WORDS Amelia Brown PHOTOS Jan Ras PRODUCTION Marcus Viljoen
To celebrate the return of summer, mixologist Jody Rahme shares five classic cocktails made with South African spirit(s).
From agave spirits to rum, there’s a proliferation of South African distilled alcohol emerging in the path that local craft gin pioneered. And they’re all worth investigating: The majority are handcrafted from local ingredients; they’re often small batch in distinctive bottles with beautifully designed labels, most of which would have been applied by hand.
“Local spirits are a great way to showcase South Africa’s rich and diverse landscape,” says mixologist Jody Rahme, who goes by the moniker Liquid Squire and is responsible for the bar at Gigi Rooftop, the inner-city drinks spot at the top of Gorgeous George hotel in Cape Town. “We are extremely fortunate to have such a variety of climate zones, which enables us to produce a wide variety of spirits such as rum, agave, brandy and whisky and, of course, wine.”
Here are five classics with South African flavour…
HOW TO MAKE A QUICK SIMPLE SYRUP
1:1 ratio sugar to water
Bring 1 cup sugar and 1 cup water (or your ratio) to the boil in a pot, stirring until the sugar is dissolved. Reduce the heat and allow to simmer gently until the liquid is a thicker, more syrupy consistency. Remove from the heat and allow to cool.
1. WHISKY SOURS
In a cocktail shaker, combine the following and shake well:
- 50 ml (2 x tots) Copper Republic Bourbon Cask Finish*
- 25 ml lemon juice
- 20 ml simple (or sugar) syrup
- 4-5 dashes Angostura Bitters
- 20 ml cellulose or egg white
- ice cubes
Strain and pour into a tumbler with ice and garnish with a dehydrated slice of lime.
*Distilled from South African maize, this small-batch whisky is matured in freshly charred and aged ex-Bourbon casks, offering a complex depth of flavour, notes of vanilla and a creamy finish.
2. MARGARITA
In a cocktail shaker, combine the following and shake well:
- 50 ml (2 x tots) 4th Rabbit*
- 25 ml fresh lime juice
- 15 ml agave nectar or syrup
- 10 ml Cointreau
- ice cubes
Strain and pour into a glass with ice and garnish with a slice of lime.
*Made with slow-cooked agave plants hand-harvested in the Karoo, there’s a gentle smokiness on the nose mingled with honey on the palate that provides a long, smooth finish.
3. FRENCH MARTINI
In a cocktail shaker, combine the following and shake well:
- 50 ml (2 x tots) Hope on Hopkins Small Batch Vodka*
- 40 ml pineapple juice
- 15 ml Crème de cassis
- ice cubes
Strain and pour into a coupe.
*Blended down to bottling strength with Table Mountain spring water, this is a delicately handcrafted pot-stilled and neutral spirit.
4. FRENCH 75
In a cocktail shaker, combine the following and shake well:
- 50 ml (2 x tots) Geometric Gin*
- 20 ml lemon juice
- 20 ml simple syrup
Pour into the flute, top up with MCC and garnish with a twist of orange zest.
*Described as a post-modern definition of classic Cape dry gin and distilled from neutral (or rectified) grape spirits, it’s an artful marriage of juniper and fynbos.
5. JUNGLE BIRD
In a cocktail shaker, combine the following and shake well:
- 50 ml (2 x tots) Copeland Rum*
- 50 ml (2 x tots) pineapple juice
- 15 ml lemon juice
- 10 ml Campari
- 15 ml simple syrup
- ice cubes
Strain and pour into a tumbler with ice and garnish with a pineapple quill or edible flowers.
*Distilled in small batches from blackstrap molasses, its initial spiciness develops into spun sugar and finishes with dark cacao and roasted pineapple.
