Brandy Cocktail Shakeups show blended brandy’s playful side           

From muddling, mixing and floating to twists, zest and swirls, guests at the first Brandy Cocktail Shakeup discovered endless possibilities lingering in a cocktail glass with South Africa’s magnificent blended brandies at hand.

Hosted by the South African Brandy Foundation, the first Brandy Cocktail Shakeup was held at Jenny Morris’ Cooks Playground in De Waterkant in Cape Town. This was followed up by a Shakeup at the Sandton Sun, with over 40 guests from the liquor trade trying their hand at mixing creative brandy concoctions, guided by The Bar Tenders Workshop.

Inspired by the elements - Fire, Air, Water, Earth - South Africa’s reigning Flair Bartending Champion Travis Kuhn of Pure Bar Studios took culinary skills from the kitchen counter to the bar counter with  fresh herbs, spices and floral infusions. Chef Jenny Morris, known as the Giggling Gourmet, matched the compelling new creations with imaginative culinary counterparts. 

Guests from the media, the bar scene, as well as the food and hospitality trade also tried their hand at mixing the creative brandy concoctions.

Riaan Marais, chairman of the South African Brandy Foundation says: “Our aim with these events is to highlight new directions on the cocktail scene, exploring brandy’s versatility, hip status and acclaim as the world’s finest. Not only does South Africa produce the world’s best brandies, it is also the only country with a category of blended brandy specially created to be enjoyed with a mixer.”

Marais adds that blended brandies show just how versatile South Africa’s favourite spirit is. “Brandy cocktails and tall drinks are perfectly suited to our sunny climate and relaxed lifestyle.”

Cocktails and canapés

The “Fire” cocktail, flaming with cherry infused brandy, fresh chilli and citrus was matched with crispy roasted pork belly, topped with balsamic, black cherries and crackling dust.

The “Air” cocktail featured cardamom infused brandy, pear puree, litchi, lemon, agave sugar and rose water foam. This was pared with paper thin soy omelettes filled with smoked salmon, fresh cucumber and wasabi cream.

Playing with “Water” as an element, Kuhn shook up brandy with Triple Sec, lemon and lime juice, agave sugar, angostura bitters and egg white; strained it into a cocktail glass then poured liquid nitrogen into the drink for dramatic effect. Taking his cue from molecular gastronomy Kuhn made raspberry caviar balls as garnish. Chef Jenny Morris matched this with crystal spring rolls filled with orange segments, plump pink prawns and mint.

The “Earth” element was represented by a spirited cocktail sporting brandy, root ginger, apricot liqueur, cloudy apple juice, agave syrup, lime juice and ginger beer. Complimenting the cocktail was a golden crisp grilled duck spring roll with spiced pineapple tossed in brandied chilli syrup.

For more information: www.sabrandy.co.za