syrup Archives

Jewish holiday

Tracy’s potato kugel

50 - 60 minutes

Jewish holiday

Aunty Sarah’s flaumen (prune) tzimmes

5 hours

Cake recipes

Chocolate-and-gingerbread tray sponge

35 minutes

Stroopwafels

20 minutes

Biscuit recipes

Cookie butter

5 minutes

Birthday cake

Ombre buttercream iced amasi cake with a brandy snap crown

45 minutes

Frozen yoghurt

Home-made raspberry frozen yoghurt with brandy-snap cones

20 minutes

Chocolate recipes

Chuckles fridge cake

15 minutes

Black Label fusion

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

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Bacon-and-cheese turnovers

Sticky ginger tempeh with coconut jasmine rice

Tracy’s potato kugel

Aunty Sarah’s flaumen (prune) tzimmes

Chocolate-and-gingerbread tray sponge

Stroopwafels

Cookie butter

Ombre buttercream iced amasi cake with a brandy snap crown

Home-made raspberry frozen yoghurt with brandy-snap cones

Chuckles fridge cake

Springbok loin in coffee mud

Summer thyme punch

Black Label fusion

Black Label fusion

Ingredients

Method