The Groot Phesantekraal Cocktail Menu

Each drink on this menu is built around a Groot Phesantekraal wine. Seasonal, considered, and rooted in the farm, these are cocktails that tell you exactly where they come from.

The Garden Party

Featuring Groot Phesantekraal Sparkling Chenin Blanc

Bright Floral Citrusy Sparkling

Bright, floral and effortlessly welcoming, The Garden Party pairs gin, fresh lemon juice and honey water with Groot Phesantekraal's sparkling Chenin Blanc — a lively, elegant opening to the flavour journey.

Spec
Pour
  • 25 ml Gin
  • 20 ml Honey water (3:1)
  • 25 ml Fresh lemon juice
  • Top — Groot Phesantekraal Sparkling Chenin Blanc
GlassFlute or wine glass
IceCubed
GarnishLavender sprig
TechniqueShaken
Method
  1. 1Add gin, honey water and lemon juice to a shaker tin with ice.
  2. 2Shake for 5 to 10 seconds.
  3. 3Fine strain into a flute or wine glass.
  4. 4Top with Groot Phesantekraal Sparkling Chenin Blanc.
  5. 5Garnish with a fresh lavender sprig.
Yield±750–850 ml
Prep time10 min
Ratio3 parts honey : 1 part water
Ingredients
  • 750 g Honey
  • 250 g Hot water
  • 5 g Fine salt
Method
  1. 1Add honey to a pot.
  2. 2Add the hot water and salt.
  3. 3Stir until fully dissolved and evenly combined.
  4. 4Allow to cool fully.
  5. 5Bottle, label and refrigerate.

The Oubaas

Featuring Groot Phesantekraal Sauvignon Blanc

Fresh Crisp Fruity Soft Spice

Named for André Brink (aka Oubaas). — the guiding hand behind Groot Phesantekraal — The Oubaas pairs brandy, bright apple syrup and fresh lemon juice with the farm's Sauvignon Blanc. Grounded yet refined, it reflects the same farm-to-glass philosophy that shapes everything grown and made here.

Spec
Pour
  • 25 ml Olof Bergh brandy
  • 50 ml Groot Phesantekraal Sauvignon Blanc
  • 15 ml Apple syrup
  • 10 ml Fresh lemon juice
GlassWine glass
IceCubed
GarnishPickled apple slice
TechniqueShaken
Method
  1. 1Add all ingredients to a shaker tin with ice.
  2. 2Shake for 5 to 10 seconds.
  3. 3Fine strain into a wine glass.
  4. 4Garnish with a pickled apple slice.
Yield±450–500 ml
Prep timeOvernight
TechniqueSous vide 60°C / 4 hrs
Ingredients
  • 600 g Thinly sliced green apples
  • 250 g White sugar
  • 6 g Citric acid
  • 4 g Tartaric acid
  • 5 g Ascorbic acid
  • 5 g Fine salt
Method
  1. 1Wash apples thoroughly, then slice thinly on a mandolin.
  2. 2Add apples, sugar, acids and salt to a vacuum bag and seal.
  3. 3Sous vide at 60°C for 4 hours.
  4. 4Remove from the bath and leave to infuse overnight.
  5. 5Strain through a fine sieve without pressing too hard.
  6. 6Bottle, label and refrigerate.

Last Light

Featuring Groot Phesantekraal Chenin Blanc

Silky Tropical Fruity Fresh

An ode to Anna de Koning — one of the Cape's most remarkable historical figures — Last Light is built around the farm's Estate Chenin Blanc, combining brandy, pineapple syrup, fresh lemon and the farm's own virgin olive oil. Silky, luminous and layered, it captures the warmth of golden hour in a glass.

Spec
Pour
  • 30 ml Olof Bergh brandy
  • 25 ml Pineapple syrup
  • 50 ml Groot Phesantekraal Chenin Blanc
  • 10 ml Fresh lemon juice
  • 5–10 ml Virgin olive oil
GlassBrandy glass
IceCubed
GarnishSage leaf and pineapple wedge
TechniqueShaken
The olive oil adds a silky, almost buttery mouthfeel — use 5 ml for subtlety or 10 ml for a more pronounced texture.
Method
  1. 1Add the brandy, pineapple syrup, Chenin Blanc, lemon juice and olive oil to a shaker tin with ice.
  2. 2Shake hard for 8 to 10 seconds.
  3. 3Fine strain into a chilled brandy glass.
  4. 4Garnish with a sage leaf and pineapple wedge.
Yield±600 ml
Active prep20 min
TechniqueSous vide 60°C / 4 hrs
Total timeOvernight
Ingredients
  • 700 g Pineapple, peeled and thinly sliced
  • 350 g White sugar
  • 10 g Citric acid
  • 4 g Tartaric acid
  • 4 g Ascorbic acid
  • 5 g Fine salt
Method
  1. 1Wash and thinly slice the pineapple.
  2. 2Add pineapple, sugar, acids and salt to a vacuum bag and seal.
  3. 3Sous vide at 60°C for 4 hours.
  4. 4Remove from the bath and leave to infuse overnight.
  5. 5Strain through a fine sieve without pressing too hard.
  6. 6Bottle, label and refrigerate.

Farmhouse Spritz

Featuring Groot Phesantekraal Cap Classique Blanc de Blanc

Herbaceous Minty Sparkling Savoury

Built for long afternoons and shared tables, the Farmhouse Spritz pairs limoncello, lemon syrup and the farm's own olive brine with Groot Phesantekraal's Cap Classique Blanc de Blanc. Bright, savoury and effortlessly refreshing — a drink that earns its place at any table worth sitting at.

Spec
Pour
  • 20 ml Limoncello
  • 20 ml Lemon syrup
  • 10 ml Olive brine
  • 30 ml Soda water
  • 60 ml Groot Phesantekraal Cap Classique Blanc de Blanc
GlassHighball
IceCubed
GarnishMint sprig & olives
TechniqueBuild
The olive brine comes from the farm's own olive orchard — it's the savoury backbone that sets this spritz apart from anything ordinary.
Method
  1. 1Build the limoncello, lemon syrup and olive brine over cubed ice in a highball glass.
  2. 2Stir lightly to combine.
  3. 3Top with Cap Classique and soda water.
  4. 4Give a final light stir.
  5. 5Garnish with a mint sprig and olives.
Yield±450–600 ml
TechniqueCold infusion
Total timeOvernight
Ingredients
  • 600 g Lemons, thinly sliced, pips removed
  • 300 g White sugar
  • 300 g Hot water
  • 10 g Citric acid
  • 4 g Tartaric acid
  • 5 g Fine salt
Method
  1. 1Wash the lemons thoroughly, slice thinly and remove all pips.
  2. 2Add lemons, sugar, acids and salt to a container and mix until evenly coated.
  3. 3Cover and leave to infuse overnight.
  4. 4The following day, add the hot water and stir until sugar has fully dissolved.
  5. 5Fine strain through a sieve, then through muslin if needed.
  6. 6Bottle, label and refrigerate.

Syrah Sour

Featuring Groot Phesantekraal Syrah

Wood Fruit Dry Fresh

Bold, layered and built for a moment, the Syrah Sour combines Irish whisky, honey water and fresh lemon juice before a dramatic float of Groot Phesantekraal Syrah across the top. Bright and citrus-driven at first sip, it deepens with every layer as fruit, spice and wine gradually take over.

Spec
Pour
  • 50 ml Irish whisky
  • 25 ml Honey water (3:1)
  • 25 ml Fresh lemon juice
  • 25 ml Groot Phesantekraal Syrah (float)
GlassFlat tumbler
IceCubed
GarnishCandied ginger or candied watermelon on a skewer
TechniqueShake / float
The Syrah float is not just visual — it creates evolving layers of flavour as it slowly integrates, making every sip different from the last.
Method
  1. 1Add the whisky, honey water and lemon juice to a shaker tin with ice.
  2. 2Shake well for 5 to 10 seconds.
  3. 3Strain over fresh cubed ice into a flat tumbler.
  4. 4Float the Groot Phesantekraal Syrah gently over the top.
  5. 5Garnish with a candied ginger or watermelon skewer.
Yield±750–850 ml
Prep time10 min
Ratio3 parts honey : 1 part water
Ingredients
  • 750 g Honey
  • 250 g Hot water
  • 5 g Fine salt
Method
  1. 1Add the honey to a pot.
  2. 2Add the hot water and salt.
  3. 3Stir until fully dissolved and evenly combined.
  4. 4Allow to cool fully.
  5. 5Bottle, label and refrigerate.

Rosé All Day

Featuring Groot Phesantekraal Rosé

Jammy Peppery Fruity Savoury

Playful in name but complex in the glass, Rosé All Day pairs tequila blanco and strawberry balsamic syrup with Groot Phesantekraal Rosé and fresh lime. Jammy and bright up front, with a savoury balsamic depth that makes it far more interesting than it lets on.

Spec
Pour
  • 40 ml Tequila blanco
  • 25 ml Strawberry balsamic syrup
  • 15 ml Fresh lime juice
  • 75 ml Groot Phesantekraal Rosé
GlassRounded tumbler
IceCubed
GarnishStrawberry salt dust
TechniqueShaken
Rim or dust the glass with strawberry salt before building — it adds texture, colour and a flavour hit from the very first sip.
Method
  1. 1Garnish the glass with strawberry salt dust before building.
  2. 2Add all ingredients to a shaker tin with ice.
  3. 3Shake for 5 to 10 seconds.
  4. 4Fine strain into the prepared tumbler.
Yield±450–500 ml
TechniqueSous vide 60°C / 4 hrs
Total timeOvernight
Ingredients
  • 400 g Strawberries, washed and topped
  • 250 g White sugar
  • 50 ml Balsamic vinegar
  • 4 g Citric acid
  • 2 g Tartaric acid
  • 4 g Fine salt
Method
  1. 1Wash the strawberries, remove the tops and slice thinly.
  2. 2Add strawberries, sugar, balsamic vinegar, acids and salt to a vacuum bag and seal.
  3. 3Sous vide at 60°C for 4 hours.
  4. 4Remove from the bath and leave to infuse overnight.
  5. 5Strain through a fine sieve without pressing too hard.
  6. 6Bottle, label and refrigerate.