SHAKING THINGS UP AT WINEX
Leopard’s Leap Wines was the provider of the glamorous X-factor at the Cape Town leg of the annual WineX Wine Show this week. Known for being anything but a retiring wallflower, the bold, international label innovated with a twist at its beautifully designed stand where flaring chefs flipped and tossed Leopard’s Leap bottles high enough into the air for the wine to be shaken and stirred.
To the delight of the thousands of wine aficionados in attendance, delicious “dare to be different” Leopard’s Leap wine cocktails were served in stylish martini glasses by exquisite hostesses tastefully clad in anything but demure Leopard print.
The premier wine event moves up to Johannesburg’s Sandton Convention Centre for 23 until 26 October. Gauteng residents will have the chance to sample the delightful wine cocktails developed by Liquid Chefs for Leopard’s Leap with myriad interesting ingredients including kumquat compote, basil, fresh chili and yes, even fresh granadilla also known as passion fruit.
Those with a passion for DIY on the other hand, are welcome to test out their own cocktail making prowess with the recipes which follow. But, remember to visit the Leopard’s Leap stand at WineX Johannesburg to taste the original Leopard’s Leap wine cocktails. Be certain to check back here next week for more wine cocktail recipes certain to put the X-factor into your entertaining occasions.
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:
o 75ml Leopard’s Leap Chenin Blanc 2007
o 1 spoon Kumquat jam or compote
o 6 mint leaves
o 6.25ml gomm sugar syrup
o Crushed ice
Method:
o Half fill a cocktail shaker with crushed ice.
o Muddle or mix the mint with jam and gomm, and add to shaker.
o Add Leopard’s Leap Chenin Blanc.
o Shake well.
o 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:
o 75ml Leopard’s Leap Cabernet Sauvignon
o 1 teaspoon blueberry jam
o 4 fresh basil leaves
o 1 teaspoon gomm sugar syrup.
Method:
o Half fill a cocktail shaker with crushed ice.
o Muddle or mix the jam and basil with gomm and add to shaker.
o Add Leopard’s Leap Cabernet Sauvignon.
o Shake well.
o Strain into Martini glass and garnish with a basil leaf.
Leopard’s Leap Wines was the provider of the glamorous X-factor at the Cape Town leg of the annual WineX Wine Show this week. Known for being anything but a retiring wallflower, the bold, international label innovated with a twist at its beautifully designed stand where flaring chefs flipped and tossed Leopard’s Leap bottles high enough into the air for the wine to be shaken and stirred.
To the delight of the thousands of wine aficionados in attendance, delicious “dare to be different” Leopard’s Leap wine cocktails were served in stylish martini glasses by exquisite hostesses tastefully clad in anything but demure Leopard print.
The premier wine event moves up to Johannesburg’s Sandton Convention Centre for 23 until 26 October. Gauteng residents will have the chance to sample the delightful wine cocktails developed by Liquid Chefs for Leopard’s Leap with myriad interesting ingredients including kumquat compote, basil, fresh chili and yes, even fresh granadilla also known as passion fruit.
Those with a passion for DIY on the other hand, are welcome to test out their own cocktail making prowess with the recipes which follow. But, remember to visit the Leopard’s Leap stand at WineX Johannesburg to taste the original Leopard’s Leap wine cocktails. Be certain to check back here next week for more wine cocktail recipes certain to put the X-factor into your entertaining occasions.
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:
o 75ml Leopard’s Leap Chenin Blanc 2007
o 1 spoon Kumquat jam or compote
o 6 mint leaves
o 6.25ml gomm sugar syrup
o Crushed ice
Method:
o Half fill a cocktail shaker with crushed ice.
o Muddle or mix the mint with jam and gomm, and add to shaker.
o Add Leopard’s Leap Chenin Blanc.
o Shake well.
o 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:
o 75ml Leopard’s Leap Cabernet Sauvignon
o 1 teaspoon blueberry jam
o 4 fresh basil leaves
o 1 teaspoon gomm sugar syrup.
Method:
o Half fill a cocktail shaker with crushed ice.
o Muddle or mix the jam and basil with gomm and add to shaker.
o Add Leopard’s Leap Cabernet Sauvignon.
o Shake well.
o Strain into Martini glass and garnish with a basil leaf.
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