Conductors Favorito Mocktail

A non-alcoholic drink enjoyed by someone who cannot join in the party tradition but wants to drive everyone home safely - hence the name, which translates to Driver’s Favourite.

SERVES 2

Easy

25 min

10 min

RECIPE DEVELOPED BY:

Matthew Fibiger - ICA third year student specialising in Professional Wine Studies & Event Coordination

STYLING & PHOTOGRAPHY:

Inge Schoeman - ICA third year student specialising in Culinary Media Communication

WINE PAIRING:

PRICKLY PEAR JUICE

6 (250g) prickly pears, peeled and chopped

2 (4g) vanilla pods, halved

8 (5g) whole pimento, crushed

TO SERVE

15ml (1 tbsp) fine salt

15ml (1 tbsp) granulated sugar

pinch of grated pimento

7.5ml (1 ½ tsp) lime juice

60ml (¼ cup) still mineral water

5 ice cubes + extra to serve

Purée the prickly pears and strain to remove the seeds.
Combine the prickly pear juice, vanilla pods and crushed pimento in a saucepan over low heat.
Simmer for 10 minutes, allowing the spices and vanilla to infuse. Remove from the heat and allow the mixture to cool.
To serve, in a bowl combine the salt, sugar, and grated pimento. Wet the rims of the drinking glasses with some water and dip them into the salt mixture to coat.
Combine the prickly pear juice with the lime juice, mineral water and 5 ice cubes. Stir until cold.
Strain the drink into the prepared glasses and serve with additional ice, if preferred.

TIP: Replace the vanilla pods with 1 teaspoon of vanilla essence.

As part of a unique partnership with @SantaAnnas, ICA third-year Professional Wine Studies & Event Coordination students created a series of drinks designed to pair with Mexican-style dishes – all inspired by the campaign theme: Mexican Style, South African GEES!
This drink was developed by Professional Wine Studies & Event Coordination student Matthew Fibiger, and styled and photographed by Culinary Media Communication student Inge Schoeman. Conductors Favorito, or “Driver’s Favourite”, is a non-alcoholic option made with infused prickly pear juice, vanilla and pimento, finished with lime and mineral water.

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