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
DARE TO BE DIFFERENT COCKTAILS!
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
