The Spotted Citrino
Fresh mint leaves pressed with kumquat compote added with Leopard’s Leap Chenin Blanc 2007, shaken and strained into a chilled martini glass

Ingredients:

• 75ml Leopard’s Leap Chenin Blanc 2007
• 1 spoon Kumquat jam or compote
• 6 mint leaves
• 6.25ml Gomm sugar syrup
• Crushed ice

Method:

• Half fill a cocktail shaker with crushed ice.
• Muddle or mix the mint with jam and Gomm, and add to shaker.
• Add Leopard’s Leap Chenin Blanc.
• Shake well.
• Strain into Martini glass and garnish with a mint leaf.

The Red Leopard
Blueberry jam pressed with basil combined with Leopard’s Leap Cabernet Sauvignon, shaken and strained into a chilled martini glass

Ingredients:

• 75ml Leopard’s Leap Cabernet Sauvignon
• 1 teaspoon blueberry jam
• 4 fresh basil leaves
• 1 teaspoon Gomm sugar syrup.

Method:

• Half fill a cocktail shaker with crushed ice.
• Muddle or mix the jam and basil with Gomm and add to shaker.
• Add Leopard’s Leap Cabernet Sauvignon.
• Shake well.
• Strain into Martini glass and garnish with a basil leaf.

Granadi vino
Fresh Granadilla and hints of cinnamon spice are softly rounded with rose, shaken and strained into a chilled martini glass.

Ingredients:

• 75ml Leopard’s Leap Lookout Rosé
• ½ granadilla
• ¼ cinnamon stick
• 12.5ml Gomm

Method:

• Half fill a cocktail shaker with crushed ice
• Muddle or mix the granadilla, Gomm, cinnamon.
• Add Leopard’s Leap Rosé
• Shake and strain
• Pour into a chilled Martini glass and allow ½ Granadilla to float on the top as garnish

Leap of faith
A slice of fresh chilli pressed with raspberry and pomegranate jam added with Leopard’s Leap Sauvignon Blanc, shaken and strained into a chilled martini glass.

Ingredients

• 75ml Leopard’s Leap Sauvignon Blanc
• 1 spoon raspberry and pomegranate jam
• ¼ chilli (optional)
• 6.25ml Gomm

Method:

• Half fill a cocktail shaker with crushed ice
• Muddle or mix jam and chilli,
• Add Leopard’s Leap Sauvignon Blanc
• Shake and strain
• Pour into a chilled Martini glass and garnish with fresh chilli