2020 DISTELL INTER HOTEL CHALLENGE: WINNING COCKTAIL RECIPES

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
Ice

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.

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