Jennifer - MannaBrew-25

RECIPE DEVELOPED BY:

Jennifer da Fonseca – ICA 3rd-year student, specialising in Professional Wine Studies & Event Coördination

STYLING & PHOTOGRAPHY:

Ashleigh Sequeira – ICA 3rd-year student, specialising in Media Communication

Cocktail Fizz

Serves 1

Difficulty: EASY, Preparation time: 20 minutes + overnight infusion time Cooking time: 15 minutes

INGREDIENTS

BRANDY INFUSION (Makes 750 ml)

500 ml (2 cups) MannaBrew Superfood Espresso, strong brewed
250 ml (1 cup) brandy
3 star anise

SHIRAZ COULIS

500 ml (2 cups) shiraz grapes
60 ml (¼ cup) granulated sugar
5 ml (1 tsp) lemon juice
pinch of salt

TO SERVE

cream
sparkling water

METHOD

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 for 10 – 15 minutes.
Strain the grape mixture and allow it 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.

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