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Baobab & granadilla mocktail

Aneeqah Emeran — Thu, 08 May 2025 09:43:58 +0000

This tangy drink by Jane Nshuti is refreshing in all the best ways!

Baobab & granadilla mocktail

Serves 2

Ingredients

1 tsp baobab powder
150ml (about 4 granadillas) granadilla pulp + extra for serving
1 Tbsp agave syrup or honey (adjust to taste)
100ml cold still or sparkling water
Ice
Mint and lime, for serving

Method

In a shaker or large glass, combine the baobab powder, granadilla pulp and syrup.
Stir well to dissolve baobab powder.
Add water and mix well.
Fill a glass with ice cubes and pour the granadilla mixture over the ice.
Garnish with mint, granadilla seeds and lime.

Recipe by: Jane Nshuti
Photography by: Zhann Solomons

Also read: Mocktails versus wine: Can they really face off in the food pairing game?

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Cocktail tips and tricks for beginners

Amaarah January — Wed, 27 Dec 2023 22:00:32 +0000

‘Tis the season to be jolly – that means holiday soirées and parties galore. Follow these tips to expand your repertoire, become a beginner mixologist and impress your friends with yummy cocktails (and mocktails) all evening. Cheers!

Use the correct glassware

The first step to preparing a yummy cocktail is to choose the right glass. Did you know that the type of glass you serve your drink plays a crucial role in bringing its flavours to life? Tall and narrow highball cocktail glasses are typically used when the majority of your drink consists of a non-alcoholic mixture. Low-ball glasses are ideal for drinks with muddled ingredients, while martini glasses allow for garnishes on toothpicks to stay upright. So, make sure to choose the right glass to sip your delicious drink.

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Keep your ingredients fresh

The variety of cordials to choose from when dipping your toe in the art of mixology can be overwhelming. Why not ditch cordials altogether and use fresh ingredients? Not only will fresh fruits and herbs make your colourful drinks look better, they will also improve the taste and flavour. From squeezes of zesty limes to the aromas of muddled basil and mint, fresh is best!

Also read: 5 Festive cocktails to serve at your New Year bash

Try different kind of ice

Different ice for different folks! The ice you use for the cocktail (or mocktail) depends on the drink you are making. Standard-sized ice cubes are used for almost any drink – no matter if it is shaken or stirred. Large ice cubes are better to keep whisky-based cocktails chilled. It also allows you to taste the spirit before it gets watered down. Crushed (also called pebble) ice is perfect for drinks that need to be diluted.

Have the right tools on hand

If the words ‘jigger’ and ‘muddler’ sound foreign to you, don’t worry – here are three top tools and how they make your drink taste amazing.

Muddler: A stick (wooden, plastic or stainless steel) to mash and combine fresh ingredients like herbs, fruit and sugar to infuse flavour in your drink.

Jigger: The cup on each side makes measuring full or half shots when mixing your drinks easy.

Cocktail shaker: A shaker allows you to quickly mix the ingredients of your drink. Mixing your drink in a shaker also cools your cocktail faster than stirring due to the ingredients being repeatedly exposed to the surface area of the ice.

@boydandblair what do you like to muddle?! #cocktailrecipes #cocktailmaking #cocktailtutorial #cocktailtok #cocktailtiktok ♬ Jacob and the Stone – Emile Mosseri

Also read: Cleverly named cocktails to impress your guests

Photography: Shutterstock

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Celebrate Ocsober with a beautiful ZARI berry bellini

johnbrown — Tue, 23 Oct 2018 15:52:33 +0000

Have you been taking part in Ocsober this year? If not, now’s your chance to jump on board. And what better way to celebrate summer than with a beautiful berry bellini mocktail?

SERVES 4

INGREDIENTS
300 g frozen mixed berries
4 tbsp lemon juice
750 ml ZARI Bubbly White
Raspberries, to serve
Pomegranate rubies, to serve

METHOD
1. Place the frozen berries and lemon juice in a small saucepan. Stir over a low heat, gently mashing the berries as you stir to form a sauce. Allow the sauce to simmer for 7-8 minutes, stirring regularly or until thickened.
2. Strain the berry sauce through a sieve. Discard the pulp and set the sauce aside to cool.
3. Place 3 teaspoons of berry sauce in each champagne flute and top up with ZARI Bubbly White. Stir very gently. Pop a few raspberries and pomegranate rubies in each glass before serving.

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Cold brew and tonic

johnbrown — Sat, 25 Mar 2017 12:22:20 +0000

Coffee that’s kegged like beer, refreshing on a warm day and contains more caffeine than your regular cuppa? There’s no reason not to love cold brew coffee. And you can turn it into a fun mocktail with our short and sweet recipe.

MAKES 1 // COOKING TIME 5 mins

INGREDIENTS
70 ml concentrated cold brew coffee
200 ml tonic water
20 ml vanilla syrup

METHOD
1. Pour the coffee over ice.
2. Pour in the tonic water and vanilla syrup.
3. Stir to combine.

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