Sign in
Download Opera News App

Food

 

Cooking Recipes

 

5 Easy Cocktail Recipes To Try This Festive Season. Celebrate In Style

Basilicious

INGREDIENTS

1 lime juice 50 ml vodka

20 milliliters simple syrup (sugar water)

4 leaves of basil (keep one aside for garnish)

Ice cubes with a dash of Robertsons Barbecue Spice

INSTRUCTIONS

In a metal shaker, combine the simple syrup and 3 basil leaves.

Ice cubes should be added to the shaker.

Combine the vodka and lime juice in a mixing bowl.

Shake well and strain into a tumbler.

Add a dash of Robertsons barbeque spice on top.

Serve with a basil leaf as a garnish.

Cape Snow

Van der Hum is a tangerine-flavored liqueur with an amber color. This adaptable cocktail, made with a decent glug of brandy and ice cream, doubles as a socially acceptable way to sip your dessert.

INGREDIENTS

30 mL bourbon

Van Der Hum Liqueur, 30 mL

2 tablespoons ice cream (vanilla)

Method with an orange slice as a garnish

Blend the ingredients in a blender until they are creamy enough to sip.

Pour the mixture into a wine glass.

Serve with an orange slice as a garnish.

Elephant’s Reverie

Amarula Cream is made from the fruit of the Marula tree and has a peppery, caramel flavor with a hint of citrus. When Amarula Cream is combined with Frangelico and cream, it becomes the ultimate sinful pleasure. It works well as a boozy dessert in a glass as well. eo.

INGREDIENTS

30 ml Frangelico hazelnut liqueur

15 ml pouring cream

60 ml Amarula Cream

ice that has been crushed

Garnish with a sprinkling of cocoa powder and fresh cherries

In a metal shaker (shake) or blender, combine the Amarula Cream, Frangelico, pouring cream, and ice (brisk blend).

Fill a highball glass halfway with the mixture.

Garnish with fresh cherries and a dusting of cocoa powder.

The Ama-lekkerlicious

Brandy is commonly considered as one of the most popular spirits in South Africa. This crisp competition-winning cocktail, made with peach syrup, cranberry juice, and bitters, can liven up any gathering.

INGREDIENTS

brandy (25 mL)

12.5 mL peach nectar

cranberry juice (50 mL)

1 teaspoon freshly squeezed lemon juice

three squirts of bitters

Garnish with a slice of orange rind

INSTRUCTIONS

Dip the lip of a whiskey glass in orange sherbet.

In a metal shaker, combine the brandy, peach syrup, cranberry juice, lemon juice, and bitters.

Shake well and strain into a whiskey glass with a sherbet-lipped rim.

Using an orange rind twist, decorate the lip.

The Fynbos

This award-winning distinctly South African cocktail, made with fynbos, rooibos tea, brandy, honey, and ginger liqueur, is the perfect aperitif for two on a cold winter night.

INGREDIENTS

50 mL bourbon

Rooibos tea, 50 mL

25 milliliters simple syrup (sugar syrup)

12.5 ml liqueur de ginger

1 tablespoon of honey

a smidgeon of bitters (optional)

To garnish, use the peel of a lemon or lime.

In a metal shaker, combine the brandy, rooibos tea, cooled sugar syrup, ginger liqueur, honey, and bitters (if using).

Shake well and serve into a cold Martini glass.

Serve with a lemon or lime slice as a garnish.

Mix one part boiling water with two parts sugar to make simple syrup (sugar water). Allow to cool after stirring until the sugar has dissolved.

Enjoy Responsibly.

Please spread the love and smiles. Share with family and friends and leave me a "hi in the comments, I would love a chat.

Don't forget to like this article.

Thank you for reading.

Love and prosperity to you.

Content created and supplied by: Xiya (via Opera News )

COMMENTS

Load app to read more comments