Cocktail recipes Archives

Beverage recipes

Moscow mule

Chicken recipes

BBQ-pineapple chicken wings and slaw

45 minutes

Cocktail recipes

Peach frosé

Berry recipes

The raspberry sparkler

Beverage recipes

Grapefruit paloma

Beverage recipes

Rose champagne float

Beverage recipes

Big-batch martini

Beverage recipes

Fruity punch

Beverage recipes

Twisted garibaldi

Spicy Paloma with Hawaiian black salt

Serves 2

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes

Ingredients

For the jalapeño syrup:

100 g sugar
½ cup water
2 jalapeño chillies, sliced

For the spicy grapefruit mix:

½ cup fresh grapefruit juice
2 T fresh lime juice, plus extra for serving
4 T blanco tequila
1 T jalapeño syrup
Hawaiian black salt, for the glasses’ rims
4 T sparkling water (optional)
citrus slices, to garnish

Method

1. To make the jalapeño syrup, combine the sugar, water and chillies in a small saucepan. Heat until the sugar dissolves. Set aside to cool.

2. In a cocktail shaker filled with ice, combine the grapefruit juice, lime juice, tequila and jalapeño syrup. Shake well.

3. Rim the glasses with lime juice, then dip into the salt. Pour the cocktail mix into the glasses, topping up with sparkling water if using. Garnish with slices of fresh citrus.

Cook’s note: The ingredients can be adjusted according to your preference. The jalapeño syrup can be stored in an airtight jar in the fridge for up to 6 weeks.

Find more beverage recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Lerato Motau

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Opal® apple-infused whiskey

Sparkling mocktails

Moscow mule

BBQ-pineapple chicken wings and slaw

Peach frosé

The raspberry sparkler

Grapefruit paloma

Rose champagne float

Big-batch martini

Fruity punch

Twisted garibaldi

Spicy Paloma with Hawaiian black salt

Spicy Paloma with Hawaiian black salt

Ingredients

Method