PASSION FRUIT SUNSET Presented by Keegan Terry, Belmond Mount Nelson

50 ml Three Ships Select Whisky

25 ml Rooibos tea syrup

15 ml lemon juice

30 ml passion fruit liqueur

1 fresh egg white

Add all ingredients in a shaker. Dry shake first to incorporate air. Add ice to the shaker and shake again for max 30 secs, just to chill the cocktail.Pour into a chilled cocktail coupe or martini glass. Garnish with a lemon slice or a twist of lemon peel.

SEA SOUR COCKTAIL Presented by Justice Zondo, Southern Sun Elangeni & Maharani

50 ml Scottish Leader

50 ml Sour mix (lemon juice, lime juice and syrup)

pinch of Khoisan Sea Salt

Stir for 30 seconds with ice. Serve in a chilled whisky glass with twisted lemon zest for garnish.

SENZA CRUZ Presented by Emile Liebenberg, The Liz McGrath Collection

“My inspiration for the name – taking a sip of the cocktail awakens your senses (Senza) while drifting away cruising (Cruz) on your yacht.”

50 ml Cruz
25 ml Rosemary & Lime Syrup
25 ml Gudgu Elderflower Cordial
50 ml S. Pellegrino Essenza (Dark Morello Cherry & Pomegranate)
¼ fresh lime

Add 6 – 8 blocks of ice in a tumbler.  Add ingredients in the tumbler and stir slightly. Top up with 50 ml S. Pellegrino Essenza, add a squeeze of the ¼ fresh lime and garnish with fresh mixed berries.


This article was published in partnership with Media Xpose.

11 + 11 =

WhatsApp chat