Latest News

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

Sauvignon Blanc Cooler for the Weekend



It is Friday and it is pay day! Spoil yourself with a tantalising Wine Cocktail such as the Sauvignon Blanc Cooler or Cabernet Sauvignon Square that we are serving at Leopard’s Leap Family Vineyards this weekend, or use the easy recipe below to mix and shake your own refreshing Sauvignon Blanc Cooler at home.

Sauvignon Blanc Cooler Recipe

Ingredients

150 ml Leopard’s Leap Sauvignon Blanc

50 ml Triple Sec

50 ml fresh pineapple

5 ml juice of half a lime (or lime juice)

100 ml soda water

10 ml sage sugar (see recipe
below)

Crushed ice

 

Sage sugar

¾ cup sugar

½ cup fresh sage

Blend sugar and herbs in a blender until herbs are properly combined.

 

Garnish

Pineapple quarter-moon and pineapple leaves.

 

Method

Clean the pineapple,
cut into quarters and pulp in a blender. Blend
the Sauvignon Blanc, Triple Sec, crushed pineapple, sage sugar and lime juice
in a blender. Mix the pineapple pulp with
the rest of the ingredients.

 

Serving

Pilsner or tall
glass, with straw.

 

We serve these delicious wine cocktails on Fridays and
Saturdays from 09:00 – 17:00 and on Sundays between 11:00 and 17:00.

Price: R20 per cocktail

 

 

 

 

Upcoming Events

20 April 2019
  • South African Table
South African Table
12:00
26 April 2019
  • South African Table
South African Table
12:00
27 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"]