Rooted in tradition yet endlessly adaptable, Flor de Caña rum lends depth, warmth, and elegance to cocktails that truly deserve the spotlight, while Sanpellegrino Italian Sparkling Drinks add vibrant, uplifting flavours, a perfect pairing for mixing magic!
FLORA DE CHELLO
Presented by Wine Steward Sfiso Soldaat, The Twelve Apostles Hotel & Spa
100 ml Flor De Caña Rum 12 YO
50 ml sugar syrup
100 ml full cream milk
100 ml LemonGold juice
100 ml Sanpellegrino Italian Sparkling Drinks Melograno & Arancia
Glass: Sherry
Chill the serving glass. Mix everything in a mixing glass. Allow the lemon juice to split the fat from the milk while stirring continuously. Fine strain into a chilled sherry glass of 50 ml per serving. Serve as an apéritif.
FLOR MAYWEATHER
Presented by Wine Steward Lunga Mbatha, Beverly Hills
50 ml Flor De Caña Rum
Sanpellegrino Italian Sparkling Drinks Aranciata
50 ml fresh apple & ginger juice
20 ml sugar syrup
25 ml LemonGold juice
5 cloves
3 sprigs rosemary
Glass: Whisky | Old Fashioned
Garnish: Orange wedge and rosemary sprig
Muddle the rosemary and cloves in a Boston shaker to release their aromas. Add freshly squeezed lemon juice, sugar syrup, apple and ginger juice, and Flor De Caña Rum. Fill the shaker halfway with ice and shake briskly for 15 seconds. Strain into a serving glass filled with fresh ice. Top up with Sanpellegrino Italian Sparkling Drinks Aranciata. Garnish with an orange wedge and a sprig of rosemary. Best enjoyed as a refreshing digestive.
THE SECRET CANE
Presented by Wine Steward Isiphile Mpiyakhe, Southern Sun Rosebank
50 ml Flor de Caña Rum 12 YO
Sanpellegrino Italian Sparkling Drinks Aranciata Rossa
25 ml simple syrup
25 ml lime and mint
15 g Muscovado sugar
5 g grated ginger
A pinch of nutmeg
3 quarters of lime
Glass: Hurricane
Garnish: Mint leaves, dried pink orange and nutmeg
In a glass add Muscovado sugar, ginger, nutmeg and lime quarters. Muddle together until sugar dissolves. Add simple syrup, lime and mint then stir well. Add ice and Flor de Caña. Mix well. Top up with Sanpellegrino Italian Sparkling Drinks Aranciata Rossa. Enjoy!
THE ORANGE SUNSET
Presented by Wine Steward Samuel August, Southern Sun Cape Sun
50 ml Flor de Caña Rum 12 YO
25 ml Monin Sundried Orange syrup
Angostura bitters
Sanpellegrino Italian Sparkling Drinks Aranciata Rossa
Glass: Tumbler
Garnish: Cinnamon stick, orange slice, burnt orange zest
Fill the shaker halfway with ice. Add Flor de Caña Rum, Monin Sundried Orange syrup and 3 dashes bitters, and shake for 10 – 12 seconds so that all the ingredients have mixed and that there is now a foamy texture. Add ice to the serving glass. Using a strainer pour the liquid into the glass and top up with Sanpellegrino Italian Sparkling Drinks Aranciata Rossa.
To serve add a cinnamon stick, orange slice and aromatic burnt orange zest. Enjoy as an aperitif cocktail or a digestive cocktail.
SAN SPRITZER
Presented by Wine Steward Mduduzi Zwane, Sandton Sun & Towers
50 ml Flor de Caña Rum 12 YO
150 ml Sanpellegrino Italian Sparkling Drinks Pompelmo
50 ml Avontuur Luna De Miel Chardonnay
25 ml Elder Flower Syrup
25 ml Monin Syrup Grapefruit
Glass: Wine glass
Garnish: Fresh grapefruit and mint leaves
Chill the serving glass before starting the cocktail. Add both syrups, then add ice and Sanpellegrino Italian Sparkling Drinks Pompelmo to the glass. Add Avontuur Luna De Miel Chardonnay then top up with Flor de Caña. Add garnish and enjoy as an aperitif cocktail or hydrating cocktail.
SUGARCANE SUNSET
Presented by Wine Steward Edward Nkoadi, 54 on Bath
45 ml Flor de Caña Rum 12 YO
100 ml Sanpellegrino Italian Sparkling Drinks Aranciata Rossa
15 ml Triple Sec
25 ml Espresso
15 ml Canadian Maple Syrup
Glass: Collins
Garnish: A ribbon zest of Orange
Fill serving glass with ice and pour in the Sanpellegrino Italian Sparkling Drinks Aranciata Rossa. Squeeze orange zest to release the oils, rim the glass and drop into the glass.
In a shaker, combine remaining ingredients and shake vigorously on fresh ice. Strain mixture into the serving glass. Insert a bar spoon and gently mix in front of the guest, to combine the drink. Serve and enjoy!
VOLCANO OLD FASHION
Presented by Wine Steward Nicholette Botes, Cape Grace, A Fairmont Managed Hotel
50 ml Flor de Caña Rum 12 YO
12.5 ml Pineapple Syrup*
Angostura bitters
Pineapple Syrup:
320 ml sugar
320 ml water
8 g star anise
1 cup fresh pineapple
Add all ingredients to a saucepan, bring to a boil then allow to simmer on low heat. Remove from heat and reserve refrigerated.
Glass: Rocks
Garnish: Pineapple leaf
Chill serving glass with ice. To a mixing glass add ice, Flor de Caña Rum, pineapple syrup and 2 dashes of bitters. Stir for 5 to 10 seconds. Strain into your serving glass garnish with pineapple. Place under dome and smoke. Enjoy!
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