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For those who enjoy experimenting with flavours and trends, the Leopard’s Leap wine cocktails offer a wonderful opportunity to try something new. With favourites such as the Chardonnay Margarita, Cabernet Sauvignon Square and Merlot Milkshake, this season’s summer holiday cocktails share some traditional South African flavours.

Try the summery wine cocktail made with Rooibos tea, one of South Africa’s most recognisable natural products. Rooibos is known for its healing properties, but lately, it has developed a fun following as it is becoming a favourite cocktail ingredient for mixologists all over the world.

Also part of the recipe is the quintessential South African ingredient, cinnamon sugar! An integral part of the rich food heritage of South Africa, it is reminiscent of favourites such as pancakes and pumpkin fritters.

Relax on the Leopard’s Leap stoep with a refreshing drink in hand or mix one of these at home and enjoy the South African summer!

Recipe for a South African Summer Wine Cocktail

Rooibos-infused vodka


Makes 500 ml

500 ml quality triple-distilled vodka

30 – 40 ml Rooibos tea (whole sticks, not bags, such as Eleven o’clock Rooibos)


Pour the vodka into a glass jug and add the Rooibos sticks. Stir through, cover with plastic wrap and leave to infuse overnight.

Cinnamon sugar


Makes about half a cup

125 ml castor sugar

25 ml cinnamon


Combine the sugar and cinnamon in a small bowl.

For the South African-inspired Wine Cocktail


Makes 1 Wine Cocktail

  • 10 ml of cinnamon sugar
  • ½ a thickly cut lemon slice (not a quarter, more like one-eighth of a lemon)
  • 3 – 4 fresh mint leaves
  • 125 ml 2015 Leopard’s Leap Unwooded Chardonnay
  • 15 ml Rooibos-infused vodka
  • Pinch of ground cinnamon
  • A small handful of crushed ice


In a small jug or cocktail shaker, place the cinnamon sugar, slice of lemon and mint leaves. Muddle the ingredients until the leaves are bruised and the sugar has dissolved.

Add the wine, infused vodka and ice. Shake or stir until well mixed.

Pour the cocktail through a fine strainer into a tall glass and top with more crushed ice, fresh mint and lemon rind (optional).

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