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Natura Norina


Ingredients 60 ml peach nectar 30 ml simple syrup 30 ml sparkling water 90 ml Leopard’s Leap Natura De-Alcoholised Classic […]

PAM (Pomegranate and Apple Mocktail)


Ingredients 15 ml lemon-juice 15 ml apple-juice 15 ml grenadine 30 ml cranberry-juice 90 ml Leopard’s Leap Natura De-Alcoholised Classic […]

Watermelon Cooler 


Serves 8 Ingredients 1,4 kg seedless watermelon cubes 1 cup Leopard’s Leap Natura De-Alcoholised Classic Red juice of 1 lime […]

Plum Blossom High Ball Wine Cocktail


Plum Blossom High Ball Wine Cocktail Ingredients 60 ml Leopard’s Leap Classic Chardonnay Pinot Noir 30 ml sake 15 ml […]

Chicken Thigh and Spring Onion Yakitori


Chicken Thigh and Spring Onion Yakitori Ingredients For the chicken skewers 500 g boned chicken thighs 125 ml soy sauce […]

Gemsbok Loin Tataki


This weekend you should definitely try our Gemsbok Loin Tataki recipe combining a very South African ingredient with a very […]

M & M Cooler Recipe


All things Asian are very trendy and matcha is one of those ingredients that we have all seen on menus […]

#FUNcorked!


Does wine need a partner? It is pretty spectacular on its own! But combine it with your favourite friends, tunes […]

Roosterkoek with Nori Butter and Apricot Puree


Makes 20 roosterkoeke  Ingredients For the roosterkoek 1 kg bread flour 20 g salt 10 g instant yeast 875 ml […]

Tomato Jam Recipe


As it is Heritage Month during September, why not try this tomato jam recipe from Die VLV Kookboek – a […]

News

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:
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.

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

Ingredients:
o 75ml Leopard’s Leap Lookout Rosé
o ½ granadilla
o ¼ cinnamon stick
o 12.5ml gomm

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

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

Ingredients
o 75ml Leopard’s Leap Sauvignon Blanc
o 1 spoon raspberry and pomegranate jam
o ¼ chili (optional)
o 6.25ml gomm

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

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