Summer means warm weather, lazy afternoons by the pool and any excuse to imbibe a sparkling wine-based cocktail.

Add pizzazz to your next get-together by serving cocktails made with the finest bubbles – a true Champagne from the Champagne region in northern France, Spanish Cava, Italian Prosecco, or South Africa’s very own premium sparkling wine Cap Classique. Well-known cocktail options include our brunch favourite, the Mimosa, made with Champagne and freshly squeezed orange juice; the popular French classic Kir Royale, with crème de cassis (blackcurrant liqueur) and Champagne; and the Bellini, which combines Prosecco with peach purée and vodka.

We spoke to Blessing Maphosa, mixologist and head bartender at Marble restaurant in Rosebank, to get his top tips for the best fizzed-up cocktail. Marble itself does a few options, including two Prosecco-based versions (the Passion Fruit Martini and Bellini Breeze), and the Moët & Chandon Rosé-laced Italian Rose 2.0.

HERE’S WHAT BLESSING SUGGESTS:

If you’re making cocktails, a Brut or extra-dry Champagne or sparkling wine will work best – they contain less sugar.

A good, affordable sparkling wine to use in your cocktails is the Colmant Brut Reserve NV.

Cava and Prosecco are both great, but Cava can be tricky to find in South Africa. For a good Prosecco, I recommend Borgo SanLeo or La Delizia.

My favourite Champagne is Pol Roger NV. Locally, I recommend Graham Beck Brut Rosé Cap Classique.

When concocting a delicious mix, remember that Champagne and sparkling wine pair well with fruit such as citrus, berries and apples, as well as other alcohols – like cognac, Grand Marnier, peach schnapps and gin. Complementary flavours include honey, vanilla and caramel.

In terms of glassware, choose a flute with a long stem and a tall, narrow bowl on top, or the classically stylish “Nick and Nora” glass with a bell-shaped bowl.

To keep the Champagne fizzy in between drinks, store it in the fridge and use a Champagne cork or stopper. Try to avoid temperature changes – and make sure you don’t over-handle the bottle!

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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.

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Not all readers are good cooks, which may make hosting book club a stressful affair. This is what inspired artist Louise Gelderblom to write a cookbook for bibliophiles.

“I think of entertaining as a little show that I put on, and I really enjoy the preparations as much as the actual event, says Louise, an artist who is best known for her ceramics. “It’s a sort of a zen activity, and I really believe food tastes better when the cook has been completely present mentally in the preparation thereof.” We selected a recipe from her book for a dish to serve at book club on a warm summer’s evening.

Enjoy these individual puff-pastry tartlets with drinks and good conversation.

Makes 18 Tartlets
2 tbsp olive oil
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1 tsp caster sugar
1 tbsp picked fresh thyme to taste
salt and freshly ground black pepper
250 g all-butter puff-pastry sheets, thawed but still cold
1 free-range egg, beaten
18 anchovy fillets, drained
18 stuffed green olives

1. Heat oil in a saucepan and fry onion over a gentle heat for 10 minutes or until soft and just starting to colour. Add garlic and caster sugar, and fry for 5 minutes or until the onion is golden, stirring frequently to prevent sticking. Remove from the heat, stir in thyme and season with salt and pepper.

2. Preheat the oven to 200°C and grease a baking sheet or line it with baking paper.

3. Roll the pastry out on a floured surface to measure 15 cm x 30 cm. Trim to neaten. Cut the pastry rectangle into 5 cm squares. Transfer the squares to the baking sheet, leaving a bit of space between them. Brush the tops of the pastry squares with beaten egg.

4. Top squares with onion mixture, leaving a little border. Cut each anchovy fillet into 2 long strips and lay them in a cross on each square. Top with an olive. Bake for 10–15 minutes or until the pastry is golden on top.

5. Serve warm or at room temperature.

VARIATION: Substitute the anchovies with a thin slice of Chevin goat’s milk cheese or crumbled blue cheese.

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Not all readers are good cooks, which may make hosting book club a stressful affair. This is what inspired artist Louise Gelderblom to write a cookbook for bibliophiles.

“I think of entertaining as a little show that I put on, and I really enjoy the preparations as much as the actual event, says Louise, an artist who is best known for her ceramics. “It’s a sort of a zen activity, and I really believe food tastes better when the cook has been completely present mentally in the preparation thereof.” We selected two recipes from her book for dishes to serve at book club on a warm summer’s evening.

Vegetable Summer Rolls with a Peanut Dipping Sauce

You can add or substitute any vegetables you like in these Vietnamese spring rolls.

Makes 20 Rolls
Warm water, to soak rice-paper wrappers in
10 rice-paper wrappers
1 large carrot, peeled and julienned
1 large cucumber, seeds scraped out with
a teaspoon and julienned
½ large red sweet pepper, julienned
1 avocado, thinly sliced
A big handful of fresh coriander, basil and mint, chopped
5 large soft lettuce leaves, thinly sliced
Sesame seeds, to garnish

Dipping Sauce
½ cup peanut butter
½ cup plain yoghurt
A handful of fresh coriander, finely chopped
1 tbsp hoisin sauce
1 tbsp soya sauce
3 cloves garlic, finely chopped
2 red chillies, seeded and finely chopped
1 tbsp lemon juice, or more to taste
2 spring onions, finely chopped
2–4 tbsp warm water, or more as needed

1. Pour warm water into a shallow flat bottomed dish slightly bigger than the wrappers. Working with one wrapper at a time, submerge it in the water for 20 seconds, remove and lay on a smooth surface like a plastic chopping board. You want the wrapper to be soft yet slightly firm and pliable. Pat it with kitchen paper to remove excess water.

2. Place a few strips of each of the vegetables, a slice of avocado, a generous sprinkling of herbs and some lettuce ribbons on the bottom third of the wrapper. Do not overstuff the roll; it will be difficult to roll up and awkward to eat. To roll the wrapper, bring the lower edge up and over the filling, fold in the two sides, and roll the whole thing up using your fingers to tuck in the filling as you go. Roll it tightly.

3. Cut the roll in half and place it on a serving platter. When you’ve done them all, sprinkle with sesame seeds.

4. To make the dipping sauce, mix all the ingredients except the water. Add warm water to thin the mixture to the desired consistency. Serve in a bowl.

TIP: If you are making the rolls in advance, place them in a large flat container on a sheet of baking paper without them touching. Cover the container very well with plastic wrap and store in the fridge. Bring back to room temperature before serving.

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From a delectable reindeer cake and a twist on Christmas decorations to the cutest salt and pepper set and a new TASTE cookbook, these are the top VISI picks of the week series – week 162.

1. Reindeer Cake

“I love this limited edition Rudolph The Red Nosed Reindeer Piñata cake from The Velvet Cake Co.,” says Online Editor Lindi Brownell Meiring. “It’s a red velvet cake that’s decorated and filled with delicious chocolate frosting and topped with sprinkles, sparkles and antlers. It’s available to order online until 24 December 2016 and costs R350. One for me please!”

Image credit: The Velvet Cake Co.

2. Salt and Pepper Set

“These are the most adorable salt and pepper shakers ever!” exclaims Account Manager Cecilia du Plessis. “So festive!”

Image credit: qualydesign.com

3. Spiral Christmas Tree

“This spiral Christmas tree by Joey Myers will be brightening up the season for foster children in the USA,” says Art Director Anton Pietersen. “The public can also buy a bulb and the money raised will go into buying children presents!”

Video credit: BoredPandaArt on YouTube.com

4. Floral Christmas Trees

“I love this creative idea,” says Assistant Editor Tracy Greenwood. “Who would have thought that flowers would be a perfect substitute for traditional tree decorations?”

Image credit: boredpanda.com

5. TASTE Recipe Book

“This book of 101 recipes by Woolworths TASTE has arrived just in time for the holidays,” says Acting Managing Editor Samantha Charles. “I can’t wait to try out some new dishes.”

Image credit: taste.co.za

Browse more like VISI picks of the week series – week 162 on picks of the week 133.

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Here at VISI we love Phaidon Publishers’ sumptuous titles, so we’re super excited about the imminent arrival of rock-star chef Massimo Bottura’s first book, a celebration of the celebrated Italian restaurant of which he is the chef-patron, Osteria Francescana in Modena.

Never Trust a Skinny Italian Chef is divided into four chapters, each of which focuses on a different period in the restaurant’s history. There are 50 recipes, each with a personal motivation from Massimo, an ingredients list and helpful tips.

Osteria Francescana is arguably Italy’s finest restaurant and at its helm Massimo – dubbed the Jimmy Hendrix of Italian chefs ­– has received no less than three Michelin stars for his reinterpretation of contemporary art in the creation of innovative dishes that are a play on Italy’s culinary traditions. This distinctive approach is also one of the reasons Osteria Francescana occupies a place on the World’s 50 Best Restaurants list.

The book will be available worldwide from 20 July 2016.

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In a new take on the classic dessert, this trifle has layers of home-made elderflower jelly, lemon macarons and honey mascarpone cream.

INGREDIENTS

• 20 g gelatine powder
• 250 ml boiling water
• 500 ml elderflower cordial
• 250 ml cold water
• 250 ml mascarpone
• 500 ml whipping cream
• 85 g honey
• about 10 lemon macarons

METHOD

To make the jelly, dissolve the gelatine in a little cold water and combine with the boiling water. Mix cordial and cold water, and add this to the gelatine liquid. Pour the mixture into a serving bowl and allow to set overnight in the fridge.

Whip the mascarpone and cream together until soft peaks form. Fold in the honey.

Top the jelly with a layer of macarons, and top those with honey mascarpone cream. Garnish with edible flowers.

Serves 10

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This cocktail is all about beauty. Beauty in simplicity. It is stunning to look at and to experience. The Beholder holds sweet notes of white cacao and gin balanced by citrus and zesty Sauvignon Blanc.

INGREDIENTS

Mix together:

• 25ml Hendrick’s Gin
• 10ml Cinzano Bianco
• 10ml Triple Sec
• 10ml Bols White Cacao
• 50ml Sauvignon Blanc
• Mint leaf for garnish

(Makes one cocktail)

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Journey with Le Creuset’s creative team to the source of the inspiration for the brand’s classic Marseille Blue colour.

Since choosing Marseille as inspiration for one of its blue shades, Le Creuset’s love affair with this sunny corner of southern France has continued to blossom. The Le Creuset creative team return to the pulsating Mediterranean port city to reinvigorate their passion, taking in the sights, sounds and tastes of the place.

FIRST STOP: Le Petit Nice Passédat

Born and bred on the shores of Marseille, Chef Gerald Passédat realised inspiration was right under his nose. Like the Le Creuset team, he looked to the sea as a source of culinary inspiration. Since this light-bulb moment, his refined seafood-inspired cuisine has earned him no fewer than three Michelin stars. The team is treated to a modern take on the classic paella, made with fish pulled from the water just hours ago.

SECOND STOP: The Harbour

From the restaurant the team wander down to the harbour, where fishing boats trimmed in blue are a common sight. A kindly fisherman who’s been fishing the azure waters for more than 20 years takes them out for a cruise to admire the myriad of shades.

THIRD STOP: The Market

Ranging from royal blue to cerulean, the city’s palette captures the relaxed joy, classic style and authentic warmth of the people who call Marseille home. The market teems with fresh fish pulled from the local waters and flavours from across the globe. Seafood this fresh calls for a quick bouillabaisse. Then the team bump into another chef, Georgiana, who invites them to dinner.

FINAL STOP: Georgiana’s home

The people of Marseille need no excuse to celebrate; good food and good wine are reason enough. With spices from the market, Georgiana conjurs up a delicious one-pot Moroccan lamb. As late afternoon turns golden and eases into evening, the new friends gather in the kitchen, sharing bottles of wine as they cook and laugh together, rounding off another inspiring trip to the source of their true blue.

Le Creuset’s Marseille Blue range mimics the gradation as the sea and sky merge on the horizon, combining three shades of blue.

You, too, can serve up a taste of Marseille with a recipe for modern paella, courtesy of Le Creuset. Find the recipe here.

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From painted shutters and fishing boats to shades of the Mediterranean, the Marseille Blue range, first launched in 2012, encapsulates all the inspiration and discoveries the team made on their colour journey through the city.

During their visit, the team sampled three delicious dishes conjured up in the classic cookware. Now you can have a taste of their inspiration too by trying the recipes for Modern Paella, Bouillabaisse and Moroccan Lamb at home.

This week, we’ll be featuring the Le Creuset’s delicious recipe for Moroccan Lamb.

MOROCCAN LAMB

Serves 6

Ingredients:

• 1 leg or shoulder of lamb, about 1.5kg
• 2 preserved lemons
• 6 whole cloves of garlic
• 2 onions, roughly chopped
• 2 carrots, cut into coins
• 3 zucchinis, cut into 5cm pieces
• A few sprigs of fresh thyme
• 2 teaspoons cumin
• 1 teaspoon turmeric
• 1 teaspoon ginger
• Salt and pepper to taste

Preparation:

Preheat oven to 150°C. Cut the preserved lemons into quarters, then remove the skin from each quarter and cut it in half.

Heat a large cast iron pot on the stove, add the olive oil and brown the meat on each side. After the meat is deep brown, season generously with salt and pepper, then add the garlic, thyme, spices, onions, carrots and preserved lemon slices. Cover with lid, slide into preheated oven and bake for 2½ hours, basting the meat regularly.

Place the pot back on the stove. Remove the lamb, garlic and thyme from the pot and set aside. If necessary, remove some of the grease. Deglaze the pan with a glass of water and bring liquid to a simmer to reduce by half.

Add zucchini and return the meat to the pot. Finish baking in the oven for 1 hour at 150°C. After the zucchini and lamb are done, slice the lamb and serve over the zucchini and carrots, spooning gravy from the pot over both.

Looking for more delicious recipes? Click here if you missed Modern Paella or Bouillabaisse. To follow the Le Creuset team journey in Marseille, get the latest issue of VISI (78), on sale now.

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