Latest News

Celery Sour Recipe


Celery Sour Ingredients 30 ml    gin 15 ml    freshly squeezed lime juice 15 ml    simple syrup 45 ml    fresh celery […]

Carrot and Orange Cooler


Carrot and Orange Cooler Ingredients 60 ml    fresh-pressed carrot juice 30 ml    blanco tequila 30 ml    fresh orange juice 30 […]

Pinot Noir & Porcini Risotto


The earthy notes of our 2015 Culinaria Pinot Noir are beautifully echoed in the autumn flavours of this porcini risotto. […]

Tomato, Baby Marrow and Aubergine Gratin


Ingredients 1 kg ripe, firm tomatoes, thinly sliced 1 red onion, thinly sliced 350 g baby marrow, preferably mixed green […]

Pasta Salad with roasted Baby Carrots and Carrot Top Pesto


Ingredients 700 g baby carrots with green tops 2 tablespoons extra virgin olive oil 1 teaspoon salt freshly ground black […]

Grilled Baby Marrow Ribbons with White Beans and Parmesan


In an article of the magazine’s special edition The World in 2019, The Economist’ correspondent John Parker declared 2019 the “year of the […]

Sweet Corn Gazpacho


Try this refreshing summer soup for lunch on a warm day or a supper on a balmy evening. Our Sweet […]

Slow-roast Turmeric Lamb with Rooibos and Apricot Couscous  


Chef Pieter and the Leopard’s Leap Kitchen has brought us this delightful roast and a whole new perspective on a […]

Deep-fried Baby Corn


Just as much as braai is a South African tradition, the sides served with this favourite pastime have become culinary […]

Granadilla Pannacotta Recipe


Creamy and sweet, but surprisingly light and tangy, this summer’s dessert is just what you need after all the Valentine’s […]

News

White Christmas Mojito



Although South Africans see a white Christmas only in the movies and on festive cards, there is nothing stopping us from combining some of our favourite white wines and white spirits and call it a White Christmas Mojito! In this way, you have all the sentiment of a traditional Christmas in a refreshing drink, perfect to cool down a summer’s celebration!

Ingredients

juice of 1 lime

8 mint leaves

1 tablespoon sugar

30 ml white rum

15 ml coconut rum

¼ cup canned coconut milk

Leopard’s Leap Culinaria MCC for topping up

pomegranate arils for serving

Method

In a glass, muddle the lime juice, sugar and mint leaves until the leaves have broken down.

Fill the glass halfway with ice.

In a blender, combine the white rum, coconut rum and coconut milk and pulse until smooth.

Pour over the ice and stir to combine.

Top up with the MCC, mint and pomegranate.

Cheers!

 

 

 

 

 

Upcoming Events

22 March 2019
  • South African Table
South African Table
12:00
23 March 2019
  • South African Table
South African Table
12:00
27 March 2019
  • South African Table
South African Table
12:00
28 March 2019
  • South African Table
South African Table
12:00
29 March 2019
  • South African Table
South African Table
12:00
30 March 2019
  • South African Table
South African Table
12:00
3 April 2019
  • South African Table
South African Table
12:00
4 April 2019
  • South African Table
South African Table
12:00

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]