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Shiraz is naturally spicy, but in this version, we have amped up the spice to celebrate the traditional flavours of Easter. Add some cinnamon, star anise, orange zest and few other playful ingredients, and you will have a short, spicy version of your favourite red wine to add another dimension to your entertainment.

Short, Spicy Shiraz Shots

Serves 6

  • 1 bottle (750 ml) Leopard’s Leap Shiraz
  • 60 ml of sugar
  • 1 cinnamon stick
  • 1-star anise
  • Zest of 1 orange
  • 45 ml crème de cassis
  • 125 ml cream, lightly whipped
  • 125 ml fresh mixed berries


  1. Combine the Leopard’s Leap Shiraz, sugar, cinnamon sticks, star anise and orange zest in a saucepan over medium-high heat. Cook, stirring occasionally, for 10 minutes or until the mixture is reduced to 500
  2. Strain the mixture and leave to cool down completely. Refrigerate for 2 hours.
  3. Add the crème de cassis, mix through and divide the mixture into 6 shot glasses. Top with a dollop of cream. Serve with fresh berries.

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