Cape Town-based treasure hunter and creator, Keri Muller’s Mama Africa piece, comprising folded paper cuts and old books, speaks to a quieter time in our lives, before the noise and onset of modern modes of communication. Served in a 1700s teacup salvaged from Dom’s grandmother’s house, an image is conjured up of Mama Africa sipping iced tea in the warm Jozi sun. An innovative drink that is both simple and stylish, like Keri’s art piece, the fresh peaches and rooibos tea-inspired cocktail is uniquely South African and very moreish. You have been warned!
Recipe by Domenico de Lorenzo & Dino Barista
Mama Africa cocktail
Ingredients
- ½ cling peach, finely chopped
- 12,5ml (½ a shot glass) sugar syrup
- 12,5ml (½ a shot glass) lime juice
- 25ml (full shot glass) Mainstay Cane
- 2 dashes Fee Brothers Peach Bitters
- 1 rooibos tea bag
- ice cubes
- fresh peach, sliced, to serve
Instructions
Muddle the finely chopped peach with the sugar syrup in a cocktail shaker. Add the remaining ingredients. Open the tea bag and add the dry tea to the cocktail shaker. Dry shake the cocktail (dry shaking involves shaking without ice to gain more flavour from the tea).
Add the ice cubes and wet shake.
Double strain the cocktail into a tea cup, using a Hawthorne strainer* and then a tea strainer to remove the small pieces.
Garnish with fresh peach slices.
Notes
Domenico's tip: Sugar syrup comprises 2 parts sugar to 1 part water: allow to simmer in a pot over medium heat. Do not allow it to boil or it will crystallise. * A Hawthorne strainer is a disc or ‘rim’ with a handle and two stabilising prongs.
