The Klutz in the Kitchens It’s 5 ‘o Clock Somewhere Drinks, Beverage ‘n Cocktail Formulations

Interesting easy and simple beverage, cocktail and drinks recipes found online by The Klutz in the Kitchen. Listen to the Wingerd Griep en Ander Stories (Vineyard Flu and Other Stories) future which is also known as The Wrath of the Grape, this segment covers Beverages, Cocktail ‘n Drinks Recipes, debunking many of the myths of enjoying and drinking Wine, Spirits and Beer with a special focus on Artisanal products. We talk informally about and tasting Cape wines in an informal and somewhat down to earth irreverent manner with no pretention at all.

The Klutz in the Kitchen’s Drinks, Beverage ‘n Cocktails Recipe to enjoy with Friends

The Pinotage, Artisanal Booze, Beer & Spirits, Cocktail, Beverage recipes to enjoy with Friends begged, borrowed, compiled and adapted by AJR’s lovable rascal the Klutz in the Kitchen

Interesting easy and simple beverage, cocktail and drinks recipes found online by The Klutz in the Kitchen. Listen to the Wingerd Griep en Ander Stories (Vineyard Flu and Other Stories) future which is also known as The Wrath of the Grape, this segment covers Beverages, Cocktail ‘n Drinks Recipes, debunking many of the myths of enjoying and drinking Wine, Spirits and Beer with a special focus on Artisanal products. We talk informally about and tasting Cape wines in an informal and somewhat down to earth irreverent manner with no pretention at all.

All Jazz Radio proud winner of the 2018/19 Mzantsi Jazz Award as the Best Radio Station Playing Jazz in South Africa

On Wednesday last week we had Steve Erlank in the studio talking and tasting their award winning gins that he produces at the Deep South Distillery which is located at 53 Heron Park, Wildevoelvlei Rd, Kommetjie, Cape Town, they do tastings and distillery tours by appointment and one can buy their gins directly from them. Currently they have two products available, they are the Cape Dry Gin and Ruby Gin, which the Klutz and I agree that both are superb and we rate 4⅔stars out of 5 on the great product klutzometer.

Check out their website for all details at Deep South Distillery website

Deep South Distillery website

Email The Deep South Distiller

Or phone them at 021 783 0129

We have included a Simple Syrup Recipe below this recipe

Deep Southside Gin Mojito – The Klutz decided to rename it the Deep Southside Ginito

Deep Southside Ginito (Gin Mojito)

Serves 1

Prep and Create time a few minutes

Bits and pieces to concoct it

50ml Cape Dry gin

20ml fresh squeezed lime

20ml fresh squeezed lemon

25ml sugar syrup,

6-8 fresh mint leaves

Sparkling water/soda

Procedures to rustle it up 

Pour the gin, fresh lime/lemon juice; sugar syrup and the mint leaves into a glass with a few cubes of ice then muddle enough to bruise the mint. Add ice, and top up with sparkling water/soda to taste, stirring slightly to mix. Steve likes it slightly cloudy with the mint and lime still in it. Garnish with sprig of mint.

Variations:  

Also can be served without ice in a chilled martini glass if you shake the ingredients and strain. Garnish with a round slice or two of lime, or cucumber or kiwi fruit.

Basic Simple Syrup Recipe:

Stuff to make it:

3 cups of Cold Water
1 Cup of Granulated Sugar

Note: Decide which type of Simple Syrup (thin, medium, or thick) you want to make to determine how much water and sugar you need to use.  See Types of Simple Syrup above.

Process to rustle it up 

In a high-sided saucepan over medium-high heat, bring cold water and sugar to a boil.

Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture becomes clear, this should take approximately 3 to 5 minutes.  Remember, the longer you boil it, the thicker the syrup will be when cooled.

To test if the sugar is completely dissolved, use a spoon, (warning don’t use your fingers at all), scoop up a small amount of the syrup. You should not be able to see any sugars crystals in the liquid.  If you do, boil a little longer.

Optional: At this point you can add flavourings (see below for ideas).

After boiling, let the syrup cool to room temperature, then pour into a tightly sealed, clean glass jar and store in the refrigerator  (Any clean and sealable container can be used).

Storing Simple Syrup:  Sugar is a natural preservative, so Simple Syrup keeps for a while in the refrigerator.  Eventually mold will begin to grow if stored too long.  You can also stir in 1 tablespoon corn syrup to help ensure the syrup stays smooth.

Skål

The Klutz in the Kitchen Rookie Mixologist

Chief Grub Maker, Recipe Initiator, Adroit Glühwein Fixer and Imbiber, Devoted Coffee Slurpee, Craft Beer Quaffing Enthusiast and Pinotage Aficionada

Email: The Klutz in the Kitchen & Rookie Mixologist


Leave a Comment

Filed under The Klutz in the Kitchens It’s 5 'o Clock Somewhere Drinks, Beverage 'n Cocktail Formulations

The Klutz in the Kitchen’s Drinks, Beverage ‘n Cocktails Recipe to enjoy with Friends

Recipe begged, borrowed, compiled and adapted by AJR’s rascal, but loveable Klutz in the Kitchen

August 16th is International Rum Day

The Klutz spent a number of hours doing research about the day and by the end of his research he was more difficult than usual to deal with, suffice to say the aches and pains associated with his research was well deserved. International Rum Day is a holiday that celebrates and commemorates the distilled alcoholic beverage that is made from sugarcane by-products. It’s a spirit that steeped in romanticism, thanks to its association with pirates in the Caribbean. While it is considered to be the third most popular alcoholic beverage, after whiskey and vodka, on this day it is number one. So if you’re of legal age, and can enjoy this beverage responsibly, then be sure to try out one of the many drinks that can be made with rum.

A brief history of Rum

No one is currently sure when rum was invented. In fact, it probably dates back before recorded history. Scholars do believe however, that is was probably developed from an early drink known as brum that was made by the Malay people thousands of years ago. When Marco Polo was in Iran, he noted that he was given a tasty wine of sugar that may have been an ancestor of what is now known as rum.

The first known distillation of rum took place during the 17th century on various sugarcane plantations located in the Caribbean. It is believed that the slaves on the plantations were the first ones to discover that the by-product of the sugar refining process could be fermented and processed in a spirit. Over time, these spirits were distilled and refined until the alcohol was raised to a sufficient level to become rum. According to many of the oral traditions of the Caribbean, it is stated that the first rums were created in Barbados. However, new evidence is beginning to emerge that suggests that Brazil and Sweden each had their own versions of rum.

Rum fun facts

Rum with lime was given to Royal Navy sailors

Colonists in the Caribbean consumed 12 million gallons of rum annually

A popular name for rum was Grog

Other names for rum include Navy neaters, Kill Devil and Nelson’s blood

The Klutz, after coming out of his stupor and a box of acetylsalicylic acid (Aspirin) later, decided the recipe to be shared on this day is hot buttered rum, a mixed drink containing rum, butter, hot water or cider, a sweetener, and various spices (usually cinnamon, nutmeg, and cloves). It is especially popular in the fall and winter and is traditionally associated with the holiday season. In the United States, the drink has a venerable history, which dates back to colonial days. Thanks Wikipedia.

Hot Buttered Rum

Serves 6

Prep and Create time 15 mins

Bits and pieces to concoct it

100g unsalted butter

1 cup of brown sugar

½ tsp cinnamon

½ tsp nutmeg

½ tsp vanilla extract

Pinch of ground cloves

Pinch of salt

Dark rum (Swop out the rum for a scoop of ice cream for a non-alcoholic version

Boiling water

Whipped cream (optional)

Procedures to rustle it up 

Place all the dry ingredients including the butter into a pestle and mortar and work all ingredients until they have formed a paste

Take 2 tablespoons of mixture and place into a mug and add 3 tablespoons of Rum

Add boiling water and stir until the butter has melted

Serve immediately

Adding whipped cream on top is optional and sprinkle with a dash of nutmeg.

Skål

The Klutz in the Kitchen Rookie Mixologist

Chief Grub Maker, Recipe Initiator, Adroit Glühwein Fixer and Imbiber, Devoted Coffee Slurpee, Craft Beer Quaffing Enthusiast and Pinotage Aficionada

Email The Klutz in the Kitchen & Rookie Mixologist


Leave a Comment

Filed under The Klutz in the Kitchens It’s 5 'o Clock Somewhere Drinks, Beverage 'n Cocktail Formulations

Drinks, Beverage ‘n Cocktails to enjoy with Friends

Recipe begged, borrowed, compiled and adapted by The Klutz in the Kitchen

August is coffee month and there is nothing nicer to celebrate it with a thick, creamy hot chocolate mixed with coffee, cream and Pinotage. Careful, this one can become quite addictive addsome sugar if you really must or a touch of Pinotage Muscadel if you can find it. Top it off with some whipped cream and sprinkle some crumbled chocolate.Remember too that August 12th Chocolate Milkshake Day

Pinotage Mocha (coffee & hot chocolate)

Serves 8

Prep and Create time 10

Bits and pieces to concoct it

750ml heavy cream (not reduced fat half n half or milk)

6 teaspoons Mazina (cornstarch)

1 cup of semi-sweet chocolate chips I prefer dark chocolate chips

375 ml of brewed coffee

375 ml of Pinotage

Optional

Sugar to taste

Whipped cream for serving

Procedures to rustle it up 

  1. Add the cream and cornstarch to a medium-sized pot
  2. Whisk until the cornstarch is dissolved
  3. Add the chocolate chips and place over medium heat. Heat just until all the chocolate has melted and dissolved into the milk, stirring continuously (about 6-7 minutes)
  4. The heat may need to be reduced to low to keep the liquid from boiling
  5. The liquid will be thick.
  6. Remove the pot from the heat.
  7. Slowly whisk in the coffee and wine about ¼ cup at a time.
  8. Pour into mugs to serve.
  9. Optional
  10. Add sugar to taste.
  11. Top each mug with whipped cream.

The high fat content of the heavy cream, the cornstarch, and the slow addition of the coffee and wine will all help reduce the chance of curdling. Please do not modify these steps.

Slàinte mhath

The Klutz in the Kitchen Rookie Mixologist

Chief Grub Maker, Recipe Initiator, Adroit Glühwein Fixer and Imbiber, Devoted Coffee Slurpee, Craft Beer Quaffing Enthusiast and Pinotage Aficionada

Email: The Klutz in the Kitchen & Rookie Mixologist


Leave a Comment

Filed under The Klutz in the Kitchens It’s 5 'o Clock Somewhere Drinks, Beverage 'n Cocktail Formulations

Drinks, Beverage ‘n Cocktails to enjoy with Friends

Compiled by The Klutz in the Kitchen

It’s a cold day so the Klutz decided to find a recipe from an area of the global village where people really know how to stave of the winter chill. Chest puffed out with pride and happiness he has found this traditional Scandinavian hot punch for the cold winter months! It is the Scandinavian equivalent of Glühwein and should be treated with healthy respect if one is going to opperate any heavy machinery of any sort.

Glögg combines a selection of warm spices and dried fruit with Vodka, Red Wine and Port, all gently simmered to produce a wonderfully complex and tasty variation on mulled wine. Quantities can be adapted depending on how much you’re making but the below recipe will make a batch of about 1.5 litres. Recipe found of the Top’s Website.

Beverage Recipe – Glögg

Serves 4

Prep and Create time 10

Bits and pieces to concoct it

250ml Vodka

750ml Red Wine

500ml Port

1 small packet Dried Figs

Large handful of Raisins

Orange Peels from 3-4 fresh oranges

Half cup of Brown Sugar

6-8 Whole Star Anise

6 whole Cloves

Handful of Cardamom Pods

8-10 whole Cinnamon Sticks

Procedures to rustle it up 

Combine ingredients in a saucepan or pot, stir and heat until at the desired serving temperature.

Pour into mugs or heatproof glasses.

Garnish with Blanched almonds and Cinnamon sticks.

Leave a Comment

Filed under The Klutz in the Kitchens It’s 5 'o Clock Somewhere Drinks, Beverage 'n Cocktail Formulations

Beverage Recipe – Beergarita

Here is a recipe for an intriguingly named cocktail, which attracted The Klutzes attention immediately. It is one for all Beer and Tequila lovers, and being a big one I felt that this was a vital recipe to add to ones repertoire and share. Now I don’t know Jodean Seniuk who is atributed as the originater of the recipe, but big thanks for coming up with it. Totally lekkerlicious (yummolicious) it is too. Make a large pitcher when next slapping a nice juicy Sirloin or rack of ribs on the braai.

Beergarita

Serves 4

Prep and Create time: 10 mins

Bits and pieces to concoct it

  • 6 cans or bottles beer, brand of your own choice
  • 1 x 350ml can frozen limeade concentrate (such as Minute Maid®) or freshly squeezed lemon or lime juice
  • 350 ml tequila, your choice of brand
  • 6 x cups ice cubes

Course of action to rustle it up

  1. Pour beers into a large jug. Add limeade; stir to combine
  2. Use limeade can to measure out tequila; pour into pitcher and stir well to combine
  3. Serve over ice.

Recipe found on the All Recipes Website

*********************************************

Leave a Comment

Filed under The Klutz in the Kitchens It’s 5 'o Clock Somewhere Drinks, Beverage 'n Cocktail Formulations

Beverage Recipe – The African Bishop

The Bishop cocktail heralds back to the 18th century, but this one is different because it has a South African twist to it. Today we sere up The African Bishop, and no it has nothing to do with the “Bish”, though he may enjoy it.

The African BishopToday we serve up the African Bishop,

Serves 4

Prep and Create: time 10

Bits and pieces to concoct it

  • 25ml Brandy
  • 35ml Ruby Port, if none is available any port will do
  • 15ml Honey
  • 50ml Hot Water

Course of action to rustle it up

  1. Combine ingredients in a saucepan or pot, stir and heat until at the desired serving temperature.
  2. Pour into mugs or heat-proof glasses.
  3. Caution: Always take care when making and drinking hot cocktails. Make sure to use heat-resistant glassware or mugs, beware of boiling liquids and drink with care!

*********************************************

Leave a Comment

Filed under The Klutz in the Kitchens It’s 5 'o Clock Somewhere Drinks, Beverage 'n Cocktail Formulations

Beverage Recipe – iGoli

I have to thank my fellow Associates of Liquid Refreshment Beverage Potion Concocters and Connoisseurs of Squished Berries of the Vine Federation Sippers for all the great input in finding the formula for our little segment in this missive, so do enjoy the muddling up of this weeks fusion, but beware the is a sting in the tail. You have been warned, any more than two of these can be hazardous of ones wellbeing but by all means enjoy, carefully

iGoli – a really great winter refreshing heart warming beverage

Serves 4

Prep and Create time 10

Bits and pieces to concoct It

1 Litre of spring water

4 Rooibos tea teabags

4 Tots of Brandy

5 Teaspoon of brown sugar

2 Whole cloves

1 Stick of cinnamon or 2 t cinnamon powder

2 Chopped apples

Course of action to rustle it up

Make up some the rooibos tea in a pan and add the sugar, chopped apples, cinnamon and cloves.
Just before serving add a tot of brandy to each cup.
Serve warm or let it cool down to serve as an cool beverage with ice.

*******************************************

Leave a Comment

Filed under The Klutz in the Kitchens It’s 5 'o Clock Somewhere Drinks, Beverage 'n Cocktail Formulations

Beverage Recipe – BWA Jam Jar

Here is our lekkerlicious cocktail recipe a really simple thirst quenching dop (drink) that all will enjoy. The BWA Jam Jar will please most who try it for the first time. The caveat, imbiber beware, it’s addictive.

Type of Glass: Mason/Jam Jar

Bits and pieces to concoct it

25ml fresh lemon juice

1 Table spoon smooth apricot jam

25ml Scotch whiskey your brand choice for best results

1 ice-cold beer, any brand of lager

Course of action to rustle it up

Mix first three ingredients (everything but the beer) together with ice, seal lid and shake well.

Remove lid and top with beer

Garnish and serve

Garnish

Dried apricot and lemon wedge

*********************************************

Leave a Comment

Filed under The Klutz in the Kitchens It’s 5 'o Clock Somewhere Drinks, Beverage 'n Cocktail Formulations

Beverage Recipe – Melon Ball Punch

Sometimes one get the urge to mix up a large bowl of something that is a real thirst-quencher that can be quaffed by all ages. In other words if is a non-alcoholic drink that all ages will lap up. It’s fresh and totally refreshing and quick and easy to make, that, yep and here it is, that any self-acknowledged klutz can throw together at short notice. Here is the recipe for an enjoyable  –.

Serves: 6

Bits and pieces to concoct it

750 ml Sparkling white grape juice

500 ml any clear lemon-lime flavoured soft drink

250 ml lemonade

1 small ripe watermelon

1 small ripe spanspek also known as a cantaloupe

1 small ripe honeydew melon

2 limes, sliced, plus more for garnish if desired

Fresh mint leaves

Course of action to rustle it up

In a large jug stir together grape juice, soda and lemonade

Place in the fridge to chill

Use a melon baller to scoop out the flesh of the watermelon, spanspek or as is widely known cantaloupe, and honeydew melon

Place melon balls on a cookie sheet lined with foil and freeze

Once frozen add a few cups of melons balls to pitcher along with fresh mint leaves and slices of lime

Stir well

Refrigerate for at least 30 minutes to allow the flavours to blend

Serve cold using additional frozen melon balls as ice cubes

Garnish glasses with lime slice and mint leaf

*********************************************

Leave a Comment

Filed under The Klutz in the Kitchens It’s 5 'o Clock Somewhere Drinks, Beverage 'n Cocktail Formulations