Cocktail fizz

SERVES 1

Easy

20 minutes + overnight infusion time

15 min

RECIPE DEVELOPED BY:

Jennifer da Fonseca - ICA third year student specialising in Professional Wine Studies & Event Coordination

STYLING & PHOTOGRAPHY:

Ashleigh Sequeira - ICA third year student specialising in Culinary Media Communication

WINE PAIRING:

BRANDY INFUSION (Makes 750 ml)

500ml (2 cups) MannaBrew Superfood Espresso, strong brewed

250ml (1 cup) brandy

3 star anise

SHIRAZ COULIS

500ml (2 cups) shiraz grapes

60ml (¼ cup) granulated sugar

5ml (1 tsp) lemon juice

pinch of salt

TO SERVE

cream

sparkling water

For the cocktail, combine the freshly brewed warm MannaBrew Superfood Espresso with the brandy and star anise in a large jar. Set aside to infuse overnight at room temperature.
For the shiraz coulis, combine the grapes, sugar, lemon juice and salt.
Bring the mixture up to a boil, turn the heat down to medium and allow to simmer, 10 – 15 minutes.
Strain the grape mixture and allow to cool.
To serve one cocktail, combine 1 part of the brandy infusion with 1 part of the coulis and 1 part of cream in a cocktail shaker. Shake to combine.
Strain the mixture into a serving glass and top off with sparkling water.

TIP: Replace the coulis with a berry cordial.

As part of an exciting collaboration with @ MannaBrew, ICA students created unique recipes showcasing MannaBrew products. In addition to crafting the recipes, students also styled and photographed their dishes. Third-year ICA student Jennifer da Fonseca, specialising in Professional Wine Studies & Event Coordination, developed this recipe for a Cocktail fizz.

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