TO mark International Pinotage Day on Saturday 11 October and celebrate 100 years of Pinotage, Leopard’s Leap has shared a recipe for a special treat: the Cape Sour wine cocktail.
It is impossible to talk about South Africa’s culinary traditions without referencing Pinotage. This proudly South African wine cultivar is at the heart of an authentic South African food and wine experience. For this celebratory cocktail, it’s paired beautifully with zesty citrus and aromatic spices to create a unique drink.
CAPE SOUR WINE COCKTAIL
Ingredients
- Citrus simple syrup
- Juice of 3 oranges, freshly squeezed
- Juice of 1 lemon, freshly squeezed
- 250 ml castor sugar
Aquafaba:
- 125 ml chickpea liquid
- 1 Tblsp castor sugar
Cocktail:
- 50 ml citrus simple syrup
- 50 ml brandy
- 10 ml cinnamon, ground
- 25 ml nutmeg, ground
- 125 ml Leopard’s Leap Classic Pinotage
- 25 ml aquafaba
Method
Make the citrus simple syrup. Combine castor sugar and 250ml freshly squeezed lemon and orange juice in a small saucepan over medium heat. Reduce slowly until it is a thin syrup. Transfer to a bowl and allow to cool.
To make the aquafaba, combine chickpea liquid and castor sugar in a stand mixer with whisk attachment. Whisk at high speed until the aquafaba has reached stiff peaks. Set aside.
Combine brandy, citrus simple syrup, ground cinnamon, ground nutmeg and Leopard’s Leap Classic Pinotage in a cocktail shaker.
Shake thoroughly and fine strain into a martini glass, top with aquafaba and garnish with hibiscus powder and lavender.
