{"id":11749,"date":"2022-06-05T22:49:21","date_gmt":"2022-06-05T20:49:21","guid":{"rendered":"http:\/\/www.food-blog.co.za\/joburg\/?p=11749"},"modified":"2022-06-05T22:49:21","modified_gmt":"2022-06-05T20:49:21","slug":"bitter-sweet-creating-the-perfect-balance-with-cape-town-gin","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/joburg\/bitter-sweet-creating-the-perfect-balance-with-cape-town-gin\/","title":{"rendered":"Bitter \/ Sweet \u2013 Creating the Perfect Balance with Cape Town Gin"},"content":{"rendered":"<p><strong>Whether you\u2019re starting at home with the classics or behind a bar with more complex recipes, the sweet and sour balance is the cornerstone of basic mixology.<\/strong><\/p>\n<blockquote>\n<p style=\"text-align: center;\">You simply can\u2019t have one without the other.<\/p>\n<\/blockquote>\n<p>When starting out, the base spirit is always the inspiration behind the combination of ingredients. Bitter and sour components then provide the &#8216;fresh&#8217; element while sweet ingredients are used to enhance flavours and to balance bitterness or acidity. Generally speaking, the gold standard ratio is 2:1:1 &#8211; two parts liquor to one part each sweet and sour\/ bitter.<\/p>\n<h3><span style=\"text-decoration: underline;\">Here\u2019s one that The Cape Town Gin &amp; Spirits Company want you to try &#8211; and enjoy:\u00a0<strong>MOUNT CEDAR<\/strong><\/span><\/h3>\n<p><strong>Ingredients\u00a0\u00a0\u00a0 <\/strong><\/p>\n<ul>\n<li>50ml Cape Town Gin Rooibos Red Gin<\/li>\n<li>20ml red vermouth<\/li>\n<li>25ml pineapple juice<\/li>\n<li>15ml pineapple syrup<\/li>\n<li>100ml Indian tonic<\/li>\n<li>Dried pineapple wheel<\/li>\n<li>Cinnamon stick<\/li>\n<li>Cinnamon sugar<\/li>\n<li>Ice<\/li>\n<\/ul>\n<p><strong>Preparation <\/strong><\/p>\n<p><a href=\"http:\/\/www.food-blog.co.za\/durban\/wp-content\/uploads\/2022\/06\/pineapple-and-cinnamon.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-9161 alignleft\" src=\"http:\/\/www.food-blog.co.za\/durban\/wp-content\/uploads\/2022\/06\/pineapple-and-cinnamon.jpg\" alt=\"\" width=\"400\" height=\"400\" \/><\/a>Rim a big stemless wineglass with cinnamon sugar. Pour the Cape Town Rooibos Red gin, vermouth, juice and syrup into a cocktail shaker with ice and shake well for 20 seconds. Pour the mix into the sugar rimmed glass (you can pour it with the ice or put fresh ice in the glass and strain the mixture). Top up with the Indian tonic and garnish with a dried pineapple wheel and cinnamon stick.<\/p>\n<p>Be sure to like and follow The Cape Town Gin &amp; Spirits Company on <a href=\"https:\/\/www.facebook.com\/capetowngin?_rdc=1&amp;_rdr\">Facebook<\/a> and <a href=\"https:\/\/www.instagram.com\/capetowngin\/\">Instagram<\/a> to keep up to date on all their latest news and offerings.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Whether you\u2019re starting at home with the classics or behind a bar with more complex recipes, the sweet and sour balance is the cornerstone of basic mixology. You simply can\u2019t have one without the other. When starting out, the base spirit is always the inspiration behind the combination of ingredients. Bitter and sour components then&#8230;<\/p>\n","protected":false},"author":1,"featured_media":11750,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[777,5],"tags":[],"class_list":["post-11749","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocktail-recipes","category-recipes"],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/11749","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/comments?post=11749"}],"version-history":[{"count":1,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/11749\/revisions"}],"predecessor-version":[{"id":11751,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/11749\/revisions\/11751"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media\/11750"}],"wp:attachment":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media?parent=11749"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/categories?post=11749"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/tags?post=11749"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}