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.


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.


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

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