Hints of spice and citrus sing throughout this local spicy rum cocktail, making it the ultimate cheer to South Africa’s diversity. Sit back, and enjoy!

MAKES 1 // COOKING TIME 25 min

INGREDIENTS
For the spicy syrup
1 cup water
1 cup sugar
1 tbsp curry powder
For the cocktail
37.5 ml rum
25 ml spicy syrup
50 ml grapefruit juice
20 ml lemon juice
12 ml verjuice
2 dashes Angostura bitters

METHOD
For the spicy syrup
1. Place the water, sugar and curry powder in a pot over medium heat. Stir occasionally until the sugar has dissolved.
2. Allow to boil for  minutes. Then remove from the heat and set aside to cool.
For the cocktail
1. Place all the ingredients in a cocktail shaker. Add cubed ice, close and shake until combined.
2. Single strain into a glass filled with ice cubes. Garnish with a slice of grapefruit and a sprig of mint.

Recipe: Nkuli Khanyile
Styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Loving this flavour combination? Try our rum and citrus cocktails with Campari bitters.

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