Unwind with these super North Coast cocktails
The Courier checked out some of the local signature cocktails that you might like to try at home.
Fiamma Grill – Mango and passion fruit mojito (R75)
Coco de Mer Boutique Hotel, 63 Compensation Beach Road, Ballito
This cocktail is a flavourful twist on a classic, combining Carta Blanca with fresh mango and passion fruit juice, fresh mint and tangy lime to create a refreshing drink.
Recipe:
6 mint leaves
2 lime wedges
Crushed ice
Kegtails Mango Passion Mix
Place the six mint leaves and two lime wedges at the bottom of the glass. Fill the glass with crushed ice.
Fill the glass 7/8’s with the Kegtails mix, churn the cocktail thoroughly and top off with more crushed ice. Add a mint sprig on top to garnish.
45 On Eat Street – Fire and Ice (R75)
Ballito Lifestyle Centre, Eat Street
Rightfully named Fire and Ice, this is a gin and tonic with a kick.
From the addition of peppercorns to a dried chilli spiced salt rim garnished with a sliced pear, this is one cocktail you must try.
Recipe:
30ml of Wilderer Gin & 1 tin Indian tonic water
Garnish
Dried chilli spiced salt for the rim
Whole red chilli
Peppercorns
Sliced pear
Taso’s Bar & Grill – Cranberry Long Island iced tea (R115)
17 Compensation Beach Road, Ballito
You might wonder why anyone would add cranberry juice to a Long Island as opposed to the standard Coke, but it works.
Wildly refreshing, this is a drink for those who can handle their liquor, or if you would like to drown your sorrows really fast.
Recipe:
15ml each of gin, light rum, tequila, vodka and triple sec
30ml of sour mix
60ml of cranberry juice
Garnish with maraschino cherry and a slice of grapefruit for a nice bite and, don’t forget the ice.
Alchemy – Aged Negroni (R100)
Ballito Lifestyle Centre, Eat Street
Alchemy is well-known for its Aged Negroni cocktail.
Made with equal parts of Bombay Sapphire gin, Campari and Martini Rosso, this is a signature serve of which the components have been aged in a barrel for six weeks to achieve a mellifluous combination of flavours and textures.
The cocktail is served with an ice sphere and orange slice, presented on an alchemy log-board which only adds to the theatre of the serve.
The flavour of this cocktail is upfront bitterness from the orange liqueur and, as the ice melts, it allows the vinous quality of the vermouth to marry with the bittersweet juniper and earthy textures of the Bombay Sapphire gin.
Recipe: Use equal parts of the mixes in volumes of 25ml each.
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