Cocktails and Cooking

Famous Michelin Star Chef “Jan Hendrik” cooking up a storm on SABC Espresso show, with Spirit or Rooibos.

Jan Hendrik SABC Espresso show


On the sweeter side of things

Rooibos Don Pedro


  1. 250 ml Vanilla Ice Cream.
  2. 1 or 2 x 25ml of Spirit of Rooibos.
  3. 2 x tablespoons full cream.
  4. Stir.
  5. Sprinkler chocolate or add cherry to side of glass.

Rooibos Cream liquor

cream liquori cream liquor set

  1. 1 x can condensed milk.
  2. 375ml Spirit of Rooibos (mix well)
  3. If you want, add cherry/chocolate/cinnamon
  4. Serve room temperature in a shot glass or over ice.

Need some Spirit?

The perfect gin mix “A mind bending mix solution”

gin  Blood-Orange-Gin-Cocktail

  1. 1 x 60ml Spirit of Rooibos.
  2. 1 x 15ml Gin.
  3. 4 shots tonic.
  4. Garnish.

Head South Cocktail

Head south 2

  1. 1 x shot Spirit of Rooibos
  2. 1 x shot Southern Comfort
  3. 4 Shots Appletiser
  4. Ice
  5. Orange under the ice.
  6. Stir, don’t shake.

Rooibos Spritzer


  1. 2 x shots Spirit of Rooibos
  2. Champagne
  3. Soda

Brandy cocktail

  1. 1 x shot Klipdrift premium brandy
  2. 1 x shot Spirit of Rooibos
  3. 1 x Caperitif aperitif.
  4. Ice
  5. Soda

Rooibos Mule cocktail (Gingerhead)

  1. 2 shots Spirit of Rooibos
  2. 5 shots Ginger beer or ginger ale over ice. (Fitch and Leedes or similar)
  3. Add fresh slice of orange under the ice.
  4. Stir don’t shake

Rooibos Rose and Cucumber cocktail

  1. 2 shots Spirit of Rooibos
  2. 5 shots Rose and cucumber tonic (Fitch and Leedes or similar)
  3. Add 2 slices fresh Cucumber under ice or two Litchi balls.
  4. Ice
  5. Stir, don’t shake.


  1. Serve in a Martini glass
  2. 1 shot Spiced Rum (Captain Morgan)
  3. 40ml Spirit of Rooibos
  4. 12ml Fresh Lemon Juice
  5. 2 dashes bitters
  6. 12ml Peach Syrup.

Bourbon “Old Fashioned” cocktail


  1. 1 x Old fashioned glass.
  2. 1 x Orange wheel.
  3. 1 x Cherry.
  4. 1 x block of ice.
  5. 25ml bourbon.
  6. 25ml Spirit of Rooibos
  7. Stir.

Why not more Spirit, Whisky for go go?


  1. Single malt or blended whisky.
  2. 25ml whisky.
  3. 25ml Spirit of Rooibos.
  4. 1 block of ice.

Or Peated Whisky

  1. 25ml peated whisky.
  2. 25ml Spirit of Rooibos.
  3. 1 block of ice.

Tequila shooter


  1. 10ml Tequila.
  2. 30ml Spirit of Rooibos.
  3. No salt

BosBomb (Like Jagerbomb)


  1. 25ml Spirit of Rooibos.
  2. 50ml Energy drink.

Bosbok (Similar to Springbok)

Copy of Bosbok

  1. 10ml to 15ml Peppermint liqueur.
  2. 10ml to 15ml Amarula cream liqueur.
  3. 10ml to 15ml Spirit of Rooibos.

Rooibos Magarita (The Mexican)


  1. 15ml Tequila
  2. 45ml Spirit of Rooibos
  3. 15ml Triple Sec
  4. No salt
  5. Crushed ice
  6. 1 x Orange or lemon wheel.

Summer madness – Served chilled, enjoyed neat, or with:

cucumber   lemon

  1. Cucumber
  2. Cucumber and lemon
  3. Vanilla
  4. Strawberry and Vanilla
  5. Cinnamon
  6. Ginger
  7. Orange
  8. Lemon
  9. Caramel
  10. Mint
  11. Apple
  12. Banana

Winter Gluvine “Yum” (Gluehwein)


  1. Simply heat Spirit of Rooibos and enjoy it nice and HOT.
  2. Add cinnamon or a vanilla stick or ginger the day before.

Rooibos “Irish Tea”

Irish coffee

  1. 1 or two shots Spirit of Rooibos
  2. Fill glass 3/4 with hot water
  3. Tea spoon or two of brown sugar
  4. Stir
  5. Then add whipped cream.

Cakes, Sorbet and Ice Cream with Spirit of Rooibos

Tiramisu  fruit cake

Rasberry  almond cake

bread   cheesecake

  1. Most cakes and cupcakes
  2. Lemon cake
  3. Banana cupcakes and other fruit combinations.
  4. Cape Malva pudding
  5. Cape Brandy tart (without the brandy)
  6. Tiramisu
  7. Don Pedro
  8. A great mix with ice cream (mix well)
  9. Many fruit sorbets.
  10. Jelly.

Cooking Tips for the Hungry

pork fish duck pasta sushi

  1. Flame grill with Meat, Chicken, Pork and Fish.
  2. Rooibos with Duck.
  3. Rooibos is a natural meat tenderizer, so soak overnight.
  4. Add to Pork when the meat is almost done.
  5. Add to Fish or Sushi.
  6. Add to a cream pasta sauce.
  7. Make reductions.

Poached Spiced Plum in Spirit of Rooibos

8 Ripe Purple Plums (cut into six pieces), 1/2 cup Rooibos Liqueur

1 cup of Soft Brown Sugar,1/2 Cup of Butter,Handful of Pistachios/ Almonds,Pomegranate Rubies to decorate,Mint leaves,Thyme leaves

Spices:4 Star Anise,8 Cloves,2 Dried Red Chillies,8 Cardamom Pods

4 Whole All Spice,2 Cinnamon Sticks (broken up)ll1 T CorianderlSeeds,1t Cumin Seeds,1/2 t Sumac

Toast all these spices gently in a heavy bottomed pan to release the aromas. Then remove from the pan and grind half of them in a blender, and put this through a sieve to take out the hard bits.  Keep the other half of the spices whole.

Melt the butter in the same pan, and add the brown sugar.  Stir well so that the sugar melts, and add all the spices, whole and ground.   Add in thyme leaves. Simmer and then add the liquor and let it burn off a bit.  Then add the plums to this.  Let them cook slowly, stirring all the time.

Allow this to steep for a few hours, to infuse the flavours.

Then put the plums into an oven dish,  add the crumble.  Pop this under the grill for 10 minutes or so, until melted.

You can sprinkle pistachio nuts onto this, and a few pomegranate rubies for decoration, as well as a few mint leaves.


Just add it anywhere, because you can.


copy-of-final-spirit-of-rooibos copy-of-final-spirit-of-rooibos copy-of-final-spirit-of-rooibos logo-web  awardresize  nyisc_web_logo