KWV 3 – SOUR POWER
50 ml KWV 3 YO Brandy
30 ml fresh lemon juice
5 ml simple syrup (1 teaspoon)*
7.5 ml grenadine or raspberry syrup
Berries or other seasonal fruit
To make simple syrup, heat ½ cup sugar in ½ cup water on the stove until the sugar has dissolved.
Cool and store in an airtight container in the fridge.
Add the KWV 3YO, lemon juice and syrups to a cocktail shaker half filled with ice cubes.
Shake well and strain into a Collins glass.
Top with a splash of soda water if desired and garnish with berries, other seasonal fruit or a twist of lemon.
KWV 5 – BRANDY & COLA
50 ml KWV 5 YO Brandy
90 ml cola
10 ml rosemary syrup
2 splashes Angostura bitters
1 sprig of rosemary
Ice cubes
To make rosemary syrup, combine 1/2 cup sugar, 1/2 cup water and a few rosemary sprigs in a pot.
Heat until barely simmering, remove from heat and allow to rest for 10 minutes.
Remove rosemary and refrigerate. Then, simply combine all ingredients in a low ball glass and finish with garnish.
KWV 10 – CLASSIC
50ml KWV 10 YO Brandy
25ml Van Der Hum liqueur
20ml lemon juice freshly squeezed
Pour all ingredients into a shaker, add in a few ice blocks and shake until well mixed and chilled. Pour into a glass of your choice, preferably a coupe, and garnish.
KWV 10 – SWEET TREAT
50ml KWV 10 YO Brandy
50ml Wild Africa Cream
25ml Ponchos coffee tequila
100ml cream / full cream milk
Ground cinnamon for garnish
Add all the ingredients into a shaker, add a few ice blocks and shake until all the ingredients are well mixed. Once mixed pour into a chilled glass and dust the cinnamon on top.
KWV 12 – ON THE ROCKS
60ml KWV 12 YO Brandy
3 dashes Angostura bitters
5 ml simple syrup (1 teaspoon)*
Pour the sugar, bitters and brandy in a small tumbler. Fill your glass with ice and stir until well mixed. Garnish with an orange slice.
KWV VS – MIXOLOGY
50ml KWV VS Brandy
35ml fresh lemon juice
2 dashes Angostura bitters
5 ml simple syrup (1 teaspoon)*
Half fresh egg white
Shake all of the ingredients hard with ice and strain into an ice-filled small tumbler. Garnish with a lemon slice.
BRANDY
100ml Cranberry juice
30ml lime juice freshly squeezed
30ml maraschino cherry syrup
25ml Van der hum
50ml KWV 3 brandy
Pour all the ingredients into a shaker, add a few ice blocks and shake well until the liquid is mixed. After shaking ensure the liquid is cold and pour into a chilled glass.
50 ml KWV 3 YO Brandy
30 ml fresh lemon juice
5 ml simple syrup (1 teaspoon)*
7.5 ml grenadine or raspberry syrup
Berries or other seasonal fruit
To make simple syrup, heat ½ cup sugar in ½ cup water on the stove until the sugar has dissolved.
Cool and store in an airtight container in the fridge.
Add the KWV 3YO, lemon juice and syrups to a cocktail shaker half filled with ice cubes.
Shake well and strain into a Collins glass.
Top with a splash of soda water if desired and garnish with berries, other seasonal fruit or a twist of lemon.
50 ml KWV 5 YO Brandy
90 ml cola
10 ml rosemary syrup
2 splashes Angostura bitters
1 sprig of rosemary
Ice cubes
To make rosemary syrup, combine 1/2 cup sugar, 1/2 cup water and a few rosemary sprigs in a pot.
Heat until barely simmering, remove from heat and allow to rest for 10 minutes.
Remove rosemary and refrigerate. Then, simply combine all ingredients in a low ball glass and finish with garnish.
50ml KWV 10 YO Brandy
25ml Van Der Hum liqueur
20ml lemon juice freshly squeezed
Pour all ingredients into a shaker, add in a few ice blocks and shake until well mixed and chilled. Pour into a glass of your choice, preferably a coupe, and garnish.
50ml KWV 10 YO Brandy
50ml Wild Africa Cream
25ml Ponchos coffee tequila
100ml cream / full cream milk
Ground cinnamon for garnish
Add all the ingredients into a shaker, add a few ice blocks and shake until all the ingredients are well mixed. Once mixed pour into a chilled glass and dust the cinnamon on top.
60ml KWV 12 YO Brandy
3 dashes Angostura bitters
5 ml simple syrup (1 teaspoon)*
Pour the sugar, bitters and brandy in a small tumbler. Fill your glass with ice and stir until well mixed. Garnish with an orange slice.
BRANDY KWV VS
50ml KWV VS Brandy
35ml fresh lemon juice
2 dashes Angostura bitters
5 ml simple syrup (1 teaspoon)*
Half fresh egg white
Shake all of the ingredients hard with ice and strain into an ice-filled small tumbler. Garnish with a lemon slice.
BRANDY
100ml Cranberry juice
30ml lime juice freshly squeezed
30ml maraschino cherry syrup
25ml Van der hum
50ml KWV 3 brandy
Pour all the ingredients into a shaker, add a few ice blocks and shake well until the liquid is mixed. After shaking ensure the liquid is cold and pour into a chilled glass.
