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HOT WINTER<br />
DRINKS...<br />
Who says winter recipes always have to be about<br />
food? These winter drink and cocktail recipes courtesy<br />
of Truman & Orange’s, Dean Spencer, will warm up<br />
any cold evening or occasion – guaranteed!<br />
THE RUM REVOLUTION<br />
The drink Raspberry of the Eye<br />
Internationally, strong tiki drinks are back in fashion; and, deservedly so, rum<br />
is also gaining popularity locally. More and more consumers are recognising<br />
that rum can be seen as just as good a drink as whisky and will be demanding<br />
quality rum cocktails made with fresh fruits, homemade syrups and good<br />
bitters – something else that is equally fashionable at the moment. Rum is a<br />
versatile ingredient, as it can be enjoyed across the sweet and dry spectrum of<br />
drinks – it is versatile with both fruit and coffee flavours.<br />
Ingredients<br />
50ml Don Papa 10-Year-Old Rum; 50 ml raspberry syrup; 25ml lime juice;<br />
15ml cellulose; a crack of salt<br />
Method<br />
Mix ingredients together before garnishing with a dusting of cacao<br />
and raspberry.<br />
Main ingredient<br />
Distilled from some of the finest sugar cane in the world, Don Papa Rum is<br />
aged for 10 years in American oak barrels in the foothills of Mount Kanlaon<br />
in the Philippines. After aging, the rum is charcoal-filtered to remove any<br />
tannins and impurities before being blended to perfection.<br />
Tasting notes include a fruitiness in aroma, vanilla, honey and candied fruit<br />
on the palate and the finish is long and richly textured.<br />
Don Papa Rum sells for R599.<br />
AN ARTISAN’S TREAT<br />
The drink Café Ahumado<br />
With the focus on all things natural and<br />
organic, cocktails featuring artisanal<br />
ingredients are increasing in popularity<br />
and mescal (a distilled alcoholic beverage<br />
made from any type of agave) is a fine<br />
example of a popular ingredient used.<br />
2018 saw a huge jump in mescal sales<br />
around the world and <strong>2019</strong> is set to<br />
continue this trend. Mexico’s smoky agave<br />
spirit is ‘winter cocktail-friendly’ as it warms<br />
you up almost instantly. You can have it<br />
neat ... or try it with coffee and a decadent<br />
chocolate treat to really bring out the dark<br />
chocolate flavours.<br />
Ingredients<br />
50ml Montelobos Mescal; 25ml Ancho<br />
Reyes or 1883 Red Pepper Syrup; 200ml<br />
brewed coffee; 2 dashes Angostura Bitters;<br />
cinnamon stick (to garnish)<br />
Method<br />
Combine all ingredients and stir. Garnish<br />
with a cinnamon stick and serve.<br />
Main ingredient<br />
Montelobos is an artisanal mescal,<br />
handmade in small batches in the<br />
500-year-old tradition. The mescal is<br />
distilled from harvested agave piñas that<br />
have been roasted for days in a special<br />
firepit, giving it a distinctive smoky flavour.<br />
Tasting notes include anise, banana and<br />
pineapple in the aroma, roasted agave,<br />
vanilla and firewood on the palate and<br />
the finish is refined with balanced smoke<br />
shifting between chilli and dark chocolate.<br />
Montelobos Mescal sells for R599.<br />
26 Get It <strong>Pretoria</strong> <strong>July</strong> <strong>2019</strong>
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