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Black Label fusion

Black Label fusion

By The South African Breweries (SAB) and LiquidChefs Mobile Bar Services

Serves 1

Difficulty Easy

Prep Time 5 minutes

Ingredients

2 slices fresh ginger
2 basil leaves
1 sprig thyme, plus extra for garnishing
Salt and pepper, to taste
Sugar syrup, a dash
100 ml Redd’s Dry
Ice cubes
1 x 340 ml Carling Black Label
Bitters, a dash

Method

Place the ginger in a glass and bash lightly with a muddler or pestle.

Add the basil, thyme, salt and pepper.

Add the sugar syrup and lightly press using the muddler or pestle.

Pour the Redd’s into the glass, add ice and stir to infuse the flavour.

Pour the Black Label into a hurricane glass and top with the herbs and Redd's infusion.

Garnish with a sprig of thyme and drizzle with a dash of bitters.

Credits: All styling and photographs by Libby Edwards. Recipes by The South African Breweries (SAB) and LiquidChefs Mobile Bar Services (011) 887-4535

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Pomegranate-and-red-apple sangria

Sunshine-yellow piña coladas

Fire-and-ice oysters

Mango lassi with lavender sugar

Vietnamese-style iced coffee

Nirvana by Chocolate

Amarula Cream Martini

Mexicola

Braaied lemonade

Miller summer storm

Milk stout medley

Black Label fusion

Black Label fusion

Ingredients

Method