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Popping The Beets
Glass: Chilled Coupe
Method: Roll and strain
Ingredient: 25ml Bols Genever | 25ml Bols white cacao | 25ml Galliano L’Aperitivo | 25ml Tawny port | 25ml Beetroot juice
Garnish: Fresh beetroot strip
Caribbean Charge
Glass: Small wine
Method: Shake, strain and charge
Ingredients: 5ml Campari to rinse glass | 35ml Gordons gin | 35ml Pineapple juice | 15ml Lime juice | 20ml Fabbri Orgeat | top with Durbanville Hills Rose
Garnish: Toasted Coconut Marshmallow
Brand love
This beautiful drinks was developed for Durbanville Hills winery for their brand-home menu!
Full Recipe
Smokey hot cross flip
Glass: Small wine glass
Method: Shake hard and double strain.
Ingredients: 1 whole organic egg | 40ml Talisker 10yo whisky | 20ml pale dry sherry | 25ml Hot cross syrup
Garnish: Mini speckled egg in egg shell
Black board
We recently teamed up with Malu Lambert to write a piece on Easter cocktails or Hoptails for Food & Home Magazine
Full Recipe
