Cocktail recipes

The cellar highball

By Jeanne Calitz

Serves 1

Difficulty Easy

Ingredients

2–4 T fortified wine of your choice
tonic water, for serving
a few drops bitters
lemon wedge, for serving

Method

1.Using a highball glass with ice cubes, add fortified wine of your choice – sherry, Madeira, Marsala, sweet vermouth or Port (white Port is first prize). Top with tonic water (we recommend a light tonic like those made by Barker & Quin or Fever Tree).

2. Add a few drops of bitters if you’re so inclined, and garnish with a lemon wedge. The perfect drink to sip slowly and prepare for winter’s arrival.

Find more cocktail recipes here.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Irinja Bekker

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

The tiramisu express

Gnocco fritto

Tropical chia breakfast bowl

Classic miso soup

Miso-roasted brinjals

Miso eggs Benedict

Miso-and-fudge tart

Miso cheeseburgers

Atchar cheese toastie

Vegetable atchar

Sweet potato pizzas