• 50ml. Whiskey (Scottish blended whiskey)
• 25ml. Cinzano Vermouth
• 25ml. Wilderer Fynbos
• 1 Fabri Amarena cherry
Stir the whiskey, vermouth and Wilderer Cape Fynbos with crushed ice. The appearance will become cloudy, this is normal. Can also be served shaken (If you prefer it extra cloudy with a little foam on top). Strain into a chilled cocktail glass and garnish with an Amarena cherry.
A complex blend of Wilderer Pear spirit, fresh lemon juice and vanilla syrup topped with soda.
• 50ml Wilderer Williams Birne
• 25ml lemon juice
• 20ml vanilla syrup
• 100ml soda
• slice of pear
Build over ice in a highball glass and garnish with a pear slice.
A rich fruity mix of peach and apple, with a kick from the spicy Wilderer Shiraz Grappa.
• 50ml Wilderer Shiraz Grappa
• 25ml Monin Peach puree
• 25ml apple juice
• 15ml lime juice
• Slice of Peach
Add all ingredients to shaker filled with ice, shake up and strain into chilled cocktail glass. Garnish with a slice of fresh peach.
South African Fynbos infused Wilderer Grappa muddled with fresh lime, orange wedges, sugar and mint. Served tall with crushed ice and topped with a splash of soda. The official cocktail served on Table Mountain, the icon of the Cape.
• 50ml Wilderer Fynbos
• 3 lime wedges, 3 orange wedges
• Fresh Mint
• 25ml Monin Mandarin Syrup
• Soda Water
Muddle fruit, mint and fynbos gentle and top up glass with half cubed ice & crushed ice. Churn with bar spoon, cap with crushed ice and a splash of soda.
Wilderer CBC Beer Schnapps served tall with Stoney Ginger Beer and lots of ice
A twist on the classic, Wilderer CBC Beer Schnapps stirred with natural Pear extracts from Monin and fresh orange zest. Served short over ice, a splash of CBC Amber Weiss lager and garnished with a cinnamon quill.
• 40ml Beer Schnapps
• 15ml Monin Pear
• 1 fresh orange twist
• 50ml CBC Lager
Add ice to tumbler. Add all ingredients except beer and stir to mix & dilute. Splash with beer and garnish with a cinnamon stick.
Wilderer CBC Beerschnapps muddled with fresh naartjie segments, Monin Honey, fresh lime and aromatic bitters. Served tall over ice and charged with Ginger Ale.
• 4 muddled naartjie segments
• 40ml CBC Beer Schnapps
• 10ml Monin Honey
• 2 squeezed lime wedges
• 2 dashes Angostura Bitters
• 200ml ginger ale
Muddle, shake & strain over ice. Charge with ginger ale. Garnish with a naartjie twist or lime wheel.
Wilderer CBC Beer Schnappsshaken with natural apricot extracts from Monin, fresh lemon, pressed mint leaves and aromatic bitters. Served tall over ice and charged with tonic water.
• 40ml CBC Beer Schnapps
• 25ml Monin Apricot
• 2 squeezed lemon wedges
• mint leaves
• 200ml tonic water
Shake & strain over ice and charge with tonic water. Garnish with an orange twist.
Wilderer CBC Beer Schnapps shaken with dry red wine, Monin Strawberry extracts, fresh lemon, orange and strawberry slices. Served tall over ice and splashed with lemonade.
• 25ml CBC Beer Schnapps
• 100ml dry red wine
• 25ml Monin Strawberry
• 2 slices orange
• 1 slice lemon
• 1 sliced strawberry
• 25ml lemonade
Shake with ice and pour unstrained. Splash with lemonade.Use a red wine glass.
Wilderer CBC Beer Schnapps shaken with Monin’s natural Black Tea infused with fresh lemon and fresh mint leaves. Served tall over ice and charged with soda water.
• 40ml CBC Beer Schnapps
• 3 pumps Monin lemon tea
• 2 slices lemon
• Mint leaves
• 200ml soda water
Shake and strain over ice & charge with soda water. Garnish with lemon twist and mint leaves.
Wilderer CBC Beer Schnapps shaken with natural fruit extracts (flavour of choice from Monin) and freshly squeezed lime juice. Served as 2 double shots, available in Strawberry, Honey, Apricot and Pear flavours.
• 50ml CBC Beer Schnapps
• 15ml Monin of your choice
• 1 squeezed lemon wedges
Shake & strain into 2 double shot glasses.
Wilderer Muscato Grappa shaken with Grand Marnier, Monin Blackberry Syrup, fresh strawberries and basil, topped with cranberry juice.
• Wilderer Muscato Grappa
• Grand Marnier
• Monin blackberry syrup
• cranberry juice
• sliced strawberry
• basil
Fynbos Grappa served tall and charged with Red Bull.
• 50ml Fynbos Grappa
• 200ml Red Bull
Simply build over ice.
• 75ml. pomegranate juice
• 25ml. Vodka
• 25ml. Wilderer Pomegranate liqueur.
• Juice from ½ a lime
• 1 can Ginger Ale
• Pomegranate arils for garnish
• Lime wedges for garnish
Build all liquid ingredients over ice (makes two drinks). Garnish with pomegranate fruit and lime.
• 1 litre heavy cream
• 1 vanilla bean, split and scraped
• 1 cup vanilla sugar, divided
• 75 ml. Wilderer Fynbos
• 6 large egg yolks
• 2 litres of hot water
Preheat the oven to 160 degrees C.
On a stove-top bring the cream to boil in a medium saucepan with the vanilla bean and its pulp. Remove from stove and allow to rest for 15 minutes. Remove the vanilla bean and add the Wilderer Cape Fynbos.
In a medium mixing bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in colour. Add the cream a little at a time, stirring continually. Pour the liquid into suitable ramekins (Should make 6) and place them on a large roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
Bake for approximately 40 minutes for the creme brulee to set (but should still be trembling in the centre). Allow to cool down and refrigerate for at least 2 days. Crème brulee should be removed from the fridge at least 30 min prior to browning the sugar on top. Divide the remaining ½ cup vanilla sugar between the 6 ramekins and melt using a torch.
Rest for 5 minutes before serving. The Wilderer Fynbos adds a fantastic herbal complexity into this favourite desert. Enjoy!
• 6 egg yolks
• 3/4 cup white sugar
• 2/3 cup milk
• 1 1/4 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1 pound mascarpone cheese
• 1/4 cup strong brewed coffee, room temperature
• 50ml. Wilderer Grappa Pinotage
• 2 (3 ounce) packages ladyfinger cookies
• 1 tablespoon unsweetened cocoa powder
• PREP: 35 mins
• COOK: 10 mins
• READY IN: 5 hrs
1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
3. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
4. Arrange half of soaked ladyfingers in bottom of a 7×11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.
