A classic cocktail with a spicy kick most won't see coming
I don't host much. Aside from loathing the clean up that follows dinner parties or other such soirées, I just don't enjoy people in my space. Because I am in the business of socialising at restaurant openings and during my tours of various countries, I tend to become a recluse when I'm at home.
On the odd occasion that I do invite a few friends over, I really go all out. It makes up for lost time. When a good friend, and work mate, recently invited herself up to my apartment for sun downers, I messed around in the kitchen with what was left of my chilli lemonade and some whiskey I was gifted at a recent hotel stay. The result was magic.
While my friend stuck to two cocktails, she had to drive herself home after all, I fixed myself a pitcher and got festive well into the night. I'm sharing the recipe because I hope it brings you as much joy as it brought me - dancing around my living room, to Smokey Robinson, on a Thursday evening.
Ingredients (per cocktail)
45ml whisky
70ml chilli lemonade
3 ice blocks
lemon slices and salt & sugar to garnish
Directions
1. Place whisky, lemonade and ice blocks into blender
2. Blitz for 30 seconds
3. Pour sugar and salt on a flat plate
4. Wet rim of the glass with water and press down on plate
5. Pour the whisky lemonade into glass
6. Garnish with lemon slice and serve immediately.
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If you enjoy this cocktail, you'll have to try the champagne sangria recipe I got from Restaurante ZAMBI while in Maputo, Mozambique.
A cocktail I love to make during the warmer months, mainly because it includes my favourite fruit, is a watermelon gin slushie I developed after a boozy beach snack morphed into something even better.
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