Sip sip hooray to cocktails and dreams!

According to the Calendar of Saints, the 6th of February is the Feastday of St. Amand, the Patron Saint of winemakers, beer brewers, merchants, innkeepers and bartenders.  International Bartender Dayhonours St. Amandand we celebrate all our bartenders who dedicate themselves to the world of mixology to create magical combinations.  Raise your glasses and say sip, sip, hooray to cocktails, drinks and dreams!

AtholPlace Hotel & Villa presents a seasonal, fresh, cerise delight. This Strawberry Mojito is the perfect drink to enjoy in our garden as you unwind from your day.

Ingredients: 

6 slices of lime

1/2 handful of mint leaves

2 tots Bacardi white rum

one tot of Monin mint syrup,

5 slices  fresh strawberry

1/2 tot strawberry syrup

crushed ice

soda water

Method:

Muddle the lime and mint leaves.

Add 2 shots of Bacardi white rum, one shot of Monin mint syrup and 1/2 a shot of strawberry syrup.

Pour over crushed ice.

Add the fresh strawberries and top up with soda water.

 

Toes in the sand and cocktail in hand! The team at  Morukuru Ocean House and Morukuru Beach Lodge created this vibrant green glass of goodness (well so they say)  packed with fresh fruit and vegetables …..and a little something stronger. Say cheers to the Morukuru Green Mamba!

Ingredients:

Handful of fresh,baby spinach

1 slice Pineapple

1 tablespoon of locally sourced fresh, chopped apple from the Elgin Valley

1 tablespoon of fresh, chopped pear from Langkloof in the Southern Cape

1 shot Amaretto

Crushed ice.

 Method:

Whizz all ingredients in a blender.

Prepare a martini glass with crushed ice.

Pour and serve with a slice of orange.

When on safari what could be better than enjoying an African sunset with a delicious drink in hand. Our Morukuru Family speciality is the Swallow Tail -  named after the Swallow-tailed Bee-Eater. Look how this concoction mirrors the gorgeous green and blue plumage of that slender bird!  Here’s a fast birding fact ...Before eating its meal, a bee-eater removes the sting by repeatedly hitting and rubbing the insect on a hard surface. During this process, pressure is applied to the insect thereby extracting most of the venom.

Ingredients                                                             

2 tots Inverroche Classic Gin                                                                                                       

1 tot Butlers blue curacao                                                                                                      

200ml Tonic Water                                                          

 crushed ice                                                                                                                            

lemon slices and fresh mint

Method:

Prepare a highball glass with crushed ice.                                                                                 

Add the gin and tonic water.                                                                                                      

Pour over the Curacao.                                                                                                         

Garnish with lemon slices and mint. 

 

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