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THE ORIGINAL
MOBILE BAR

PRESENTING LIQUIDCHEFS MOBILE

Mobile bar services should offer more than superb drinks.
They should be breathlessly exciting, perfectly organised,
flawlessly arranged and stylistically beautiful.


They should be carried out by people who love their work. Who are members
of a liquid movement. Who focus on the big picture and the little details.

That’s LiquidChefs, South Africa’s original mobile bar service. And that’s our
mission: to deliver thrilling tailored beverage services.

Wherever you want it. Whatever it’s for.

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BREATHLESSLY EXCITING &
& PERFECTLY ORGANISED

Because our bars and services are customisable, you’re able to
hand-pick the ingredients and leave the rest up to us.

VIEW OUR SERVICES

FROM RAW INGREDIENTS TO
THE PERFECT ACTIVATION

Your favourite cocktails premixed in a 4 Litre jar or a 330ml bottle.

VIEW OUR 4L PREMIXES VIEW OUR 330ML PREMIXES

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FLAWLESSLY ARRANGED &
STYLISTICALLY BEAUTIFUL

The trick to the perfect event lies in the recipe.

DISCOVER OUR COCKTAILS HOW TO MAKE THEM

LIQUID COCKTAILS
  • Mint Julep

    INGREDIENTS
    • 12 Mint leaves
    • 25ml Sugar Syrup
    • 50ml Bourbon
    • 3 dashes Angostura
    METHOD
    • Place 12 mint leaves into the serving glass
    • Pour 25ml of sugar syrup into the glass (1:1 sugar and water)
    • Press the mint and sugar syrup together using a muddle stick
    • Pour two shots of bourbon and 3 dashes of bitters over the mixture
    • Top the ingredients with crushed ice and stir
    • Add more crushed ice to the mixture
    • Garnish the drink with a mint sprig dusted with icing sugar, dehydrated orange wheel and 2 straws
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  • Smoked Thyme & Naartjie Coupe

    INGREDIENTS
    • 1 full naartjie
    • 20ml rooibos syrup
    • 20ml egg white
    • 12,5 ml lemon juice
    • 37,5 ml brandy
    METHOD
    • • Place woodchips on a small wooden bar
    • Use a blowtorch to burn the woodchips. Then immediately place a coup glass over the smoking woodchips to smoke the glass up
    • Place one full naartjie into a shaker
    • Pour 20ml of rooibos syrup over the naartjie
    • Use a muddle stick to press the naartjie and syrup together
    • Fill the shaker with cubed ice
    • Pour a shot and half of brandy, half a shot of lemon juice and 20ml of egg white over the mixture
    • Close the cocktail shaker and shake vigorously for 20 seconds
    • Remove the coup glass from the woodchips and prepare it for serving
    • Fine strain the cocktail into the glass
    • Garnish with a sprig of thyme
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  • Sage & Marmalade Affair

    INGREDIENTS
    • 37,5ml vodka
    • 25ml Guava, sage and marmalade solution
    • 25ml grapefruit juice
    • 12,5ml lemon juice
    • Top with Cintron original
    • Top with soda water
    METHOD
    • Fill your cocktail shaker with cubed ice
    • Pour 37,5ml of vodka, 25ml of guava, sage and marmalade mixture as well as 25ml of grapefruit juice. Add 12,5ml lemon juice
    • Close the cocktail shaker and shake vigorously for 20 seconds
    • Strain the Cocktail into a stemmed tumbler over cubed ice
    • Top it off with soda water and Cintron original
    • Garnish with a rosemary sprig and dehydrated orange wheel
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  • Pineapple Mojito

    INGREDIENTS
    • 4 Lime Quarters
    • 8-12 Mint leaves
    • 15ml Sugar syrup
    • 25ml pineapple juice
    • 37,5ml Rum
    • Topped with pineapple Cintron
    METHOD
    • Place 4 lime quarters and 8 to 12 mint leaves into a tall glass.
    • Pour 15ml of sugar syrup over the ingredients (1:1 sugar and water)
    • Press the limes, mint and sugar syrup together using a muddle stick
    • Pour a shot and a half of white rum and one shot of fresh pineapple juice over the mixture
    • Top with crushed ice and mix the ingredients thoroughly
    • Pour pineapple Cintron into the glass to top it off
    • Add a little more crushed ice
    • Garnish with a pineapple wedge, 3 pineapple leaves and 2 long straws
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  • Basil & Cranberry Infusion

    INGREDIENTS
    • 2 Chunks of watermelon
    • 4 Basil leaves
    • 12.5ml Sugar syrup
    • 37.5ml Vodka
    • 25ml Cranberry juice
    • Top up with cranberry Cintron
    METHOD
    • Put 2 chunks of watermelon and 4 basil leaves into a shaker
    • Pour 12,5ml of sugar syrup over the ingredients
    • Press the watermelon, fresh basil and syrup together using a muddle stick
    • Fill the shaker with cubed ice
    • Pour a shot and half of vodka and 25ml measure of cranberry juice into the shaker
    • Close the cocktail shaker and shake vigorously for 20 seconds
    • Place crushed ice into a tumbler
    • Pour the cocktail into the glass over the ice
    • Garnish with a leaf of basil and two rhubarb sticks and 2 short straws
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  • Dry Martini

    INGREDIENTS
    • 75ml Gin or Vodka
    • 10ml Vermouth
    METHOD
    • Cool a martini glass by placing ice into it and setting it aside
    • Fill your cocktail shaker with cubed ice
    • Pour 3 shots of gin or vodka and 10ml of vermouth
    • Either close the cocktail shaker and shake vigorously for 20 seconds or stir in the shaker with a bar spoon
    • Remove the ice from the chilled martini glass
    • Pour the liquid through a fine tea strainer into the martini glass
    • Garnish with a lemon zest or 3 olives on a stick
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  • Dirty Martini

    INGREDIENTS
    • 75ml Gin or Vodka
    • 15ml olive brine
    METHOD
    • Cool a martini glass by placing ice into it and setting it aside
    • Fill your cocktail shaker with cubed ice
    • Pour 3 shots of gin or vodka and 15ml of olive brine
    • Either close the cocktail shaker and shake vigorously for 20 seconds or stir in the shaker with a bar spoon
    • Remove the ice from the chilled martini glass
    • Pour the liquid through a fine tea strainer into the martini glass
    • Garnish with a lemon zest or 3 olives on a stick
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  • Wet Martini

    INGREDIENTS
    • 75ml Gin or Vodka
    • 25ml Vermouth
    METHOD
    • Cool a martini glass by placing ice into it and setting it aside
    • Fill your cocktail shaker with cubed ice
    • Pour 3 shots of gin or vodka and one shot of vermouth
    • Either close the cocktail shaker and shake vigorously for 20 seconds or stir in the shaker with a bar spoon
    • Remove the ice from the chilled martini glass
    • Pour the liquid through a fine tea strainer into the martini glass
    • Garnish with a lemon zest or 3 olives on a stick
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  • Bellini

    INGREDIENTS
    • 25ml Peach puree
    • 25ml Peach liqueur
    • Top with Champagne
    METHOD
    • Pour 25ml of peach puree and 25ml of peach liqueur into a champagne flute
    • Top the mixture of with champagne or sparkling wine
    • Garnish the drink with a rose petal
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  • Bloody Mary

    INGREDIENTS
    • 50ml Vodka
    • 25ml Lemon juice
    • Top with Tomato juice
    • 5 dashes Worcester sauce
    • 4 pinches salt
    • 2 pinches black pepper
    • 3 drops Tabasco sauce
    METHOD
    • Pour a double shot of vodka and 25 ml of lemon juice to the glass
    • Add 4 pinches of salt, 2 pinches of black pepper and 3 drops of tabasco sauce.
    • Stir in the glass with a bar spoon
    • Top with tomato juice and 5 dashes of Worcester sauce
    • Garnish with a salt and pepper rim, celery stick and a lemon slice
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  • Whiskey Sours

    INGREDIENTS
    • 50ml Bourbon/whiskey
    • 25ml Lemon juice
    • 3 dashes Angostura
    • 15ml Sugar Syrup
    • 10ml Egg white
    METHOD
    • Fill your cocktail shaker with cubed ice
    • Pour 50ml of either bourbon, gin or amaretto
    • Add a shot of lemon juice, 3 dashes of bitters, 15ml of sugar syrup and 10ml of egg white
    • Close the cocktail shaker and shake vigorously for 20 seconds
    • Pour the liquid through a fine tea strainer into the tumbler
    • Garnish with a lemon zest and a cherry
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  • Manhattan

    INGREDIENTS
    • 50ml Bourbon
    • 25ml Sweet vermouth
    • 4 dashes Angostura
    • 10ml Maraschino juice
    METHOD
    • Cool a martini glass by placing ice into it and setting it aside
    • Fill your cocktail shaker with cubed ice
    • Pour 50ml of bourbon, 25ml of sweet vermouth, 4 dashes of bitters and 10ml of maraschino juice into the shaker
    • Either close the cocktail shaker and shake vigorously for 20 seconds or stir in the shaker with a bar spoon
    • Remove the ice from the chilled martini glass
    • Pour the liquid through a fine tea strainer into the martini glass
    • Garnish with a lemon zest and cherry
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  • Old Fashioned

    INGREDIENTS
    • 50ml Bourbon
    • 15ml Sugar Syrup
    • 4 drops Angostura
    METHOD
    • Pour 15ml of sugar syrup in a tumbler
    • Add 2 blocks of ice and stir
    • Add 4 drops of bitters, 2 cubes of ice and stir again
    • Add one shot of bourbon, 2 blocks of ice and stir
    • Add another shot of pour and 2 more blocks of ice and stir
    • Garnish with an orange twist and cherry
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  • Maverick Martini

    INGREDIENTS
    • 37.5ml vodka
    • 15ml Passoa passion fruit liqueur
    • 20ml vanilla syrup
    • 25ml granadilla juice
    METHOD
    • Cool a martini glass by placing ice into it and setting it aside
    • Fill a cocktail shaker with cubed ice
    • Pour a shot and a half of vodka and 15ml of Passoa passion fruit liqueur into the shaker
    • Add 20ml of vanilla syrup and 1 shot of fresh granadilla juice
    • Close the cocktail shaker and shake vigorously for 20 seconds
    • Remove the ice from the chilled martini glass
    • Pour the cocktail through a fine tea strainer into the martini glass
    • Cut a whole granadilla in quarters and float one quarter in the cocktail
    • Put a teaspoon into the glass
    • Pour a shot of sparkling wine and serve together
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  • Granadilla & Mango Daiquiri

    INGREDIENTS
    • 37.5ml Bacardi
    • 12.5ml lemon juice
    • 25ml sugar syrup
    • 25ml mango puree
    • 25ml passion fruit puree
    METHOD
      • Pour a shot and half of white rum into the blender along with half a shot of fresh lemon or lime juice and one shot of sugar syrup
      • Add the mango and passion fruit purees to the mixture
      • Add crushed ice
      • Turn the blender on for 30 seconds to get the desired consistency
      • Turn off the blender and pour into a coup or martini glass
      • Garnish with a pineapple slice and 2 short straws
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  • Strawberry Daquiri

    INGREDIENTS
    • 37.5ml Bacardi
    • 12.5ml lemon juice
    • 25ml sugar syrup
    • 25ml strawberry liqueur
    • 30ml strawberry puree
    METHOD
    • Pour a shot and half of white rum into the blender along with half shot of fresh lemon or lime juice and one shot of sugar syrup
    • Add 25ml of strawberry liqueur and 30ml of strawberry puree to the blender
    • Add crushed ice
    • Turn on the blender for 30 seconds to achieve the desired consistency
    • Turn off the blender and pour mixture into a coup or martini glass
    • Garnish with a strawberry slice and 2 short straws
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  • Grapefruit and Honey Julep

    INGREDIENTS

     

    • 4 Lime quarters
    • 8 Mint leaves
    • 12.5ml Runny honey
    • 12.5ml Pomegranate syrup
    • 37.5ml Maker’s Mark
    • 25ml Grapefruit juice
    METHOD
    • Place 4 lime quarters and 8 mint leaves into a shaker.
    • Pour 12,5ml of honey or honey syrup and 12,5ml of grenadine or pomegranate syrup over the ingredients
    • Press the mint leaves, limes and syrups together using a muddle stick
    • Fill the shaker with cubed ice
    • Pour a shot and half of Maker’s Mark Bourbon and a shot of fresh grapefruit juice over the mixture
    • Close the cocktail shaker and shake vigorously for 20 seconds
    • Fill a short glass with crushed ice
    • Pour the cocktail over the crushed ice
    • Garnish with a dehydrated orange wheel, a mint sprig, 2 rhubarb stikcs and 2 straws
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  • Candy Floss Margarita

    INGREDIENTS
    • Pink candy floss
    • 50ml tequila
    • 50ml Triple Sec
    • 25ml lime cordial
    • 12,5ml lemon juice
    METHOD
    • Put a tuft of candy floss into a coup or martini glass and set to one side
    • Fill your cocktail shaker with cubed ice
    • Pour 50ml of tequila and triple sec and then one shot of lime cordial and half a shot of fresh lemon juice into the shaker
    • Close the cocktail shaker and shake vigorously for 20 seconds
    • Pour the Margarita through a fine tea strainer over the candy floss in your coup or martini glass
    • Garnish by floating an edible flower into the centre of the drink
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  • Passionfruit Caiprioska

    INGREDIENTS
    • 8-12 lime quarters
    • 15ml sugar syrup
    • 25ml passion fruit pulp
    • 37,5ml vodka
    METHOD
    • Place 8 to 12 lime quarters in a short glass
    • Pour 15ml of sugar syrup over the limes
    • Use a muddle stick to press the limes and sugar syrup together
    • Pour a shot and a half of vodka and one shot of granadilla pulp over the mixture
    • Top off the ingredients with crushed ice and mix thoroughly
    • Add more crushed ice after mixing
    • Garnish with a granadilla quarter and a pineapple leaf with 2 short straws
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  • Caipirinha

    INGREDIENTS
    • 8-12 lime quarters
    • 15ml sugar syrup
    • 37,5ml rum
    METHOD
    • Place 8 to 12 lime quarters in a short glass
    • Pour 15ml of sugar syrup into the glass
    • Use a muddle stick to press the limes and sugar syrup together
    • Pour a shot and a half of white rum over the mixture
    • Top the ingredients with crushed ice and mix thoroughly
    • Add more crushed ice to the drink
    • Garnish with a lime wheel, cocktail card and 2 short straws
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  • Champagne Mojito

    INGREDIENTS
    • 4 lime quarters
    • 8-12 mint leaves
    • 15ml sugar syrup
    • 25ml strawberry juice
    • 37,5ml rum
    • Topped with sparkling wine
    METHOD
    • Place 4 lime quarters and 8 to 12 mint leaves into a tall glass.
    • Pour 15ml of sugar syrup over the ingredients (1:1 sugar and water)
    • Press the limes, mint and sugar syrup together using a muddle stick
    • Pour a shot and a half of white rum and one shot of fresh strawberry juice over the mixture
    • Top with crushed ice and mix the ingredients thoroughly
    • Pour champagne into the glass to top it off
    • Add a little more crushed ice
    • Garnish with a strawberry slice, mint sprig dusted with icing sugar and 2 long straws
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  • Watermelon and Basil Infusion

    INGREDIENTS

     

    • 2 Chunks of watermelon
    • 4 Basil leaves
    • 12.5ml Sugar syrup
    • 37.5ml Vodka
    • 50ml Cranberry juice
    METHOD
    • Place ice into a tulip and set aside to chill
    • Put 2 chunks of watermelon and 4 basil leaves into a shaker
    • Pour 12,5ml of sugar syrup over the ingredients
    • Press the watermelon, fresh basil and syrup together using a muddle stick
    • Fill the shaker with cubed ice
    • Pour a shot and half of vodka and 50ml measure of cranberry juice into the shaker
    • Close the cocktail shaker and shake vigorously for 20 seconds
    • Remove the ice from the tulip glass
    • Pour the cocktail into the glass
    • Garnish with a leaf of basil tied through a rhubarb knot
    • Peg the rhubarb and basil decoration to the rim of the glass
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  • Pineapple and Ginger Infusion

    INGREDIENTS
    • 1 slice pineapple
    • 2 slices ginger
    • 15ml sugar syrup
    • 37.5ml Vodka
    • 50ml pineapple juice
    METHOD
    • Place ice into a tulip or martini glass and set aside to chill
    • Place one slice of pineapple and 2 slices of fresh ginger into a shaker
    • Pour 12,5ml of sugar syrup over the ingredients
    • Use a muddle stick to press the pineapple, ginger and syrup together
    • Fill the shaker with cubed ice
    • Pour a shot and half of vodka and a double shot of pineapple juice over the mixture
    • Close the cocktail shaker and shake vigorously for 20 seconds
    • Throw out the ice from the tulip and martini glass
    • Pour the cocktail into the glass
    • Garnish with a vanilla foam
    • Sprinkle cinnamon over the foam and brule’ the the two together with a blowtorch
    • Place a star anise on top and in the middle of the drink
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  • Mojito

    INGREDIENTS

     

    • 4 Lime Quarters
    • 8-12 Mint leaves
    • 15ml Sugar syrup
    • 37,5ml Rum
    • Dash of lemon juice (optional based on the flavour of the limes)
    METHOD
    • Place 4 lime quarters and 8 to 12 mint leaves in a tall glass
    • Pour 15ml of sugar syrup into the glass (1:1 sugar and water)
    • Press the limes, mint and sugar syrup together using a muddle stick
    • Pour a shot and a half of white rum over the mixture
    • Top the ingredients with crushed ice and mix thoroughly
    • Add more crushed ice to the mixture
    • Garnish the drink with a lime wedge, mint sprig dusted with icing sugar and 2 long straws
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  • Kiwi and cucumber infusion

    INGREDIENTS
    • 3 Slices cucumber
    • 25ml Kiwi Puree
    • 10ml Sugar syrup
    • 37.5ml Vodka
    • 25ml Cloudy apple juice
    METHOD
    • Place ice into a tulip or martini glass to chill while you make the cocktail
    • Put 3 slices of cucumber and a quarter of a kiwi into a shaker
    • Pour 10ml of sugar syrup over the mixture
    • Press the kiwi, cucumber and syrup together using a muddle stick
    • Fill the shaker with cubed ice
    • Pour a shot and half of vodka and 25ml of apple juice into the drink
    • Close the cocktail shaker and shake vigorously for 20 seconds
    • Throw out the ice from your tulip or martini glass
    • Pour the cocktail into the glass
    • Garnish the drink with a slice of cucumber on the rim and cucumber ribbon on the stem
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  • Margarita

    INGREDIENTS
    • 50ml tequila
    • 50ml Triple Sec
    • 25ml lime cordial
    • 12,5ml lemon juice
    METHOD
    • Rub the rim of your coup or martini glass with a lime or lemon and dip into salt to rim the edge of the glass
    • Fill a cocktail shaker with cubed ice
    • Pour 50ml of tequila and Triple Sec, followed by one shot of lime cordial and half a shot of fresh lemon juice into a shaker
    • Close the cocktail shaker and shake vigorously for 20 seconds
    • Pour the mixture through a fine tea strainer into a rimmed coup or martini glass
    • Garnish by placing a lime wheel on the rim of the glass
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  • Cosmopolitan

    INGREDIENTS

     

    • 30ml Absolute citron
    • 15ml Triple sec
    • 60ml Cranberry juice
    METHOD
    • Cool a martini glass by placing ice into it and setting it aside
    • Fill your cocktail shaker with cubed ice
    • Pour 30ml of Citron vodka, 15ml of Triple Sec and 60ml of fresh cranberry juice into the shaker
    • Close the cocktail shaker and shake vigorously for 20 seconds
    • Remove the ice from the chilled martini glass
    • Pour the liquid through a fine tea strainer into the martini glass
    • Garnish by squeezing the juice from a lime wedge and dropping it into the Cosmopolitan
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  • C.S.T.C

    INGREDIENTS
    • 8 mint leaves
    • 12.5ml honey syrup
    • 37.5ml Irish Whiskey
    • 50ml cloudy apple juice
    • Dash of lemon juice

     

    METHOD
    • Place 8 mint leaves into a cocktail shaker
    • Pour 12,5ml of honey or honey syrup over the leaves
    • Using a muddle stick, press the mint leaves and honey together
    • Fill the shaker with cubed ice
    • Pour a shot and half of Jameson Whiskey and a double shot of apple juice over the mixture
    • Add a dash of fresh lemon juice
    • Close the cocktail shaker and shake vigorously for 20 seconds
    • Fill a short glass with cubed ice
    • Pour the cocktail over the cubed ice
    • Garnish with a mint sprig dusted with icing sugar, dehydrated orange wheel and a cinnamon stick.
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  • Banana and Berry Smoothie

    INGREDIENTS
    • ½ a Banana
    • 2 Strawberries
    • 10ml Black berry puree
    • 2 tables spoons of vanilla ice cream
    METHOD
    • Place half a banana and 2 strawberries in a blender
    • Add 10ml of blackberry puree and 2 table spoons of vanilla ice cream
    • Add a quarter spoon of crushed ice
    • Blend for 30 seconds to the desired consistency
    • Pour into a glass and garnish with a mint sprig dusted with icing sugar, 3 raspberries and a banana slice.
    • Serve with 2 short straws
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  • Spanspek Cooler

    INGREDIENTS
    • 2 Slices Ginger
    • 6 Grapes
    • Dash of sugar syrup
    • 50ml Spanspek puree
    • 50ml Red Grape juice
    METHOD
    • Place two slices of ginger and 6 grapes into a cocktail shaker
    • Add 12,5ml of sugar syrup to the mixture
    • Press the ginger, grapes and syrup together using a muddle stick
    • Add cubed ice to the cocktail shaker
    • Pour a double shot of both spanspek puree and red grape juice into the mixture
    • Shake all ingredients for 20 seconds
    • Pour the cocktail into a glass filled with cubed ice
    • Garnish with two grapes on a bamboo stick and 2 straws
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  • Iced Kiwi Green Tea

    INGREDIENTS
    • ¼ Kiwi
    • 1 lemon slice
    • 12,5ml Sugar Syrup
    • 100ml green tea
    METHOD
    • Place one quarter of a kiwi and one slice of lemon into a cocktail shaker
    • Add 12,5ml of sugar syrup to the mixture
    • Press the kiwi, lemon and syrup together using a muddle stick
    • Add cubed ice to the cocktail shaker
    • Pour two double shots of green tea
    • Shake all ingredients for 20 seconds
    • Pour the cocktail into a glass filled with cubed ice
    • Lemon zests and a kiwi wheel
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  • Rosemary & Apple Infusion

    INGREDIENTS
    • 4 Lime Quarters
    • 1 Sprig Rosemary
    • 12,5ml Sugar Syrup
    • 100ml Harrismith Apple Juice
    METHOD
    • Place 4 lime quarters, 1 sprig of rosemary
    • Pour 12,5ml of sugar syrup over the ingredients
    • Use a muddle stick to press the lime, rosemary and syrup together
    • Fill the shaker with cubed ice
    • Pour 100ml of Harrismith apple juice over the mixture
    • Close the cocktail shaker and shake vigorously for 20 seconds
    • Pour the cocktail into the glass over cubed ice
    • Garnish with a rosemary sprig
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  • Passionfruit and Coconut Shake

    INGREDIENTS
    • 50ml granadilla juice
    • 3 table spoons of vanilla yogurt.
    • 20ml coconut milk
    • 1 teaspoon of honey
    METHOD
    • Pour 50ml of granadilla juice into a blender
    • Add 3 tablespoons of vanilla yoghurt, 20ml of coconut milk and a squeeze of honey
    • Add a quarter spoon of crushed ice
    • Blend for 30 seconds to the desired consistency
    • Pour into a glass and garnish with mint sprig dusted with icing sugar, a granadilla quarter and 2 short straws
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  • Caramelized Banana Martini

    INGREDIENTS
    • ½ banana
    • 12,5ml caramel syrup
    • 75ml milk
    • Pinch of cinnamon
    METHOD
    • Place ice into a martini glass to chill
    • Place half a banana into a cocktail shaker
    • Pour 12,5ml of caramel syrup over the banana
    • Press the banana and syrup together using the muddle stick
    • Fill the shaker with cubed ice
    • Pour 75ml of milk into the shaker and then add a pinch of cinnamon
    • Close the cocktail shaker and shake vigorously for 20 seconds
    • Remove the ice from the martini glass
    • Pour the cocktail into the glass
    • Garnish with a slice of banana and a line of ground cinnamon
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  • Mango Pepper Haze

    INGREDIENTS
    • 1 peppadew
    • 1 slice of lemon
    • 12,5ml honey syrup
    • 50ml mango juice
    • 50ml orange juice
    • Top with soda water
    METHOD
    • Place one whole peppadew and one slice of lemon into a cocktail shaker
    • Add 12,5ml of honey to the mixture
    • Press the peppadew, lemon and honey together using a muddle stick
    • Add cubed ice to the cocktail shaker
    • Pour a double shot of both mango and orange juice into the mixture
    • Shake all ingredients for 20 seconds
    • Pour the cocktail into a glass filled with cubed ice
    • Top off with soda water
    • Garnish with a thin stick of red pepper and 2 straws
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  • Litchi and Lemongrass Tonic

    INGREDIENTS
    • 50ml litchi & lemongrass syrup
    • Top with tonic
    METHOD
    • Make litchi and lemongrass syrup by boiling fresh litchi juice with chopped lemongrass
    • Boil until reduced by half and then let cool
    • Pour 50ml of the syrup over crushed ice in a short glass
    • Top off the drink with tonic water
    • Garnish with a dehydrated orange wheel, 3 lemongrass sticks and 2 straws
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