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Take a sensory safari: serve cocktails and foods of South Africa at home

All Amarula recipes and photos courtesy of Amarula and Distell.


Decadence at Dusk

  • 5 oz Amarula cream liqueur
  • 2 T crushed brownie or Oreo cookies
  • 2 t hazelnut liqueur
  • 2 t orange liqueur
  • 1 oz Oude Meester ginger liqueur
  • Pinch of cinnamon
  • Chocolate shavings to garnish
  • Fresh ginger to garnish
  • Ice cubes
  • Crushed ice

Add all ingredients to a cocktail shaker or blender. Close, shake or blend for 30 seconds, pour over ice cubes into a highball or milkshake glass and add crushed ice as a top layer. Garnish with wedge of cookie or with chocolate shavings and fresh ginger.

Amarula Golden Glow

  • 2 oz Amarula cream liqueur
  • ½ oz Oude Meester ginger liqueur
  • 1 oz peach schnapps
  • 2 T vanilla ice cream
  • Peach slices to garnish
  • Ice cubes

Pour all the ingredients into a cocktail shaker or blender. Seal the container, shake or blend thoroughly and pour into a tumbler filled with ice cubes. Garnish with sliced peach.

Amarula Mint Star
Kapama Lodge

  • 2 oz Amarula cream liqueur
  • 1 oz white rum (Lucire Home recommends Tommy Bahama)
  • 3 sprigs of fresh mint
  • Pinch fresh lemon zest
  • Crushed ice
  • Lemon peel twist (optional)

Muddle mint leaves gently with the back of a spoon. Place in cocktail shaker and add remaining ingredients. Shake vigorously for 30 seconds and garnish with a mint sprig and lemon twist.

Amarula Fiery Dusk

  • 3 oz Amarula cream liqueur
  • 1 generous scoop vanilla ice cream
  • 1 t freshly chopped chili
  • 1 whole fresh chili or a vanilla pod to garnish
  • Ice

Place all ingredients in a cocktail shaker or blender and blend until smooth. Pour into a martini glass filled with ice cubes. Garnish with a whole fresh chilli or a vanilla pod.

African Mocha

  • 1¾ oz melted chocolate
  • ¾ oz Amarula cream liqueur
  • 1¾ oz espresso

Froth milk and Amarula together, and prepare the drink as you would a mocha.

Cape Town Concoctions
Sweet Melon Sour
Southern Sun Hotels

  • 1½ oz Bacardi White Rum
  • 1 oz melon liqueur
  • 1 oz sweet and sour (Finest Call used here)
  • 1 T cane sugar
  • ice
  • Aperol float
  • two dashes Fee Brothers Bitters

Combine rum, melon liqueur, and sweet and sour in a shaker and pour into a daiquiri glass filled with ice. Float the Aperol and bitters on the top of the drink.

Pure Serenity
Timon van Vreden, the Steenberg Hotel, Cape Town (Constantia), South Africa

Above: Lunchtime tapas offered at the Steenberg Hotel in Constantia.

  • ¼ oz Apple Sours liqueur (ie De Kuyper Apple Pucker)
  • ¼ oz Bacardi Light rum
  • ¼ oz Butlers Peppermint liqueur
  • ¼ oz Gordon’s Gin
  • 3 oz Sprite or 7-Up
  • Ice
  • Mint spring

Add spirits into a cocktail shaker with ice and shake. Pour lemonade into a highball glass filled with ice. Strain spirits mix slowly on the side of the glass, as it will float to create a greenish layer on top. Garnish with a sprig of mint.

The Bayside Breeze
The Bayside Café, Camps Bay (Cape Town)

  • 2 oz Wyborowa Polish Vodka
  • 1 oz watermelon liqueur
  • 2 oz fresh strawberry purée
  • 2 oz ginger ale
  • 2 mint sprigs

Col Cacchio Woo Woo
Col’ Cacchio Café, Cape Town

  • 2 oz Smirnoff triple distilled vodka
  • 1 oz peach Schnaps (LH recommends de Kuyper)
  • ½ oz fresh lemon juice
  • 1 oz Monin strawberry syrup or fresh strawberry purée
  • 1 oz cranberry juice
  • Fresh basil garnish

Sweet and savoury Amarula chicken
Serves 12

  • 12 chicken drumsticks
  • Seasoned flour
  • ¼ c snipped garlic chives
  • ¼ c marmalade or apricot jam
  • ¼ c lemon juice
  • 1 oz Amarula liqueur
  • 2 t seasoned sea salt
  • 12 bay leaves and toothpicks

Prepare the drumsticks by cutting the skin loose around the bone and pushing in down with a scraping movement, using a small sharp knife. Cover exposed bone with foil. Dust meat lightly with seasoned flour. Mix the chives, marmalade, lemon, Amarula and salt together. Coat the drumsticks in this mixture and arrange in an ovenproof dish. Bake at 200° for 45 minutes until crispy. Remove the foil. May be served warm or at room temperature. Wrap a bay leaf around each exposed bone-tip. Secure the leaf with a toothpick.


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