Apple, Lemon & Ginger

Flavours redolent of Asia are the main influence for this exotic puree and its fresh taste is guaranteed as apples are a big fruit export here in SA so have year-round availability. Ginger is a great superfood and adds that bit of spice and kick which works so well with whiskies, brandies, vodkas, gins, and even tequila.

Turkish Delight is one of our favourite sweets: smooth, soft, gentle flavours working together as one, and guavas similarly evoke sweet childhood memories.

The subtle undertones of orange in this product complement the natural guava profile and the essential rose component lifts it to yet a higher level. One of our signature cocktails is the “Turkish Delight Cosmopolitan”.

Mango, Orange & Basil

We wanted to add a Mediterranean influenced flavour to our range.  The Caprese salad, with its creamy mozzarella, sunrise sweet tomatoes and fragrant basil pesto is the inspiration for this decadent puree.

Our interpretation uses smooth, creamy, ripe mango - quintessential for the silkiness of the end-product.  We add beautiful undertones of Citrusdal oranges which give balance and depth, in turn allowing the floral scent of the fresh basil to permeate.  It works beautifully with gins, vodkas, rums or tequila.

This is our version of Yuzu: a blend of grapefruit, orange, lime & lemon juice with just the right amount of pith and rind to give beautiful undertones of bitter, sweet and sour notes.  It bestows the mouth a well-rounded, balanced feel, providing all five elements of taste: sweet, salty, sour, bitter and umami, with a similar flavour profile to that of marmalade.

This puree evokes memories of walking through the citrus orchards in Pongola, catching whiffs of all the citrus notes wafting in the air as the morning sun heats up Mother Earth and the essential oils are released by the fruits as they awaken.

Peach & Tarragon

The combination of peach and tarragon was our very first product.  Back in 2000, Guy worked for the Royal Bristol Marriot. There was a flambé trolley where we would pan fry guinea fowl breast and then make a peach and tarragon sauce to complete the dish. I was already thinking then it would make a wonderful virgin sparkling drink.

The notes and tones of the Oom Sarel dessert peach varietal are of orange and other citrus.  The subtlety of the tarragon complements the bouquet and adds a roundness to the combination.

The profile of pineapple & vanilla was an immediate stimulus to creating a drink using a mature, barrel-aged rum.  Alcohol aged in oak barrels will naturally impart vanilla notes to any liquid it comes in contact with, but aged rum especially so and married to the best of pineapples that SA can offer becomes a natural partner for a drink that conjures up dreams of lazy days under the Caribbean sun.

And what pineapples! The Durban Queen pineapple is indeed the queen of this fruit.  More compact in flavour, with a good balance of tart and sweet notes, it has a concentrated taste unique to this varietal. Picked at optimum ripeness, the balance of flavours and colours are at their premium, permeating our puree with a rich, deep pineapple flavour like no other.

Pineapple & Roasted Coconut

Sun, sea, sand and seduction, all in one bottle!

This product is Guy's favourite flavour combination, (please don’t tell the others).

As with our Pineapple & Vanilla Puree, we use only the queen of pineapples, all the way from subtropical Durban, and at optimum ripeness.  Married with coconut toasted to perfection this first blend already gives off moderate notes of hazelnut.  We then add tropical spices to accentuate the toasted coconut and give the mouth a well-rounded feel. This is a tropical island holiday captured in a bottle!

Though clearly born for your Pina Coladas, don’t limit your imagination there!  Spice up your desserts: think delicious puree drizzled liberally over scoops of vanilla ice cream; or poured atop your favourite cheesecake base; or dolloped onto a caramelised crème brûlée to add a welcome touch of acidity; or… OK, I’ll have to stop. My keyboard is not drool-proof.

This flavour combination is very well known in the bar industry as the base of the “Pornstar Martini”.  Rumour has it that the cocktail’s inventor, the late Douglas Ankrah, doyen of the bar trade, developed it after a visit to Maverick’s Revue Bar strip club in Cape Town.

This particular puree joined our portfolio by specific request of the Asoka bar here in the Western Cape which has become very well known for the number of Pornstar Martinis it sells every single night.

The fruit of the passion vine, often purple skinned but in South Africa more commonly found as the yellowy-orange sweet granadillas has always been Guy's favourite fruit.  He has fond memories of sucking on a granadilla ice lolly on the beach as a young boy, or simply biting the top off the fruit itself and savouring the sweet juices and its aromas, (with a good portion of the juice ending up on his t-shirt no doubt).

Floral Spiced Raspberry

How to enhance the bouquet, taste and aroma of raspberries? We’ve done it with a blend of five spices that add more depth of flavour and awaken the taste buds with gentle floral notes. It’s a puree that sits especially well with the botanicals of gin.

The one and only Pinotage, South Africa’s signature varietal, and world-renowned hermitage cultivar.  This noble wine was the inspiration for our Blueberry, Apple & Cinnamon flavour profile, along with our love of game meat with its red-wine-rich, berry-nosed sauces designed to accentuate the wild flavour of the meat.

When going on wine tastings, the most re peated descriptions of the nuances of each wine were of deep berry notes, of a slight spiciness, and of smokiness.  The blueberry has over one hundred and fifty documented varietals of which we use three very specific, each similar to the other. This allows us to maintain a consistent bouquet of fragrances which complements the golden delicious apples we use, with toasted cinnamon giving a slightly smoky nuance to the overall flavour.