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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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