita

Ingredients A jar of crystallised ginger in syrup A few sprigs of fresh thyme, washed Juice of 4 fresh limes 2 tots Hope on Hopkins Esperanza Coarse ground sea salt Method Fill a cocktail shaker with ice. Add in about 2 tablespoons of the ginger syrup, a sprig of thyme, the lime juice and the Esperanza. Shake to combine. Rub the rim of two tumblers with a little ginger syrup and dip into the salt. Fill the tumblers with crushed ice and a few pieces of the crystallised ginger and pour over the Esperanza mixture. Garnish with a few extra sprigs of thyme.

the Colombiana

Ingredients 250ml boiling water 3T freshly ground Colombian coffee 2 tots Don Papa Rum 50ml condensed milk Method Brew the coffee in a French press and allow it to cool. Fill a cocktail shaker with ice and add the cooled coffee and the rum. Shake to combine. Fill two large tumblers with ice and pour  the coffee mixture over to about three-quarters full. Finish off by pouring the condensed milk over the top and allowing it to mix into the coffee to create a marbled effect.

blueberry sparkler (non-alcoholic)

Ingredients A handful of frozen blueberries 20ml water A few sprigs of fresh rosemary, washed 500ml Zari Sparkling White Grape Juice Method Place the blueberries into a small saucepan and gently heat. Add in the water and simmer until reduced and slightly sticky. Allow to cool. Spoon the blueberry compote into two champagne flutes and top up with the sparkling white grape juice. Garnish with a sprig each of fresh rosemary.