Leopard’s Leap Wines will be the provider of the glamorous X-factor at the Johannesburg 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 invites you to visit its beautifully designed stand where flaring chefs will flip and toss Leopard’s Leap bottles high enough into the air for the wine to be shaken and stirred.
Guests can look forward to a delicious array of wine cocktails especially made by Liquid Chefs, served up in stylish martini glasses by exquisite hostesses tastefully clad in anything but demure Leopard print.
The cocktails include myriad interesting ingredients including kumquat compote, basil, fresh chilli and passion fruit.
WineX runs from 23 – 26 October at the Sandton Convention Centre. Be sure to visit the Leopard’s Leap Wine stand at C 1 – 3 to get your hands on a Red Leopard cocktail featured below. For those with a passion for DIY feel free to try this recipe at home the next time you invite your friends over.
The Red Leopard
Blueberry jam pressed with basil combined with Leopard’s Leap Cabernet Sauvignon, shaken and strained into a chilled martini glass
o 75ml Leopard’s Leap Cabernet Sauvignon
o 1 teaspoon blueberry jam
o 4 fresh basil leaves
o 1 teaspoon gomm sugar syrup.
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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