
The Spotted Citrino
Fresh mint leaves pressed with kumquat compote added with Leopard’s Leap Chenin Blanc 2007, shaken and strained into a chilled martini glass
Ingredients:
- 75ml Leopard’s Leap Chenin Blanc 2007
- 1 spoon Kumquat jam or compote
- 6 mint leaves
- 6.25ml Gomm sugar syrup
- Crushed ice
Method:
- Half fill a cocktail shaker with crushed ice.
- Muddle or mix the mint with jam and Gomm, and add to shaker.
- Add Leopard’s Leap Chenin Blanc.
- Shake well.
- Strain into Martini glass and garnish with a mint leaf.
The Red Leopard
Blueberry jam pressed with basil combined with Leopard’s Leap Cabernet Sauvignon, shaken and strained into a chilled martini glass
Ingredients:
- 75ml Leopard’s Leap Cabernet Sauvignon
- 1 teaspoon blueberry jam
- 4 fresh basil leaves
- 1 teaspoon Gomm sugar syrup.
Method:
- Half fill a cocktail shaker with crushed ice.
- Muddle or mix the jam and basil with Gomm and add to shaker.
- Add Leopard’s Leap Cabernet Sauvignon.
- Shake well.
- Strain into Martini glass and garnish with a basil leaf.
Granadi vino
Fresh Granadilla and hints of cinnamon spice are softly rounded with rose, shaken and strained into a chilled martini glass.
Ingredients:
- 75ml Leopard’s Leap Lookout Rosé
- ½ granadilla
- ¼ cinnamon stick
- 12.5ml Gomm
Method:
- Half fill a cocktail shaker with crushed ice
- Muddle or mix the granadilla, Gomm, cinnamon.
- Add Leopard’s Leap Rosé
- Shake and strain
- Pour into a chilled Martini glass and allow ½ Granadilla to float on the top as garnish
Leap of faith
A slice of fresh chilli pressed with raspberry and pomegranate jam added with Leopard’s Leap Sauvignon Blanc, shaken and strained into a chilled martini glass.
Ingredients
- 75ml Leopard’s Leap Sauvignon Blanc
- 1 spoon raspberry and pomegranate jam
- ¼ chilli (optional)
- 6.25ml Gomm
Method:
- Half fill a cocktail shaker with crushed ice
- Muddle or mix jam and chilli,
- Add Leopard’s Leap Sauvignon Blanc
- Shake and strain
- Pour into a chilled Martini glass and garnish with fresh chilli