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
1 rooibos teabag
150ml boiling water
2 tots Sugarbird Fynbos Gin
500ml tonic water
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
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
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.
250ml boiling water
3T freshly ground Colombian coffee
2 tots Don Papa Rum
50ml condensed milk
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)
A handful of frozen blueberries
A few sprigs of fresh rosemary, washed
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.