Winter warmer drinks

Whether a pre-dinner tipple, a delicious food pairing or a late-night nightcap, be inspired by our round up of warming winter drinks

Shot on location at Between Us  Photography by Inge Prins  Styling by Charl Francois Edwards

A welcome gin

Translating to the word ‘six’ in Japanese, Roku gin is crafted from six botanicals, each sourced from Japan. These high quality botanicals, harvested each season, include sencha and gyokuro teas, Sansho pepper, yuzu fruit peel as well as the Sakura flower and leaf.


Roku Negroni

Ingredients: Roku 50ml, Fernet Blanc 10ml, Sweet Vermouth 10ml, Passion fruit cordial 10ml. Method: Combine all ingredients and pour over ice. Garnish with an orange peel.

A wine (and food) pairing

With distinctive notes of blackcurrant, cedar, dried herbs and violets, this bold and rich Cabernet Sauvignon from Black Elephant Vintners’ Amazing Grace Cabernet Sauvignon 2017 shows lingering flavours of dark fruits, tobacco and liquorice.

Enjoy now or be patient and see this wine develop to its full potential over the next eight to ten years. Decanting is recommended.

An after dinner whiskey

Aged for ten years, Laphroaig 10 Year Old is a single malt Scotch made from malted barley. Cold-smoked and before being dried over a peat fire, this peated whisky is renowned for its bold, smoky taste, followed by a hint of seaweed and a surprising sweetness. It’s full-bodied with a long finish that embodies the Laphroaig character.


Penicillin Signature Serve

Ingredients: Laphroaig 10 Year Old 50ml, Teachers Highland Cream 80ml, Lemon juice 25ml, Honey syrup 15ml, Fresh ginger 10ml. Method: Muddle the fresh ginger in the bottom of the cocktail shaker. Add blended scotch, lemon juice, honey syrup and ice. Strain into a rocks glass with one large ice cube (you may wish double – strain through a fine tea strainer). Pour the Laphroaig over the back of the bar spoon so that it floats on top of the drink.