Recipe Development
Recipe Creator: Jennifer da Fonseca
Styling & Photography: Ashleigh Sequeira
Cocktail Fizz
Serves 1
Difficulty: Easy
Preparation time: 20 minutes + overnight infusion time
Cooking time: 15 minutes
BRANDY INFUSION (Makes 750 ml)
500ml (2 cups) MannaBrew Superfood Espresso, strong brewed
250ml (1 cup) brandy
3-star anise
SHIRAZ COULIS
500ml (2 cups) shiraz grapes
60ml (¼ cup) granulated sugar.
5ml (1 tsp) lemon juice
pinch of salt
TO SERVE
Cream
Sparkling water
- For the cocktail, combine the freshly brewed warm MannaBrew Superfood Espresso with the brandy and star anise in a large jar. Set aside to infuse overnight at room temperature.
- combine the grapes, sugar, lemon juice, and salt for the shiraz coulis.
- Bring the mixture to a boil, turn the heat down to medium, and simmer for 10 – 15 minutes.
- Strain the grape mixture and allow it to cool.
- To serve one cocktail, combine 1 part of the brandy infusion with 1 part of the coulis and 1 part of cream in a cocktail shaker. Shake to combine.
- Strain the mixture into a serving glass and top off with sparkling water.
TIP: Replace the coulis with a berry cordial.
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