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



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


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.


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.


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.


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


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.


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.

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