COCKTAILS

COCKTAILS

Goodness Ginger Me

•  2 two-inch fresh ginger, peeled
• 2 two-inch turmeric, peeled
• 1 lemon
• 4 tbsp honey
• Sparkling water
• Cayenne pepper
• 1 oz tequila

METHOD

1. Place ginger, turmeric and lemons into a juicer and allow to strain into a glass jar, stir in agave and store in a clean airtight container in the refrigerator for up to 2 weeks.
2. Add 1–2 oz of turmeric-ginger juice into a tall glass filled with ice. Add tequila, sparkling water and sprinkle a small pinch of cayenne on top.

Peppy Pepper

• 45 ml white rum
• 20 ml bergamot juice
• 10 ml sugar syrup
• A few drops of Indian long pepper infused gin

METHOD

1. For Gin: Take 3 berries of Indian long pepper and infuse in half a litre of gin for 10 days. Shake the bottle at least once a day. Then filter and use.
2. Pour all ingredients into a shaker filled with ice and shake for 15 seconds.
3. Pour into a glass. Cut a peel of bergamot and squeeze over the cocktail.

Birds Eye The Peach

• Sparkling water
• 25 ml peach juice
• 3 tbsp granulated sugar
• Juice of one lime
• 5 ginger slices
• 10 mint leaves
• Lime slices
• Bird eye chillies
• 10ml vodka
• Ice cubes

METHOD

1. Add granulated sugar and filtered lime juice water to a small saucepan and give a quick stir.
2. Add peach juice to the saucepan and stir quickly. Add mint leaves and ginger slices and heat over medium fire. Stir from time to time and simmer until you get a light syrup, about 5 minutes.
3. Filter the syrup and chill in the refrigerator until serving.
4. Put ice cubes, limes slices and a bird eye chillies into the glass. Muddle if you wish. Pour the syrup on ice cubes and fill with a dash of vodka and sparkling water to the top.

Sharp Sawing Coriander

• 8 Sawtooth coriander leaves
• 15 ml Gin
• 5-6 cucumber slices
• 1 Lime
• Ginger Ale

METHOD

1. Simply muddle around eight coriander leaves and some sliced cucumber in the bottom of a shaker.
2. Drop in some ice, add a squirt of gin, then squeeze over the juice of a lime.
3. Shake well, then strain into a glass half-filled with ice and pour over some Ginger Ale.