New cocktails for you to try
Feeling thirsty? It’s a good thing then that we’ve added a number of new craft cocktails to our Lounge Bar menu for you to try.
A brilliant aperitif, the Wood Sorrel Margarita has been flash-infused with herbaceous wood sorrel foraged in Franschhoek and the short drink zings with fresh lemon.
For something completely different try the Pineapple Mezcal Cooler—a mix of La Muerte Mezcal, Medium Dry Sherry, Fresh Pineapple Juice, Angostura and Orange Bitters—it’s a refreshing drink with a subtle, sweet smokiness.
Keeping it local, the Ndlovu Grapefruit Sour incorporates a grapefruit and coriander seed weiss beer made in Franschhoek with Inverroche Dry Gin for a cocktail that combines bright and velvety textures.
Champagne cocktails with candied edible flowers
For a Christmas cocktail with a difference pop a candied edible flower into a flute and top up with Champagne. The bubbles will stream prettily around the petals, and it makes a nice change from a cherry or a strawberry.
To make the candies it couldn’t be simpler. Either purchase edible flowers – plenty of stores have them these days – or pick your own, just make sure they haven’t been sprayed with pesticide. Try rose petals (good for the Christmasy look), snapdragons, honeysuckle or pansies, simply dunk your choice of flora into a cooled sugar syrup and leave to dry on wax paper.
If you’d rather not go through the effort (you do after all have a turkey/duck/chicken/cow to roast), grab a jar of Wild Hibiscus: pre-made edible hibiscus flowers in syrup.
The Common Room’s Strawberry Daiquiri
Summer is most definitely here, and what better way to drink in than with an icy strawberry daiquiri? Here’s our recipe for our popular strawberry daiquiri from The Common Room. Cheers!