Bekslaner

Cocktail

• 1 grapefruit, peeled and juiced

• 1 bay leaf, chopped

• 1 tsp citrus marmalade

• 25 ml Bossieveld Mystique Gin

• ¼ charred, marinated jalapeño

• 3 green olives

• 1 tsp marinade

• Tonic water and ice

Method

1. Fill a glass with ice and combine gin, jalapeño, olives, marinade, 50 ml grapefruit juice, citrus marmalade, and chopped bay leaf.

2. Top with tonic and garnish with grapefruit peel.

Note: I love to make this cocktail with ordinary white grapefruit as it enhances the savoury undertones of the jalapeño.

Marinated Jalapeños and Green Olives

• 100 ml pitted green olives

• 10 char-grilled jalapeño chillies

• 200 ml cider vinegar

• 2 cinnamon sticks

• 10 whole cloves

• 10 whole allspice berries

• 50 ml Bossieveld Mystique Gin

Method

1. Place olives and jalapeños in glass container.

2. Heat vinegar with spices, simmer 5 minutes.

3. Add mixture to jar and top with gin.

4. Cool, seal, refrigerate.