- Glass:
- Cut Old Fashioned
- Ingredients:
- 45ml Whitley Neill Dry Gin
- 15ml Aperol
- 15ml Lemongrass and Fresh Lemon Juice
- 10ml Rooibos and Orange Syrup
- 25ml Fresh Pressed Grapefruit
Terra De Fume (translates as Smoke of the Earth)
Terra De Fume (translates as Smoke of the Earth)
Tom Gedney-Higham's Northern Restaurant & Bar Cocktail Competition 2017 winning recipe for Terra De Fume cocktail
Ingredients
Method
Rooibos and Orange Syrup:
Add 8 Rooibos tea bags to 300ml of hot water and allow to brew over a moderate heat for 1 hour. Add 4 large orange peels. Remove from heat and allow to steep overnight at room temperature. Using a muslin cloth remove all ingredients from the base liquid. Add 75g of brown sugar and simmer at 120°c until the product reduces to approx 50-100ml. Strain again with Muslin cloth and bottle.
Lemongrass & Lemon Juice:
Juice 5 whole lemons and the juice of4 sticks of lemon grass. Allow to steep in a fridge for 1 day.
Fill aCocktail Chill Cut Old Fashioned Glass with crushed ice. Add all ingredients to cocktail shaker and shake hard over cubed ice. Discard crushed ice from glassware and refill with crushed ice. Strain product over crushed ice and garnish with dehydrated grapefruit wheel and cassia bark (cinnamon bark).
Serve on top of a large dark wooden block (representative of table mountain overlooking Capetown)
At the base of the cocktail glass sprinkle tea leaves from Rooibos tea bags, broken cinnamon sticks, and cassia bark to represent the 2200 plants that grow on table top mountain.
Finally burn the cinnamon sticks and tea leaves to represent Terra De Fume.
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