Madre Maria

A salsa-inspired cocktail with sweet umami flavours.

SERVES 2

Moderate

4 hours 30 minutes

None

RECIPE DEVELOPED BY:

Carmen Conradie - ICA third year student specialising in Professional Wine Studies & Event Coordination

STYLING & PHOTOGRAPHY:

Stephan Language - ICA third year student specialising in Culinary Media Communication

WINE PAIRING:

TOMATO WATER

125g ripe cherry tomatoes

10g fresh coriander

1 (4g) fresh jalapeño

45ml (3 tbsp) water

1g salt

3g sugar

CUMIN SIMPLE SYRUP

20g cumin seeds, toasted

50g water

60g granulated sugar

PICKLED JALAPEÑOS

80ml (⅓ cup) apple cider vinegar

10g sugar

2 g salt

10ml (2 tsp) lime juice

2 (10g) jalapeños, charred and thinly sliced

TO SERVE

15ml (1 tbsp) lime juice

250ml (1 cup) ice + extra to serve

2 twisted lime peels

For the tomato water, combine all of the ingredients in a food processor.
Pulse until the tomatoes are finely chopped.
Line a sieve with a damp muslin cloth and place it over a large bowl. Pour the blended tomato mixture into the cloth and allow it to strain for 4 hours.
For the cumin simple syrup, combine the cumin seeds, water and sugar in a saucepan over medium heat. Stir until the sugar has dissolved. Allow to cool and strain.
For the pickled jalapeños, combine the apple cider vinegar, sugar, salt and lime juice in a saucepan over medium heat. Stir until the sugar has dissolved.
Pour the hot liquid over the charred jalapeños and set aside to cool.
To serve, combine ½ cup of the prepared tomato water, 5 teaspoons of the cumin simple syrup, and 5 teaspoons of the jalapeño pickling liquid in a cocktail shaker.
Add the lime juice and ice and shake for 45 seconds to combine.
Strain the mixture into a chilled glass filled with ice. Garnish with a lime twist and a slice of pickled jalapeño.
Repeat from step 6 for a second glass.

TIP: Use different coloured tomatoes to create different shades of tomato water.

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 Carmen Conradie and styled and photographed by Culinary Media Communication student Stephan Language. Inspired by the flavours of a classic tomato salsa, Madre Maria layers sweet, savoury and smoky notes using fresh tomato water, cumin simple syrup and charred pickled jalapeños – served chilled with a twist of lime.

BROWSE OUR RECIPES

Looking to go on a culinary adventure? Try out some of our recipes in the comfort of your home. Created by our chef students under the expert guidance of ICA lecturers, these recipes invite you to get creative, with a professional flair.

LEARN FROM THE BEST

READY TO JOIN THE ICA?

We believe, "to be the best, you need to learn from the best". So why not join the ICA and train with an award winning and Internationally rated the BEST chef school in Africa & one of the top three in the WORLD. The training ground for highly skilled world-class chefs. Our comprehensive and specialised training is based on classic gastronomic principles, coupled with innovative thinking and creative flair.

FIND YOUR COURSE

The Institute of Culinary Arts (ICA) is South Africa's leading Chef School and in the top 3 in Africa. Learn from the best with ICA and start your culinary journey.

Student portal

ICA

Home About Accreditation Testimonials

ICA COURSES

Courses 2 Year Diploma 3 Year Advanced Diploma 3 Year Specialised Diploma

ADDITIONAL

Upcoming Events Latest News & Blogs Terms & Conditions

Website Designed & Managed by 19 Digital