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Lamb and Rosemary Pot Pie


Lamb is such an Easter tradition and as lamb is also such a great partner for our more serious reds, […]

Italian Easter Bread


We continue our baking streak for Easter. Not only does the long weekend give us more time to try something […]

Easter Eggnog Wine Cocktail Recipe


Easter Eggs have never been taken to this level! Try our all grown up Easter Eggnog wine cocktail as a […]

Croissant Cake – the perfect Autumn bake


While a summer Christmas is challenging for traditional Christmas roasts and gravy’s and puddings, South Africans are better-off weather-wise when […]

Baking Babka for Easter


Bread has a very strong link to Christian religious ceremonies and a variety of Easter breads are made during Easter […]

Green Mary Wine Cocktail Recipe


Ingredients 2 medium-size green or yellow tomatoes 90 ml water dash green jalapeño tabasco 2 x dash bitters 15 ml […]

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 […]

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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