Make the first offering at your next dinner party hassle-free and utterly palate-thrilling with these easy do-it-yourself South African cocktails.
As the name suggests, this refreshingly cool cocktail is made from basil leaves with vodka, lime, and simple syrup (sugar water). A minute pinch of barbecue spice mix adds a subtle, nutty twist.
- 50 ml vodka
- Juice of 1 lime
- 20 ml simple syrup (sugar water)
- 4 basil leaves (keep one aside for garnish)
- Small pinch of Robertsons Barbecue Spice
- Ice cubes
- Place the simple syrup and 3 basil leaves in a metal shaker.
- Fill the shaker with ice cubes.
- Add the vodka and lime juice.
- Shake and strain contents into a tumbler.
- Top with a sprinkle of Robertsons barbecue Spice.
- Garnish with a basil leaf.
Van der Hum is an amber-coloured, tangerine-flavoured liqueur. Blended with a decent glug of brandy and ice cream, this versatile cocktail doubles as a socially acceptable way to drink your dessert.
- 30 ml brandy
- 30 ml Van Der Hum Liqueur
- 2 tablespoons vanilla ice cream
- Slice of orange to garnish
- Flash blend ingredients until drinkably creamy.
- Pour into a wine glass.
- Garnish the lip with a slice of orange.
Made from the fruit of the Marula tree, Amarula Cream has distinctive pepper and caramel flavours with a hint of citrus. When you blend Amarula Cream with Frangelico and cream, it transforms into the ultimate guilty pleasure. It also works as a boozy dessert in a glass.eo.
- 60 ml Amarula Cream
- 30 ml Frangelico hazelnut liqueur
- 15 ml pouring cream
- Crushed ice
- A pinch of chocolate powder and fresh cherries to garnish
- Combine the Amarula Cream, Frangelico, pouring cream and ice in metal shaker (shake) or blender (brisk blend).
- Pour the mix into a highball glass.
- Garnish with a sprinkle of chocolate powder and fresh cherries.
Brandy is widely regarded as one of South Africa’s best-loved spirits. Matched with peach syrup, cranberry juice and bitters, this crisp competition-winning cocktail can shake up any gathering.
- 25 ml brandy
- 12.5ml peach syrup
- 50 ml cranberry juice
- 1 teaspoon of lemon juice
- 3 splashes of bitters
- Slice of orange rind to garnish
- Take a whiskey glass and dip the lip into orange sherbet.
- Combine brandy, peach syrup, cranberry juice, lemon juice and bitters in a metal shaker.
- Shake and strain contents into the sherbet-lipped whiskey glass.
- Garnish the lip with an orange rind twist.
Made from fynbos, rooibos tea, brandy, honey, and ginger liqueur this award winning quintessentially South African cocktail is the perfect aperitif for two on a wintery night.
- 50 ml brandy
- 50 ml rooibos tea
- 25 ml simple syrup (sugar syrup)
- 12.5 ml ginger liqueur
- 1 teaspoon honey
- A dash of bitters (optional)
- Lemon / lime peel to garnish<
- Combine the brandy, rooibos tea, cooled sugar syrup, ginger liqueur, honey and bitters (optional) in a metal shaker.
- Shake and strain contents into a pre-chilled Martini glass.
- Garnish with a slice of lemon or lime.
Tip: To make simple syrup (sugar water) mix one part boiling water with two parts sugar. Stir until dissolved and allow to cool.