Paarl-based chef Mynhardt Joubert bakes an enormous amount of fruitcakes each year as part of his Festive Fruitcake Charity Drive. He's also KWV brand ambassador. So who better ask what drinks go best with this classic Christmas bake?
Says Joubert: "The occasion calls for a festive espresso martini or chilled sweet wine on crushed ice and jazzy Christmas sounds from the 1950s. It is also very good with pot still brandy.
“Save some fruitcake for winter — it freezes very well — to enjoy with strongly brewed rooibos tea in front of the fireplace.”
HOW TO MAKE AN ESPRESSO MARTINI
Brandied fruitcake and espresso martini make for a great combo, says Joubert. Perfect for a hot festive season — just like a boozy iced coffee, but without the cream to mask any of the fruitcake flavours.
Makes: 1
Ingredients:
Large blocks of ice
50ml vodka
30ml (2 tbsp) coffee liqueur
10-15ml (2-3 tbsp) sugar syrup*
30ml (2 tbsp) strong espresso shot, cold (this is a great way to use leftover coffee)
Method:
- Fill a cocktail glass with large ice cubes and set aside to chill.
- Just before serving, place all ingredients in a cocktail shaker. (Use a container with a lid if you don’t have a shaker.)
- Shake well — the more you shake, the better the crema will be on top.
- Remove ice and strain martini into the chilled cocktail glass, and serve.
*Make your own sugar syrup by mixing equal quantities of water and sugar in a pan over heat; stir till the sugar is dissolved and the mixture syrupy. It stores well in the fridge.
