Ingredients

Method

• 100 g sugar
• ½ cup boiling water
• fresh ClemenGold peel
• 1–2 dashes bitters
• 2 T whisky or bourbon
• slice of ClemenGold for serving.

Method

Ingredients

1. Make a simple syrup by adding sugar to ½ cup boiling water. Stir to dissolve. Allow to cool and infuse with fresh
ClemenGold peel.

2. Add 2 t of the infused syrup and 1–2 dashes bitters to a glass. Add ice, whisky or bourbon and stir. Garnish with a strip of ClemenGold peel or a slice of ClemenGold.

Find more cocktail recipes here.

Photograph: Myburgh Du Plessis
Production: Bianca Strydom
Food assistant: Ellen Schwerdtfeger