16 May 2022

Adding gin cocktails to your recipe book

Submitted by Jason Dreyer Dreyer
Adding gin cocktails to your recipe book

We all love a long weekend, but like all good things it has come to an end. What doesn’t have to come to an end is sipping on great gintails throughout the rest of April.

A gin and tonic goes down well, but a good gin cocktail goes down even better. That’s why The Cape Town Gin and Spirits Emporium is giving you a little sneak peek at their South African inspired cocktail menu, so you will have something to mix for your next sundowner or dinner party.

SPEKBOOM SPECIAL

Ingredients

50ml Cape Town Black Rhino Gin20ml Spekboom syrup15ml freshly squeezed lime juice100ml ginger alePinch of saltDried orangeSprig of Spekboom (optional)ice

Method

Combine the gin, Spekboom syrup and lime cordial in a shaker with ice and shake well for 20 seconds. Strain into a tumbler, top up with ice and ginger ale. Add a pinch of salt and stir gently. Garnish with one or two slices of dried orange and a sprig of Spekboom (optional).

BASIL SMASH

Ingredients

50ml Cape Town Classic Dry15ml lemon juice10ml simple syrup (or basil syrup)6-8 basil leaves Ice

Method

Muddle the basil leaves in the base of the shaker before you add the rest of the ingredients and ice. Shake well For 15 – 20 seconds and strain into a tall glass with ice.

Garnish with basil leaves.

SUNSET SENSATION

Ingredients

25ml Cape Town Pink Lady Gin5ml Strawberry Liqueur15ml squeezed lime juice3 strawberries (cut into pieces)2 fresh basil leavesSoda waterIce

Method

Combine the Cape Town Pink Lady Gin and strawberry Liqueur in a big wine glass. Add 2 basil leaves and the Fresh strawberries and stir to release the flavours. Add Ice and top up with soda water. Garnish with Strawberry a slice.

Be sure to like and follow The Cape Town Gin & Spirits Company on Facebook and Instagram to keep up to date on all their latest news and offerings and book your tasting at the new Cape Town Gin & Spirits Emporium in the V&A Waterfront on their website.

Published in Food & Beverages

Paddingtonstation PR

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