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MCSA/HEINEKEN/LOCALLIQUOR/7156/E
“Local is Liquor”
Is published by
Media Options cc
P O Box 650337
Benmore 2011
Tel: (011) 789 6378
Editors:
Irene Jones
Ilse Mather
Not for Sale to Persons Under the Age of 18. Drink Responsibly.
Feature Writers:
Jacques Bezuidenhout
Charles MacLean
Jordan Mackay
Photographer:
Steve Adams
Creative & Art
Direction
Frank Matthysen
Print Co-ordination:
Paradigm Print
Advertising Sales:
Media Options
(011) 789-6378
082 445 9006
0860 300 999
Contents
04 THE RICH HISTORY OF REMY MARTIN
08 THE ARTI OF THE CELLAR MASTER:
Remy Martin Cellar Master: Pierette Trichet
10 FOOD PAIRING WITH REMY MARTIN:
Duo with 2 Salmons
12 COGNAC & CHOCOLATE: The Ultimate Taste Test
16 BRANDY ROCKS
20 IN GOOD SPIRITS: Grow some of your cocktail
ingredients fresh.
26 UNLEASH YOUR INNER MIXOLOGIST IN 10 EASY
STEPS
32 LET’S HAVE A COCKTAIL PARTY!
34 COCKTAIL PARTY FOOD: Bilton Paté with rye and
fennel croutons; Seared Tuna and Asparagus Bruchetta
38 MINI HAMBURGERS
40 JALAPENO POPPERS
41 HOT CRAB DIP
46 SKYY VODKA COCKTAILS
50 MONIS COCKTAILS
52 REMY MARTIN COCKTAILS
58 BRANDY COCKTAILS
62 BUTLER’S LIQUEUR COCKTAILS
64 ANGOSTURA COCKTAILS
68 DISARONNO COCKTAILS
70 TIA MARIA COCKTAILS
[September 2013]
01

Spring,
Glorious Spring
We can’t complain about the winter we’ve had, but it is still wonderful to see the
little green leaves making their appearances on most of the trees and plants,
and the sound of the birds chirping is unmistakably the sound of spring.
In this edition we are focusing on
brandy and cognac as well as on
cocktails.
We are having a closer look
at the wondrous history of Remy
Martin – surely one of the cognac
gems in the world. Read how well
cognac pairs with chocolate, and
how beautifully brandy pairs with
food.
As usual we bring you mouth watering recipes – for both
food and for cocktails. Be adventurous and try these.
The food recipes are scrumptious and the cocktails will
have your guests admiring your “secret” talent. It’s springtime
– let’s be different and let’s have fun!
Enjoy.
Until next time.

Cognac
The history of
Rémy Martin
Rémy Martin, a young
1724 wine grower founded
his company
The history of the
House of Rémy
Martin is one of a
family, the family of
five generations of
vintners and cognacs
driven by the same
ambition of exception
capture the heart of
the Cognac.
1870
The mythical Centaur
symbol is adopted
by Paul Emile Rémy
Martin to represent
Rémy Martin brand.
1910
A time for
international
expansion: Russia,
China, USA...
1898
Dazzled by the incredible
smoothness and aromatic intensity
of eaux-de-vie that have been aged
much longer than required at that
time, Paul Emile Rémy Martin the
5th generation, creates his
prestigious Coupe Fine
Champagne.
04
[September 2013]
1738
Louis XV grants Rémy
Martin the exceptional
right to plant new
vines, despite
the 1731 ban, for
excellence of his
cognacs.
1830
On the road
to the heart of
Cognac The
first Rémy
Martin Grande
Champagne
Cognac was
created.
1927 1938
Launch of Rémy
Martin Fine
Champagne
Cognac VSOP :
an immediate
success based on
one differentiating
point, superior quality.
Legal recognition
for superior
quality
[September 2013]
05

Cognac
The history of Rémy Martin
1948
From 1948, Rémy Martin decides to blend
100% of its cognacs from Petite Champagne
and Grande Champagne, the two crus at the
heart of the Cognac.
1965
André Heriard Dubreuil is named president of
Rémy Martin. He creates the first contracts with
winegrowers and distillers of the Grande and Petite
1981
Due to unprecedented demand, XO
Excellence, the epitome of luxury and
sophistication, was created.
2005
Rémy Martin reinforces
its partnership with
winegrowers. Today, 2/3
of the vineyards in Fine
Champagne area are
part of the Alliance Fine
Champagne.
1972
The now famous and iconic VSOP black
frosted bottle was launched to worldwide
acclaim, contributing to the success of
Rémy Martin VSOP.
2010
Launch of “Centaure de Diamant”, the jewel in
the heart of Cognac.
06 [September 2013]
[September 2013]
07

Cognac
The art of the
Cellar Master
Creation of cognac is the work of the
Cellar Master. By subtly blending
eaux-de-vie (waters-of-life) like
an alchemist, he creates the
Fine Champagne cognacs
of the House of Rémy Martin.
Creation of cognac is the work of the Cellar Master. By subtly
blending eaux-de-vie (waters-of-life) like an alchemist, he creates
the Fine Champagne cognacs of the House of Rémy Martin.
Our Cellar Master, Pierrette Trichet, blends and combines
these eaux-de-vie to create our cognacs. Coming exclusively
from Grande and Petite Champagne regions, these essences
offer a palette of unique flavours and tastes.
Respecting the heritage of several hundred years,
Pierrette Trichet reveals its unique aromatic intensity, as
well as making sure it remains true to the Rémy Martin Fine
Champagne cognac style.
After a century, Pierrette
Trichet is only the fourth person
to take on this prestigious role in
the House of Rémy Martin. She is
also the first woman to ever reach
this level of expertise. ‘Releasing
the aromatic heart of the Fine
Champagne cognac is my life’s
work.’
08
[September 2013]

Cognac
Food pairing with RÉMY MARTIN ®
Duo with 2 Salmons
method
Chef Philippe
Saint Romas
Philippe Saint Romas, the
Chef of Rémy Martin’s Club,
works everyday to develop
food pairing. A unique
combination between
a Rémy Martin Cognac
and a dish to enhance
the flavours, reveal the
aromatic heart of cognac
Fine Champagne and offer a
perfectly balanced taste.
ingredients
• 280g fresh salmon
• 280g smoked salmon
• 3 lemons
• 15g ginger
• 2-3 pickles
• 5-6 capers
• salt & pepper
Chop together the fresh and
the smoked salmon. Peel the
three lemons, blanch the peels
3 times, dry them and chop
with a knife. Chop the ginger,
capers, pickles with a knife and
mix everything with salmon
tartare. Thicken it with olive oil
and season. Place the tartare
in silicone moulds and let them
harden in the freezer for about an
hour. Serve on mini blinis.
Enjoy these appetizers with a glass of
Rémy Martin VSOP frozen.
10
[September 2013]
[September 2013]
11

Cognac
Cognac & Chocolate
The ultimate taste match
It used to be that coffee was the currency of cool with newly trained
baristas emerging to serve you the perfectly made brew on virtually
every city corner. While still the everyday pleasure of urbanites, the
new designer bean on everyone’s lips, is cocoa. Not what goes into the
regular slab you grab guiltily at the checkout point on your way home
from the supermarket but specialty chocolate.
Provenance is king. Chocolate might have been around for
three thousand years but now that artisanal chocolate is the
new password for chic, there’s a new-generation lexicon on
the streets. Expect to hear Madagascar, Venezuela, Trinidad
and São Tomé amongst the sources mentioned. Each country
and, indeed, each plantation will yield beans with different
characteristics, just as terroir dictates how wine or cognac
grapes will taste. Other chocolate words to remember are
Criollo, the aristocrat of cocoa beans accounting for just 5%
of world production, Forastero and a hybrid of the these
two, called Trinitario. These are the three varieties of beans
cultivated across the world, but always relatively close to the
equator.
Connoisseurship and an appetite for new tastes are inspiring
South Africans to become more adventurous with their flavour
experiences, not just when it comes to the chocolate itself, but
the way it is paired.
Everyone agrees that cognac is the perfect partner to
chocolate. Cognac’s vibrancy acts as a counterpoint to the dense
opulence of most chocolate, and its notes of fruit and spice
enhance the inherent flavours of the cocoa bean. Also, cognac’s
mouth-cleansing finish acts as the perfect foil to chocolate’s
rich intensity.
12 [September 2013]
[September 2013]
13

Cognac
BRANDSMITH/OM RANGE 001
A good way to test this for yourself is with specialty,
luxury cognac and here’s the thing: whatever your choice,
it’s almost impossible to go wrong. Cognacs are proudly
fruity in profile with aromas and flavours of sun-ripened
apricots, peaches and other
stone fruits, some citrus
characters, laced with
elements of caramel,
spice and nuts lent by
maturation in wood.
These are all tastes we
already associate with
chocolate.
As a general rule, you
can pair younger, lighter and fruitier
cognacs with lighter chocolate.
Darker chocolates with a high cocoa
content are best matched with
the complexity of weightier and
vintage cognacs
Darker, earthier chocolates with
a nuanced bitterness are better suited
to more robust cognacs, especially
those that have been long
matured, to express traces
of lovely oak spice. Be
guided by your instinct to
identify complementary
aromas, flavours, weights
and textures. As you
experiment you’ll be
amazed to discover that
there are mostly hits and
very few misses.
34°08`27.72``S 19°01`14.97``E
Discovery is everything.
The longer the journey, the more rewarding the discovery. This one’s been a century in the making.
The Oude Molen range of limited edition, hand-crafted brandies is a tribute to pioneer and innovator
René Santhagens, the father of South African brandy and the founder of Oude Molen in 1908 - true to his
traditions, loyal to his standards and faithful to his philosophy of striving for perfection.
14 [September 2013]

Brandy
Brandy Rocks
The word is out. South African brandy is now. It’s the best on the
planet and it’s rocking. Its world-class quality commands attention
and its richness and versatility continues to accommodate
ever-new trends in lifestyle and taste.
– almost every year for the past decade – an astonishing
ten times in the past thirteen years.
Notably, it’s not just one or two of the South Africa’s big
brandy producers winning this coveted award; no fewer
than five different producers have been thus recognised in
just the past ten years or so.
No mean feat, as the IWSC judging is done blind by
panels of international experts and includes technical
evaluation of each entry: more than 7 000 spirits and
wines from over 80 countries are now being submitted.
The use of the Olympic principle in the awards process
ensures the IWSC’s medals and trophies are the most
prestigious honours of all. South African brandies also
return home yearly with a cache of gold from the other top
events, including the International Spirits Challenge and
Concours Mondial De Bruxelles.
South
Africa’s topselling
spirit has emerged
from its traditional cocoon, offering
you a joy ride of taste sensations. The
evolution of brandy in South Africa
encompasses a proud heritage and a future full of growth and
development. Our brandy history began centuries ago in the
1650s, when it was first made in the Cape by early European
settlers. Together, brandy and wine have marched through
our culture hand-in-hand, both born of the vine, with the
amber sibling
rising to become
a globally iconic
drink. From its rough
beginnings as the tipple of
sailors, pioneer farmers and
miners, brandy in this country
underwent two watershed
developments. At the beginning
of the 1900s, a French émigré called
René Santhagens shared the secret
of fine French brandy called cognac
with local distillers. The trick was
double distillation in alembic copper
pot stills, which ensured a far finer
distillate.
The ‘father’ of South African
brandy was instrumental in sharing
this knowledge which forms the
basis of South Africa’s brandy laws,
arguably the most stringent in the
world.
The modern era
The second watershed occurred in
the 1990s when political democracy
brought economic freedom. Decades
of stifling control over grape growing
and private distillation by a single
statutory body ended, opening up
international markets and unleashing
the skills and creativity of South
African brandy distillers.
Since then, South African brandy
has earned its place as South Africa’s
most treasured spirit and emerged
as world-class. In fact, a South
African brandy has won the coveted
‘Worldwide Best Brandy’ accolade
at London’s International Wine and
Spirit Competition (IWSC) – the gold
standard among global competitions
16
[September 2013]
[September 2013]
17

Brandy
Local heroes
At the heart of these achievements are the distillers. They bear
the grail-like commitment to the unique Cape grape-growing
environment responsible for an authentic, fresh and fruit-driven
style of brandy.
They have upheld the pioneering tradition, nurturing age-old
traditions while driving new trends. The six-column continuous
still is a South African invention, producing a spirit of exceptional
purity unmatched anywhere in the world that, together with
wood-aged pot still brandy, is a major component of many of our
brandies.
South African distillers have remained at the forefront of
international brandy development, from distilling to tasting and
judging to marketing. They head up international brandy (and
other wine and spirits) judging panels. A leading local wine and
spirits company has invested in a property in Cognac, sharing
home-grown brandy-making practices and philosophies even in
this hallowed heart of the brandy world.
The new cool
What is also now being recognised is brandy’s extraordinary
versatility. Local distillers are the creators of brandies lighter
in style and softer on the palate, to appeal to the young and the
brave; to women; to those traditionally averse to the old-style
brandy; to those without stultifying preconceptions of brandy
culture and ready to explore the exciting variety the golden liquid
offers. It’s an enduring spirit that has come to epitomise all that is
truly South African.
Good you know
South Africa is home to a string
of champions. Oude Meester was
first to be judged the world’s
best brandy at the Half Century
Wine Exhibition, held in London.
A lone star at the time, it was a
momentous step for South African
brandies. Distell, the largest player
in brandy, won the celebrated
title of Distiller of the Year at the
IWSC in 2007 - the first time that
it has been awarded to a non-
European and non-USA based
company. In 2008 it repeated the
achievement.
Rough roots
The modern era of the South African
brandy industry is a far cry from the
first brandy distillation on board the
Dutch ship De Pijl, lying at anchor
in Table Bay in 1672. The ‘distiller’,
an assistant cook on the ship, did a
roaring trade with his rough tipple;
legend has it that thirsty tavern
patrons even bartered used clothes
for tots of his brandy.
FUN STATS: WHO DRINKS BRANDY?
More than 80% of brandy drinkers are aged below 50. The highest numbers of consumers
are aged between 35 to 49, followed very closely by those in the 25 to 34 age group and then
the 18 to 24-year-olds. There is no appreciable difference in the size of these three groups.
This tells us that brandy holds a very broad appeal. Brandy is growing in popularity amongst
women, partially because of its versatility and also its more youthful image. Over the past five
years women account for a growing proportion of South Africa’s brandy consumption, up from
around 20% in the mid-90s to almost 30% at present.
18
[September 2013]

Brandy
In good spirits
It’s in with
the Fresh
Cocktail, the
bespoke and
the crafted. It’s
out with the
pre-packed,
ready-mixed,
artificially
flavoured
‘junk food of
the drinks
world’ kinda
cocktail.
Know your Thai basil from your
thyme; your cilantro from your
chervil? Mixologists and drink
enthusiasts are donning their wellies
and giving their green fingers a workout.
Cocktail gardening is fast catching
up with urban farming, the locavore
movement, seasonality and other ecolifestyle
trends. Cocktails made from a
garden’s worth of herbs have become
more than a trend – they’re a new
standard, reports William H Hamilton,
cocktail critic of the New York Times.
Not that you have to transform
your lawn into a veggie patch. A
few potted herbs on the balcony,
a windowsill or sunny spot on the
bar counter are all it takes to add an
extra layer of flavour, great looking
garnishes and feel-good flair to your
next creation. With edible flowers so
de rigueur, planting your own violets
are not so far-fetched at all.
A tip is to grow only what you
can maintain. Mint, basil, sage,
rosemary cilantro and thyme are good
cocktail herbs. Try borage, marigold,
nasturtium, chamomile and geranium
for their flowers.
20
[September 2013]
[September 2013]
21

Brandy
Cocktail Champion Kurt Sclechter’s
pick from the cocktail garden
Herbs great for flavouring teas in cocktails:
Bergamot, wild strawberry, Chamomile & Angelica
Super food, super cocktails
Herbs/flowers best for muddling
and cold macerated syrups:
Mint, Basil, Purple Basil, Lemongrass,
Elderflower, Sage, rose petals, lemon
balm, Loveage, Borage, Horseradish,
Cilantro (Coriander) Lemon verbena
and dill
Herbs best for infusions & cooked
syrups:
Rosemary, Coriander, Thyme,
Aniseed, Oregano, Sweet clover and
Fennel
When it comes to drinks, sugary tripletot
cocktails fight off a bad-boy reputation.
Cocktails made with natural
juices, tea or herb infusions
are great alternatives
to cocktails mixed with sugary cola
and other syrupy fizzy drinks.
*Superfood savvy: Superfoods refer to
the most potent, nutrient-rich foods.
They increase energy, boost the immune
system, cleanse the body and improve
all-over health.
Upgrade your brandy cocktail:
- Juice it up with colourful fruits, laden with sky-high levels of anti-oxidants, minerals and vitamins:
strawberries, blueberries, oranges, limes, lychees, kiwifruit, peaches, pineapples.
- Blend in more benefits: add coconut water (an instant dose of electrolytes, calcium,
potassium, and magnesium) or rooibos tea (protection against cancer and improvement
of the immune system and anti-inflammatory) for extra punch.
- Be Super alert: Some cocktails can contain as much as four units of alcohol.
Always make sure what your glass holds. Don’t be fooled by sweettasting
drinks – they are so easy to gulp down. Also avoid snacking
on too many salty or sweet nibbles as these can make you
thirstier, encouraging you to drink more.
Superfood check-list:
Add these ingredients with their superpower stuff to
your creative cocktails and punches:
- Passionfruit/Granadilla: believed to lower blood
pressure.
- Goji berries: Super rich in amino acids, antioxidants.
- Dark chocolate: the perfect indulgence – it lifts the
mood, boost energy and improves cardiovascular
health. The famous chocolate drink Brandy Alexander
has just scored some more brownie points.
Fun Fact
Researchers from
the Kasetsart
University in
Thailand and the
U.S. Department
of Agriculture
Research Service
showed that
adding ethanol,
the type of alcohol
in spirits, boosts
the antioxidants in
coloured fruit.
Super spice
In the mood for something to kick your brandy cocktail up a
notch? It’s super trendy to turn to the spice rack.
- Cinnamon has a positive effect on blood glucose levels (sprinkle
on hot toddies)
- Chilli contains antioxidant carotenes and flavonoids – and twice the amount
of vitamin C found in citrus fruits.
- Cayenne and black pepper have compounds that boost metabolism.
Spice tip: Add 1 or 2 sliced jalapeno peppers to sangria for a healthy kick.
22 [September 2013]
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23

Brandy
The Skinny cocktail
“Skinny drinks are phat.” Slimline cocktails
walk hand in hand with the wellness lifestyle,
promising a delicious sip without
the calorie commitment. Brandy is a pure
product low in natural sugar, making it the
perfect drink for those watching their carb.
levels and glycemic index (GI). As long as
you don’t enjoy your brandy with sweetened
mixers such as cola or other fizzy drinks
with high sugar levels, brandy remains a
wise choice for those minding their weight.
Brandy, especially pot still brandy with its exceptional taste profile,
can be diluted with unflavoured mineral water or soda water.
It has lower kilojoules than sweet cocktails such as Margaritas,
Cosmopolitans and certain liqueurs. By diluting your brandy with
water, you can extend your sipping pleasure. A high quality pot still
brandy offers a myriad of flavours that also comes to the fore with
added water or ice.
Good to know: A drink made with 25 ml of brandy and soda
water only has 250 kJ, compared to the 350-599 kJ for 120 ml dry
white or red wine. Semi sweet wine has up to 780 kJ.
Naartjie Mint Fizz
24 [September 2013]
Glass: Tall Cocktail
Method: Muddle mint and naartjie
in base of shaker, add ice and rest of
ingredients. Stir well.
Ingredients:
3 Naartjie segments
6 Mint leaves
25ml Brandy
12,5ml Agave syrup*
Top with Diet Sprite
*Agave syrup is
made from the agave
plant. It has a lower
glycemic index
than table sugar.
Available at health
stores and deli’s.

Home Bartending
Unleash your inner
MIXOLOGIST
1
in 10 easy steps
Now that cocktails have become so cool, installing a home bar is one
of the most popular DIY projects around. After all, the home bar is the
epitome of the ultimate male bonding space…. and you don’t have to
leave the comfort of your house to enjoy a Sidecar or a Hairy Dog.
Once all the muscle work has been done and bar’s been fitted , it’s time to stock up. Luckily there aren’t
many rules when it comes to setting up your own home bar, yet it’s best not to compromise on some of
the basics. Here are the top home bartending tips from the experts:
UPGRADE YOUR LIQUOR CABINET
Drink better not more. Always use topnotch quality spirits when mixing drinks. Your carefully
crafted home bar is no place for the cheap and nasties. Liquor is the strongest ingredient in
the drink, making it important to spend a little extra on quality.
TIP: When it comes to brandies you are spoilt for choice, as South Africa makes the finest brandies in the
world! Our standard brandies– also known as blended brandies – are eminently suitable for mixing, and
there are excellent mid-range brands available.
2
ICE
Your drink can only be as good as the
ingredients that you use. Make fresh
ice or buy it fresh. Don’t use ice that has
been sitting in your freezer for the past month.
Make sure that you use the correct type of ice.
When you blend drinks, start with crushed ice
as it blends better.
TIP: For shaking or stirring a cocktail, use firm
ice cubes, as they do not dilute a drink as quickly
as crushed ice. For drinks that are on the rocks,
you will want to use firm, small ice cubes that
will dilute the drink enough to impart flavour.
Tropical drinks require crushed ice.
3
FRESH JUICE
Use fresh squeezed juice. If you don’t
have time to squeeze the juice yourself,
use premium quality fresh juice (such as
orange juice) and use good mixers.
26
[September 2013]
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27

Home Bartending
4
BAR TOOLS
A bartender’s tools are as important
as a mechanic’s tools. You are going to
need a nice jigger (measuring ingredients
is everything!), a cocktail shaker, a strainer, a good
quality Boston shaker and stirrer, as well as a
muddler to mash ingredients in the bottom of a
glass, to get you going.
6
5
GLASS WARE
Buy the basics, even if you only buy a
few in each style. Every good home bar
needs cocktail glasses, Collins glasses, oldfashioned
glasses, high-ball glasses and martini
glasses. Be on trend and go for interesting, yet
smaller glasses.
TIP: Buy glassware that can be easily chilled
as cocktails are often served in chilled glasses.
Glassware is sometimes warmed to serve a
flaming drink. Potstill brandies – neat, with
some ice or dash of water – are best enjoyed in a
brandy balloon. Some cocktails, like the Hairy Dog
(combining brandy, Kahlua and fresh hot espresso
over ice cream) are served in a coffee cup.
SELECTION
Buy a selection of liquors. Start small and build with the basics. Once you have the basics, you
can start buying specialty liquors.
28 [September 2013]
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29

Home Bartending
7
8
PROPORTIONS
Use the right proportions when mixing your drinks. The key to a good drink is the taste.
Being too generous with the alcohol not only makes you an irresponsible host, it will also
ruin the drink.
DON’T DILUTE
Don’t shake a cocktail too long or allow
the drink to sit in its shaker once it has
been shaken because the ice will continue
to dilute the alcohol. The alcohol will become
watery, affecting the taste and appearance of your
drink. Of course, a certain amount of dilution is
required for a proper cocktail.
10
SHAKEN OR STIRRED?
Or perhaps muddled or blended or not at all. Be sure to mix the ingredients in your cocktail
well. The ingredients in a cocktail as well as your own preference dictate whether a cocktail
should be shaken or stirred or muddled or layered. When shaking a cocktail, take a look at the
ingredients. Mixing cream or heavy ingredients requires extended and vigorous shaking, while mixing
lighter ingredients requires less vigour.
9
EFFERVESCENCE
When using ingredients that sparkle,
such as Champagne, sparkling water
or club soda water, add them last and stir
gently. Never shake an effervescent ingredient
unless explicitly directed to do so because the
ingredient and the drink will lose its effervescence,
altering the taste and appearance of the drink.
30 [September 2013]

Cocktail Party
Chilled drinks, soft music, dim lights and close friends - Sounds fun?
Yes, we are talking about a cocktail party. Known as one of the most
stylish, enthralling and sophisticated parties of all, a cocktail party
is a nice way to let loose all your tensions and spend the time in a
relaxed manner.
Whether it is an after-work meeting with your
clients and business partners or a get together
with friends, sipping enticing cocktail drinks
and nibbling on delicious finger foods. With
chilled drinks in hand and a great conversation
topic, time passes smoothly when you attend a
cocktail party. A cocktail party isn’t a daunting
task, there are certain aspects of the party that
should be taken into consideration, to ensure
that everything is organised. Even if it is just
a casual get together with your friends, if you
arrange a cocktail party by planning it well,
it will leave a good impression on you, as the
host.
Here are some delicious snack recipes to
serve at your cocktail party:
? [September 2013]
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33

Cocktail Food
Biltong paté
Seared tuna &
ingredients
- 250g of tuna
- 1 French loaf sliced about 1 cm thick
- 1 bunch of asparagus
- Olive oil
- Balsamic vinegar
- ½ red onion chopped finely
- 1 clove of garlic
- 10g ground black pepper
method
34
ingredients
For the paté
- 200g biltong sliced
- 250g tub of cream
cheese
- Juice of one lemon
For the croutons
- 1 loaf of Rye bread
- 20g fennel seed
- 100ml water
Pierre Jourdan Brut
[September 2013]
method
For the paté: Place the biltong on a tray and place in a warm
oven (about 90°C). Leave until the biltong is completely
dry. Put into a food processor and blend to a fine powder.
In a mixing bowl, combine the cheese and biltong and mix
very well. Add lemon juice. Place into a serving bowl.
For the croutons: Bring water and fennel seed to the
boil. Remove from heat and cover, leave to cool for at
least an hour. Slice the bread as thinly as possible. Paint
the “fennel water” over each slice. Pack onto a tray and
leave to dry until crispy.
Pierre Jourdan Brut is fresh and crisp yet complex and rewarding on the palate. The “lime”
characteristics of the Chardonnay are leading and are well backed by the complexity
of Pinot Noir.
Heat a pan until smoking. Sprinkle the pepper
over the tuna as well as some salt. Sear the
tuna of in the pan (about five seconds a side).
Quickly remove from the pan and chill.
Blanch the asparagus in boiling water
until tender. Slice as thinly as possible.
Combine with onion, olive oil and balsamic
season to taste. Heat a grill pan till smoking,
brush the bread with oil and grill till a golden
brown colour (this can be done over a braai).
Cut the clove of garlic in half and rub the cut
end over the toasted bread while it is still warm.
Slice the tuna thinly and carefully arrange it on
the bread, spoon over the asparagus ”salsa”.
Garnish with some basil sprigs.
Pierre Jourdan Belle Rose
The palate reveals a lively presentation of rich strawberry and cherry flavours derived
from Pinot Noir - with an elegant dry finish.
[September mber2013] 35

Nuts
We paired our nuts with a
smokey barbeque flavour.
Try it - and impress
your friends!

Cocktail Food
JHB 43048
Game day
Mini Hamburgers
Nothing better to serve on game day! Serve with ice cold beer, and
everybody will have smiles on their faces.
ingredients
method
- 1/2 cup chopped onion
- 1 tablespoon butter
- 1 egg, lightly beaten
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon ground sage
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 500g lean ground beef (90% lean)
- 40 mini buns, split
- 450g cheese slices, cut into 4cm squares,
optional
- 40 dill pickle slices, optional
In a large skillet, sauté onion in butter.
Transfer to large bowl; add egg and
seasonings. Crumble beef over mixture
and mix well. Spread over bottom
halves of the buns; replace tops. Place
on baking sheets; cover with foil.
Bake at 180 o C for 20 minutes or
until meat is no longer pink. If desired,
place a cheese square and pickle on
each hamburger; replace tops and foil
and return to the oven for 5 minutes.
Makes 40 mini burgers.
FINDING TOMORROW’S
BAFANA TOGETHER
Buy a Castle Lager and help contribute towards us finding
our future Bafana stars.
Visit castlelager.co.za for more info.
It all comes together with a CASTLE.
FINDING TOMORROW’S
BAFANA
TOGETHER
38
[September 2013]
Not for Sale to Persons Under the Age of 18.

Cocktail Food
Best Ever
Jalapeno Poppers
ingredients
- 360g cream cheese, softened
- 240g shredded Cheddar cheese
- 1 tablespoon bacon bits
- 360g jalapeno peppers, seeded
and halved
- 1 cup milk
- 1 cup all-purpose flour
- 1 cup dry bread crumbs
- 2 litre oil for frying
method
In a medium bowl, mix the cream
cheese, Cheddar cheese and bacon
bits. Spoon this mixture into the
jalapeno pepper halves.
Put the milk and flour into
two separate small bowls. Dip the
stuffed jalapenos first into the milk
then into the flour, making sure
they are well coated with each.
Allow the coated jalapenos to dry
for about 10 minutes.
Dip the jalapenos in milk
again and roll them through the
breadcrumbs. Allow them to dry,
then repeat to ensure the entire
surface of the jalapeno is coated.
In a medium skillet, heat the
oil to 180 o C. Deep fry the coated
jalapenos 2 to 3 minutes each, until
golden brown. Remove and let
drain on a paper towel.
40
[September 2013]

Cocktail Food
Hot Tabasco ®
Crab Dip
ingredients
method
- 240g cream cheese, softened
- 1 medium onion, finely chopped
- 3 tablespoons dry sherry
- 2 tablespoons milk
- 2 tablespoons prepared horseradish, drained
- 2 tablespoons mayonnaise
- 1 1/2 teaspoons TABASCO® brand Original Red
Sauce
- 1/2 teaspoon dry mustard
- 1 cup fresh or canned crab meat, picked over
- Salt to taste
- 1/4 cup sliced almonds, toasted
Preheat oven to 180 o C. Combine
all ingredients except almonds
in a medium bowl and mix well.
Spoon into a shallow baking dish.
Bake 10 to 15 minutes until heated
through. Top with toasted almonds
and serve with crackers or sour
dough bread slices.
Makes about 2 cups.
42
[September 2013]

WI
NES INSP
SPIR
IRED
BY NATU
TURE
www.fleurducap.co.za
WE’VE GOT ANOTHER
GUILT-FREE PLEASURE FOR YOU.
BUY A
BOTTLE OF
NATURAL
LIGHT AND
YOU COULD
WIN A FULL
DAY SPA
VOUCHER.
WINES SO GOOD YOU’LL
WANT TO ENJOY IT
EVERY DAY.
SO AFFORDABLE
YOU’LL BE ABLE TO.
*BUY ANY 6 BOTTLES OF OBiKWA AND
RECEIVE A FREE WINE CRATE.
Promotion runs from 1 September - 31 October 2013. Promotion available to Makro customers
over the age of 18 years. Entry is automatic. Please update your details at reception counter in the
main store. For detailed terms and conditions refer to www.makro.co.za
THIS PROMOTION RUNS FROM 1 SEPTEMBER - 31 OCTOBER 2013. WHILE STOCKS LAST.
Not for Sale to Persons Under the Age of 18.
Not for Sale to Persons Under the Age of 18.

Cocktails
Pineapple
Pleasure
Pineapple
Castaway
Pineapple
Palm
Pineapple
Sunrise
ingredients
ingredients
- 50ml SKYY Infusions Pineapple Vodka
- 25ml Triple Sec
- Splash of fresh lemon juice
method
Shake and strain into a chilled, sugar-rimmed
cocktail glass, or garnish with fresh pineapple
wedge.
ingredients
- 100ml SKYY Infusions Pineapple
- 50ml Orange Juice
- 50ml Pineapple Juice
- 37.5ml Ginger Liqueur
- 12.5ml Fresh Lime Juice
method
Combine all ingredients. Add ice. Shake and strain
into a 375ml ice-filled hurricane glass. Serve with
a pineapple wedge or pineapple straw.
ingredients
- 37.5ml SKYY Infusions Pineapple
- 25ml Fresh Lime Juice
- 6.25ml - 12.5ml Simple Syrup
- 3 Basil leaves
method
Muddle, shake and strain into a chilled martini
glass. Garnish with pineapple
- 25ml SKYY Infusions Pineapple
- 25ml SKYY Infusions Citrus
- 25ml Triple Sec
- 25ml Pineapple Juice
- Splash of Honey
- Splash of Grenadine
method
Shake all ingredients with ice and
pour into a collins glass. Garnish with
pineapple and orange. Accessorize e
with an umbrella.
46 [September 2013]
[September 2013]
47

MIXING WITH
Summer is fast approaching and that means one thing, cocktail bars will soon be teeming with trendy, young revellers
looking for this season’s hottest new cocktail. And they may just find it, in an unexpected place.
Fortified wines like those from South African producer MONIS, are lining up to be the next big thing, and they are
definitely onto something. MONIS produces three Sherry-style fortified wines, namely, Pale Dry, Medium Cream and Full
Cream, which have become favourites in South African households, bars and restaurants alike. Now Monis is embarking on
a journey to bring the growing trend of fortified cocktails to the South African market.
All over the world, from the high streets of London to New York’s trendy boroughs, we are experiencing a revival of
fortified cocktails involving sherry-style cocktail mixers. We say revival, because while Sherry-based cocktails might be
something new to the South African market, they enjoy a long history as a great mixer.
During the 19th century fortified wines, including sherry and port, were extremely popular cocktail ingredients, popping
up in all sorts of drinks, including Shrubs, Flips, Possets and Cobblers. In fact, in the 1888 edition of his Bartenders’ Manual,
Harry Johnson described the Sherry Cobbler as “without doubt the most popular beverage in the country.”
So why is the world of fortified cocktails experiencing a 21st Century revival? As Ryan Duvenage from Barcode Bespoke
Bar Services, a national mixology company, explains “Sherry is comparatively low in alcohol, when placed next to the spirits
usually used in cocktails. This means that it’s particularly well suited to South African summers. In the heat people want a
drink that is refreshing and Sherry cocktails provide this balance between alcohol level and refreshment.” He continues, “It’s
more than just another arrow in the quiver of local bartenders and mixologists, it’s a drink that is uniquely suited to the
South African climate and provides a credible alternative to the spirit-based cocktails that have become standard fare at
bars and lounges.”
It is in line with these international trends that MONIS recently engaged Barcode to develop a range of signature drinks,
which could help bring the world of Fortified Cocktails to life. The cocktails range from the blissfully simple, such as Pale
Dry topped off with Dry Lemon and a twist, to the palate-challenging complexity of Pale Dry & Full Cream as well as
Drambuie, Absinthe and Bitters. After all, cocktails need to provide a range of flavours, because we all have
different tastes.
Below you will find three of our favourites:

THE PALE DRY SOUR
WHAT YOU NEED
35MLM
MONI
ONISP
PALE
DRY
20MLS
SUGA
UGARS
SYRU
YRUP
25MLL
LEMO
EMONJ
JUIC
UICE
2D
DASH
ASHES
OF BITTER
TERS
MEDIUM CREAM COBBLER
WHAT YOU NEED
50MLM
MONI
ONISM
MEDI
EDIUM
CREAM
2T
TEAS
EASPOO
POONS
CASTOR
SUGAR
The ingredients are shaken together and then strained into a rock glass, before
being garnished with a lemon twist. This cocktail provides a Sherry alternative for
the wide variety of Sour-style drinks out there - the Sherry avours make way for
the beautiful interplay between sugar and lemon juice on the palate.
FULL CREAM KIR REAL
WHAT YOU NEED
25MLM
MONI
ONISF
FULL
CREAM
AS
SOUT
OUTHA
AFRI
FRICAN
MCCS
SUCH
AS PONGR
NGRACZ
1W
WHEE
HEELO
OFL
LEMO
EMON
1W
WHEE
HEELO
OFO
ORAN
RANGE
then poured unstrained into a Collins glass before being elaborately
garnished with a mint sprig, fresh raspberries and an orange slice. This
is the perfect drink for hot summer days with a beautiful refreshing
nature and complimentary blend of citrus and herry aours.
As many of you will know the Kir Royale is a staple welcome drink or aperitif, it is
usually made with champagne and Cassis, but in this case the Cassis makes way for
the powerful avour of onis ull Cream, hence real- the Spanish for royal. t
is then ntopped off with a high uality CC such as .C. e Rou rut or ongrac
and nally a blackberry skewered on a toothpick is placed across the lip of the
Champagne ute, to give you a beautifully presented welcome drink
with a difference.
The possibilities for Sherry-based cocktails are almost endless, providing both interesting variations on
established drinks, but also new avour territory where few barmen have dared to go before. hy not
pick up a bottle of S and try one of the ones mentioned above.
Cheers.

Cocktails
Rémy Martin ® Rémy Martin ® Rémy Martin ® Rémy Martin ®
Jasmine Tea
Side Car
Pineapple
French Mojito
ingredients
- 45ml Rémy Martin VSOP
- 15ml simple syrup
- Iced jasmine tea
- Dash of fresh lemon juice
- Slice of lemon as garnish
method
Pour Rémy Martin VSOP, the simple syrup
and the jasmine tea in a long drink glass over
crushed. Add a dash of lemon juice, stir and
add a straw.
ingredients
ingredients
- 45ml Rémy Martin VSOP
- 22.5ml Cointreau
- 15ml lemon juice - 45ml Rémy Martin VSOP
- Pineapple juice
method
Shake all the ingredients with ice and strain into
a chilled martini glass. Garnish with an orange
peel.
method
Pour Rémy Martin VSOP in a highball glass over
ice and top with pineapple juice.
ingredients
- 45ml Rémy Martin VSOP
- 30ml fresh lime juice
- 1 tbsp brown sugar
- 7 to 10 mint leaves
- 90ml sparkling water
method
Place mint leaves, Rémy Martin VSOP, sugar,
and lime juice in the glass, muddle, and add
crushed ice. Topped with sparkling water and
garnish with mint leaves.
52 [September 2013]
[September 2013]
53

Cocktails
Rémy Martin ® Rémy Martin ®
Knockout
Mango
ingredients
- 45ml Rémy Martin VSOP
- 30ml Cointreau
- Splash of pineapple juice
- Splash of cranberry juice
method
Pour Rémy Martin VSOP and Cointreau in
a highball glass over ice and add a splash of
pineapple juice and one of cranberry juice.
Garnish with fresh raspberries
ingredients
- 45ml Rémy Martin VSOP
- Mango nectar
method
Pour Rémy Martin VSOP in a highball glass over
ice and top with mango nectar.
54 [September 2013]

Cocktails
Ama-Lekker
Licious
Boktail
ingredients
- 25ml brandy
- 12.5ml triple sec
- 15ml fresh lemon juice
- Dash of bitters
- 12.5ml peach syrup
- 50ml cranberry juice
method
Shake all ingredients with ice and strain into
glass.
Glass: Whiskey tumbler
Garnish: Flamed orange and sherbet sugar
lip on the side
ingredients
- 25ml brandy
- 25ml triple Sec
- 25ml lemon juice
- 25ml sugar syrup
- 75ml cola
method
Shake and strain
Glass: Brandy Balloon
Garnish: Pineapple wedge with half green
cherry and leaf
56
[September 2013]

Cocktails
Eldorado
Sunset
Peach/Apricot
Vice
ingredients
- 30ml brandy
- 20ml sugar syrup
- 4 basil leaves
- ½ pear
- ¼ lemon grass
- Top up ginger ale
method
Add sugar syrup to shaker, then muddle
lemon grass, then basil, then pear. Add other
ingredients. Shake and strain
Glass: Highball
Garnish: Lemongrass
ingredients
- 50ml brandy
- 200ml peach / apricot juice
- No ice
method
Mix
Glass: Balloon
58
[September 2013]

Remy Martin
Advert

Cocktails
Turkish Delight
Martini
Splash
With the delicious Range of
liqueurs,
THE POSSIBILITIES OF FUN
& FLAVOUR ARE ENDLESS!
Cosmopolitan
INGREDIENTS
12.5ml Butlers Triple Sec
37.5ml Eristoff Vodka
50ml Cranberry juice.
Squeeze a 1/2 half lime or
add half tot of Roses Lime Cordinal.
Add ingredients into a shaker with ice.
Shake and strain into a Martini glass.
Garnish with a twist of orange peal.
Rose Petal
Martini
INGREDIENTS
25ml Butlers Rose
25ml Eristoff Vodka
50ml Cranberry Juice
Add all ingredients into a shaker
with ice. Shake & strain into
your Martini Glass.
Garnish with Rose Petals.
ingredients
25mls Butlers Rose
25mls Nachtmuzik chocolate liqueur
25mls fresh cream
25mls Fresh milk
method
Pour all ingredients into shaker with ice,
shake well & fine strain. Pour into a chilled
Martini glass and garnish with grated white
chocolate.
ingredients
18.75ml Butlers Cherry liqueur
25ml Eristoff Vodka
Top with white Grapetizer
method
Drink Making Method
Build ingredients over ice in a Collins glass and
garnish with a cherry on a stick.
62
[September 2013]

Cocktails
Rock
Shandy
Mojito
Classic
ingredients
- 25ml Roses Lime cordial
- 6 Drops Angostura Bitters
- Lemonade
- Soda water
method
Take a tall glass and add lots of ice. Add one
shot (25ml) of Roses Lime cordial and fill
the glass with half lemonade and half soda.
Add six dashes of Angostura® aromatic
bitters. Garnish with two slices of lemon
into the glass.
ingredients
- 6-8 Fresh mint leaves
- 2 tsp Castor sugar
- 25ml Freshly squeezed Lime Juice
- 50ml Bacardi rum
- 3 Dashes Angostura bitters
- Top up with soda water
- Garnish: Mint sprig
method
Muddle mint in an Inverness Tumbler glass
with sugar and dash of Rum. Add Soda, Lime
Juice and 3 Dashes of Angostura Bitters. Stir in
crushed ice. Cap with some extra crushed ice
and garnish with a sprig of mint.
64
[September 2013]
[September 2013]
?

Cocktails
Disaronno
Almond Kiss
Disaronno
Love Bite
Orange
1 part Disaronno
Top up with Orange juice
Garnish with a slice of
Orange
ingredients
ingredients
- 6 x Tots Disaronno
- 3 x Tots Vodka
- 3 x Tots Butlers Banana Liqueur
- 500ml Orange Juice
- 250ml Lemonade/Sprite
- 1/2 Lemons
- 6 x Cherries
- 2 x Glasses of ice
method
Take a 1,5L Jug and add 2 glasses of ice. Add
the Disaronno, Vodka and Butlers Banana
Liqueur. Top with Orange Juice and Lemonade.
Garnish with sliced lemons and cherries.
68 [September 2013]
- 6 x Tots Disaronno
- 3 x Tots Vodka
- 4 x Tots Butlers Strawberry Liqueur
- 500ml Cranberry Juice
- 250ml Lemonade/Sprite
- 5 x Strawberries
- Sliced Lemon
- 2 x Glasses of ice
method
Take a 1,5L Jug and add 2 glasses of ice. Add the
Disaronno, Vodka and Butlers Strawberry Liqueur.
Top with Cranberry Juice and Lemonade or Sprite.
Garnish with strawberries and sliced lemon.
Sour
1 part Disaronno
1 Freshly Squeezed Lemon
A Spoon of sugar
Shake ingredients together,
and pour over ice
Add a cherry as garnish
Enjoy Responsibly. Not for Sale to Persons Under the Age of 18.

Cocktails
Dark Maria
Tia Breeze
1 Part Tia Maria
1 freshly brewed Espresso
1 Part Vodka
1 spoon of Sugar
Cold-shake ingredients together
and serve in a Martini Glass
1 1/2 Parts of Tia Maria
1/2 Part Marula Cream
Serve in a double shot glass.
ingredients
- 1 Part Tia Maria
- 1 Part Bacardi Oakheart Rum
- Coke
method
Pour Tia Maria over ice with a shot of Rum.
Top with Coke.
ingredients
- 1 Part Tia Maria
- Cranberry Juice
method
Pour the Tia Maria over ice and top with
Cranberry Juice.
70 [September 2013]
Enjoy Responsibly. Not for Sale to Persons Under the Age of 18.

Buy any bottle of Plaisir de Merle Wine
WIN
METHOD CAP CLASSIQUE
GRAND BRUT
6 BOTTLES OF PLAISIR DE MERLE
The competition runs from 1 September to 31 October 2013. Entry is automatic.
Competition open to all Makro customers over the age of 18 years. Winners
will be contacted telephonically. Update your details at the reception counter
in the main store. For detailed competition rules refer to www.makro.co.za
Not for Sale to Persons Under the Age of 18.