Mixology

The Consol Mixology Theatre at Taste of Cape Town

I'll let you in on a little secret: Promise cocktails to Team HP, and we're pretty much putty in your hands. So when Consol invited us to join one of their Mixology classes at Taste of Cape Town last week we were beyond thrilled.

(Side note: Mixology is, basically, the science and art of making fancy cocktails. No tequila sunrises here!)

After a tough week, we were all more than ready to get stuck into some delicious beverages. Here's the bit about the Mixology Theatre that's both a blessing and a curse: While you walk away with three very delicious cocktails, you do have to make them yourselves!

When you arrive, you find a spot at one of the many stations - they're all equipped with standard bartender's tools, cubed and crushed ice, Consol bottles and jars, jars of fruit and garnish, and several bottles of interesting things ranging from wine to a buchu cordial. A quick overview of what's what, and you're off!

Let me tell you, I have newfound respect for bartenders who make cocktails. It's exhausting. Between the shaking, and the muddling, and the having to keep track of half a dozen different things at the same time...people, tip your bartenders!

Can't take him anywhere.

We learned how to make 3 delicious cocktails: The Blue Dissolve, the Citrus Burst, and the Vinfusion. The awesome guys from Thirst were there both as teachers, and as a helping hand when you got stuck. Team consensus? The Citrus Burst was our favourite.

Looks good, right? Want to know how to make one? Sure you do. Here's what you'll need:

  • 4 lime wedges
  • 4 naartjie segments
  • 2 lemon wedges
  • 25ml (single shot) elderflower syrup
  • 50ml (double shot) Absolut Citron
  • 25ml Red Espresso
  • A Consol jar
  • A muddler and bar spoon
  • Crushed ice
  • Straws, lime, and mint to garnish

Put the lime, naartjie, and lemon into a Consol jar. Add a single shot of elderflower syrup, and a double shot of Absolut Citron. Then, use a muddler to gently crush as much juice as possible out of the fruit. If you don't have a muddler, try using a fork - but gently does it!

Once you've got a good amount of juice, fill the jar up 2/3 of the way with crushed ice. Use a bar spoon to mix the juice and fruit segments into the ice - go slowly, and use lifting movements. If you don't have a bar spoon, a regular tablespoon and a delicate hand will do the trick.

For the last stage, add even more crushed ice - you want to aim for a little heap going over the top of the jar. Gently pour the Red Espresso over the top of the ice. Then, add two straws to the side, and garnish with a lime wedge and a sprig of mint. Ta-da!

We walked away with slightly fuzzy heads, as well as the jars we'd used, and a nifty booklet with tons of great cocktail recipes. Huge thanks to Consol for including us! We can't wait to get our mixology on at home (where no one can see us drop things and spill).

You can stay connected with them on Twitter and on Facebook, and see more of our photos from the event here.

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