Have these proudly SA drinks at your Heritage Day celebration

Leah van Deventer shows you fun ways to booze-infuse your Heritage Day braai.

by: Leah van Deventer
 
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Heritage Day is all about celebrating sunny South Africa, and what better way than with a local-booze-infused braai #localislekker

SAUCES and MARINADES

Sexy cider and rum braai sauce
Heat 1 cup Savanna Dark cider, zest and juice of one lemon, 2 cups All Gold Tomato Sauce, 3/4 cup Zulu Rum, 1/2 cup brown sugar, 2 teaspoons Dijon mustard, 1 tablespoon Worcestershire sauce and a dash of garlic or onion powder. Simmer for 15 minutes and serve.

Seriously cool marinade
Mix 100ml Waterkloof Seriously Cool Chenin Blanc, 30ml soy sauce, 30ml honey, 5ml Worcestershire sauce and 5ml tomato paste for a killer meat marinade.

Use Garagista Stout to make these pork steaks in a stout beer marinade.

BREADS

Try this bacon beer bread recipe with a local craft beer. The malty Stone Circle Brewery’s Red Lotus Amber Ale will be an excellent choice, as its higher sugar content will give it a delicious caramelised flavour – yum!

I absolutely LOVE this fantastic apple cider cheddar bread recipe, which I make using Cluver & Jack Cider and a local Cheddar cheese. Give it a whirl.

PAIRINGS

Master Distiller Andy Watts and I put our heads together and came up with these choice local whisky pairings:

Bain’s Cape Mountain Whisky with:
Braaied Camembert with preserved figs (cheese slowly cooked over an open grid)
Braaied banana with ice cream (bananas cooked in their skins over the coals) or
Braaied banana and Nutella wraps (The ultimate sweet treat!)

Three Ships Bourbon Cask with:
Braaied marshmallows (you know how to do this) or
Braaied caramelised pineapple skewers (sprinkle pineapple skewers with sugar and cinnamon then braai)

Prefer wine? Pair Allesverloren Cabernet Sauvignon with a braaied Greek neck of lamb (see how the Boer and Butcher prepares the meat here).

COCKTAILS

The Franklin
Throw some Van Ryn’s Brandy 12 Year Old over ice with a few dashes Angostura Bitters and top up with ginger ale. Garnish with a twist of lemon peel.

The Hustler
Pour Jorgensen’s Primitiv into a highball glass over crushed ice, and then top with Sxollie Golden Delicious Cider and a twist of lime. Garnish with a stick of cinnamon.

JELLY SHOTS

Get the party started with jelly shots! Use Ginifer Gin in this gin and tonic jelly and Simonsig Kaapse Vonkel Brut Rosé in this sparkling glitter jelly.

DESSERTS

Shaka Sauce
Pour warm Zulu Rum sauce over ice cream. (Melt 1 cup brown sugar with1/4 cup butter. Stir in 1/2 cup heavy cream, 1 shot Zulu Rum and a dash of cinnamon.)

Try this Bar-One, Amarula and Tennis Biscuit Chocolate Torte.

ICES

Gin ’n Juice Granita
Mix 400ml water with the juice of two oranges and a double shot of Wilderer Fynbos Gin. Pour into a shallow container and freeze, scraping the edges every 40 minutes or so until you have granita.

Get the brand new Pierre Jourdan Wine Popsicles. They come in two flavours: the Pierre Jourdan Brut MCC and Pierre Jourdan Tranquille, a blend of Pinot Noir and Chardonnay.

COFFEE

Espresso Stout
Pour a shot of espresso into a highball glass. Add caramel syrup to taste, and then top up with Castle Milk Stout and stir.

Try this amazing Amarula Coffee recipe.

Cool tricks aside, you’re still going to want to drink some straight-up booze at your braai. See these great tips on how much booze to buy for a party.



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