DRINKS AND COCKTAILS

A TIMES MEDIA RECIPE COLLECTION

CONTENTS
CANDYFLOSS DREAM

STRAWBERRY MARGARITA

BLUEBERRY AND ELDERFLOWER MULES

RUBY GRAPEFRUIT MARGARITA

COFFEE LIQUEUR

CLASSIC MARGARITA

ROASTED VANILLA PEACH AND POMEGRANATE MOJITOS SALTY DOG

PINEAPPLE BEER

NEGRONI

CREAM LIQUEUR

SANGRIA

GINGER BEER

RIESLING SPRITZER

APPLE AND CALVADOS SHOTS

SINGAPORE SLING

POMEGRANATE SHOTS

NAARTJIE GINGER RUM COCKTAIL

KUMQUAT LIQUEUR

STRAWBERRY DAIQUIRI

ORANGE BRANDY
Copyright Times Media (Pty) Ltd

All recipes and images originally appeared in Sunday Times Food Weekly, South Africa.
All rights reserved

ISBN 978-1-928216-58-2 (ePDF)

All rights reserved. No part of this publication may be reproduced, distributed, or

transmitted in any form or by any means, including photocopying, recording, or other

electronic or mechanical methods, without the prior written permission of the publisher.

CANDYFLOSS DREAM
Makes 1

You will need

What to do

1 10cm x 10cm ball of candyfloss

35ml premium vodka
60ml (4 tbsp) cranberry juice

Place candyfloss into martini glass.

Combine vodka and cranberry juice in a
shaker. Add cubed ice and shake. Slowly
strain over the candyfloss and watch what
happens.

BLUEBERRY AND ELDERFLOWER MULES

Makes 2

You will need

What to do

250g fresh blueberries

250ml (1 cup) blueberry juice
30ml (2 tbsp) elderflower syrup
100ml vodka
Sprigs of fresh mint
Crushed ice
Ginger beer
Elderflower sprigs, to garnish
(optional)

Fill the compartments of an ice tray with

blueberries, top up with water and freeze
overnight. Fill 2 tall glasses or glass jars with
the blueberry ice cubes.
Place the blueberry juice, elderflower syrup
and vodka in a cocktail shaker with a few
sprigs of mint and some crushed ice and
shake well.
Pour over the ice cubes, top up with ginger
beer and garnish with elderflower sprigs or
fresh mint.

COFFEE LIQUEUR
Makes 2 x 750ml bottles

You will need

What to do

1 litre water
400g (2 cups) white sugar
400g (2 cups) brown sugar
125ml ( cup) strong instant
coffee granules
5ml (1 tsp) vanilla extract
750ml vodka

Place water and both sugars in a pot.

Stir over low heat till sugar has dissolved,
then bring to the boil and simmer for 10
minutes. Remove from heat and stir in
coffee.
Cool, then add vanilla and vodka.
Pour into sterilised bottles and store in a
cool dark place for 2 weeks before drinking.

ROASTED VANILLA PEACH AND

POMEGRANATE MOJITOS
Makes 6

You will need

What to do

6 ripe peaches
2 vanilla pods
15ml (1 tbsp) sticky brown sugar
300ml white rum
Bunch of fresh mint
Crushed ice
125ml ( cup) pomegranate
rubies
Soda water

Preheat the oven to 180C. Cut the peaches

in half and remove the pips. Slice the
vanilla pods and scrape out the seeds. Rub
the seeds all over the peach halves and
spread them out on a baking tray.
Add the vanilla pods to the tray. Sprinkle
with brown sugar and roast for 15-20
minutes or until soft and slightly browned.
Remove from the oven and allow to cool,
then blend to a pure. Place 60ml (4 tbsp)
peach pure in a cocktail shaker with 50ml
(2 tots) white rum, a few sprigs of fresh
mint and some crushed ice. Shake well and
pour into a glass. Repeat for the remaining
cocktails.
Add a spoonful of pomegranate rubies
to each glass, top up with soda water and
serve.

PINEAPPLE BEER
Makes 6

You will need

What to do

1 large pineapple, well scrubbed

125ml ( cup) raisins or sultanas
1kg white sugar
7 litres warm water
10ml (2 tsp) dry or brewing (not
instant) yeast

Cut the pineapple up, including the skin

and flesh. Place in a 10-litre bucket with a
lid. Add the remaining ingredients and stir
well.
Cover and leave for 3 days, stirring every
day to allow the mixture to ferment.
Strain through a fine strainer or muslin
cloth, pour into sterilised plastic 2-litre
bottles, screw tops on tightly and store in
the refrigerator.

CREAM LIQUEUR
Makes 1 x 750ml bottle

You will need

What to do

250ml (1 cup) fresh cream

1 x 385g can condensed milk
350ml whisky
15ml (1 tbsp) strong instant
coffee granules, dissolved in a
little boiling water
15ml (1 tbsp) chocolate sauce
5ml (1 tsp) vanilla essence
1 drop almond essence (optional)

Combine all the ingredients in a blender or

food processor and process until well mixed.
Taste, adding extra coffee (dissolved in
boiling water) if necessary, and process
again. Sterilise a 750ml glass bottle and
pour liqueur into the bottle.
Label and store in the fridge. Shake well
before using.
Tip: for a variation on the coffee flavouring,
replace the coffee with a strawberry syrup
and omit the chocolate sauce. For chocolate,
reduce the coffee to a teaspoon and double
the chocolate sauce.

GINGER BEER
Makes about 20 litres

You will need

What to do

20 litres lukewarm water

50g ground ginger
2.5kg brown sugar
20g (2 sachets) tartaric acid
(cream of tartar)
10g (1 sachet) instant dry yeast

Mix all the ingredients together in a deep

bucket and leave to stand overnight.
Foam will form on top, so make sure the
bucket is big enough to contain this.
Strain the foaming ginger beer and pour
into bottles. Serve chilled.

APPLE AND CALVADOS SHOTS

Makes 12

You will need

What to do

25ml (5 tsp) gelatine

60ml (4 tbsp) water
500ml (2 cups) clear apple juice
with 75ml (5 tbsp) brandy or
calvados
400g can miniature apples

Sprinkle gelatine over water. Soften in

microwave for 1 minute on medium, or
over boiling water.
Combine with apple juice and liquor. Drain
the apples and place in shot glasses. Pour
the jelly mixture over the apples and set in
the fridge.

POMEGRANATE SHOTS
Makes 12

You will need

What to do

25ml (5 tsp) gelatine

60ml (4 tbsp) water
500ml (2 cups) pomegranate
juice
seeds of 1 pomegranate
(optional)
75ml (5 tbsp) vodka

Sprinkle gelatine over water. Soften in

microwave for 1 minute on medium, or
over boiling water.
Combine with pomegranate juice and
seeds. Pour into shot glasses and allow to set
in the fridge.

KUMQUAT LIQUEUR
Makes 1 litre

You will need

What to do

20 kumquats
125ml ( cup) brandy, plus extra
30ml (2 tbsp) cane or gin
1 cinnamon stick
400g (2 cups) sugar

Wash the kumquats and cut a cross into the

tops and bottoms. Place in a sterilised 1-litre
jar. Pour over the brandy and cane and add
the cinnamon and sugar. Fill the balance of
the jar with brandy and seal.
Shake every day to dissolve the sugar and
allow to mature for 3 months in a cool, dark
place before straining and bottling.

ORANGE BRANDY
Makes 1.5 litres

You will need

What to do

6 large oranges
400g (2 cups) sugar
1 cinnamon stick
2.5ml ( tsp) ground coriander
1 litre brandy

Peel the rind thinly from the oranges,

cutting away the pith. Cut the peel into
thin strips and place in a large jar or bottle.
Squeeze the juice from the oranges and add
to the jar with the sugar and spices.
Pour over the brandy and seal the jar. Shake
to dissolve the sugar and leave in a cool,
dark place for 2 months. Strain through
muslin, pour into a clean jar and store until
ready to serve.

STRAWBERRY MARGARITA
Makes 1

You will need

What to do

Strawberry syrup (makes about

500ml):
250ml (1 cup) sugar
500ml (2 cups) water
375ml (1 cups) strawberries
(fresh or frozen), chopped

For the strawberry syrup, boil the sugar and

water in a pot for 5 minutes. Allow to cool
completely.
Blend 1 cup of the sugar syrup with the
chopped strawberries. For the margarita,
mix the salt and sugar in a saucer. Rim the
ridge of a glass with the lime wedge and dip
in the salt and sugar. Fill the glass with ice.
In a cocktail shaker, combine the tequila,
Grand Marnier, lime juice and strawberry
syrup.

MARGARITA:
45ml (3 tbsp) salt
10ml (2 tsp) sugar
1 lime wedge
45ml (3 tbsp) tequila
60ml ( cup) Grand Marnier
Shake for about 30 seconds. Pour over
60ml ( cup) lime juice
the ice, squeeze in a little extra lime juice,
75ml strawberry syrup (see recipe garnish and serve.
above)
Fresh seasonal fruit, to garnish

RUBY GRAPEFRUIT MARGARITA

Makes 1

You will need

What to do

1 slice ruby grapefruit, plus extra

to serve
Salt
85ml ( cup) fresh ruby
grapefruit juice
60ml ( cup) tequila
30ml (2 tbsp) triple sec
5ml (1 tsp) golden syrup

Rub the rim of the glass with a grapefruit

slice, then dip the rim in salt.
Combine all the other ingredients in a
cocktail shaker filled with ice and shake for
15 seconds.
Pour into glass and garnish with grapefruit
on a skewer. Serve immediately

CLASSIC MARGARITA
Makes 1

You will need

What to do

1 lime wedge
Salt
60ml ( cup) tequila
30ml (2 tbsp) triple sec
Juice of a lime

Rub the rim of the glass with the lime

wedge and dip the glass in the salt.
Place the tequila, triple sec and lime juice
in a cocktail shaker filled with ice and shake
for 20 seconds.
Pour into glass, garnish with the lime wedge
and serve immediately.

SALTY DOG
Makes 1

You will need

What to do

45ml (3 tbsp) vodka

175ml freshly squeezed
grapefruit juice

Moisten the rim of a highball glass and dip

into coarse salt.
Drop ice into the glass and add the vodka
and grapefruit juice.

NEGRONI
Makes 1

You will need

What to do

45ml (3 tbsp) gin

45ml (3 tbsp) Campari
45ml (3 tbsp) red vermouth
(Martini)

Stir well, shake with ice and strain into a

cocktail glass.

SANGRIA
Serves 12

You will need

What to do

250ml (1 cup) fresh fruit (eg

strawberries, raspberries,
peaches, apricots, lemon slices)
250ml (1 cup) fresh mint leaves
125ml ( cup) caster sugar
100ml brandy
750ml red or white prosecco
(Italian sparkling wine), chilled
1 litre lemonade, chilled
1 litre soda water, chilled

Muddle the fruit with the mint leaves and

caster sugar. Pour the brandy over and
allow to stand for at least an hour.
Just before serving add prosecco, lemonade,
soda water and ice cubes.

RIESLING SPRITZER
Serves 12

You will need

What to do

50g sugar
30ml (2 tbsp) runny honey
Zest and juice of 1 orange
Zest and juice of 1 lemon
1 small spanspek, peeled and cut
into thin wedges
1 slice watermelon or melon, cut
into ribbons, pips removed
an English cucumber, cut into
ribbons
750ml riesling wine, chilled
1 litre soda or sparkling water

Heat the sugar, honey, citrus zest and juice

in a saucepan, stirring until syrupy. Allow to
cool.
Divide fruit and cucumber between 2 jugs.
Stir half the syrup into each jug and divide
the wine between the jugs. Top up with
soda water just before serving.
Add ice and garnish with mint leaves and
fresh fruit.

SINGAPORE SLING
Serves 1

You will need

What to do

30ml (2 tbsp) gin

15ml (1 tbsp) Triple Sec
15ml (1 tbsp) Benedictine
15ml (1 tbsp) cherry brandy
15ml (1 tbsp) fresh lime juice
30ml (2 tbsp) pineapple juice
30ml (2 tbsp) fresh orange juice
Dash of Angostura bitters

Combine all the ingredients in a tall

glass filled with ice. Stir gently and serve
garnished with an orange slice and a
maraschino cherry.

NAARTJIE GINGER RUM COCKTAIL

Serves 1

You will need

What to do

30ml (2 tbsp) tequila or bourbon

250ml (1 cup) ice
60ml ( cup) naartjie juice
Ginger beer
Naartjie peel for garnish

Combine the tequila or bourbon with

the ice and the naartjie juice in a cocktail
shaker and shake vigorously to combine.
Pour into a glass and top with ginger
beer. Garnish with naartjie peel and serve
immediately.

STRAWBERRY DAIQUIRI
Serves 1

You will need

What to do

4 fresh strawberries
37.5ml Bacardi rum
12.5ml lemon juice
25ml strawberry liqueur
30ml sugar syrup

Build all ingredients in a blender.

Add a scoop of crushed ice.
Blend until smooth.
Garnish with a sugar rim and a strawberry.