{"id":4209,"date":"2018-05-16T11:53:52","date_gmt":"2018-05-16T09:53:52","guid":{"rendered":"http:\/\/www.food-blog.co.za\/joburg\/?p=4209"},"modified":"2018-05-16T11:53:52","modified_gmt":"2018-05-16T09:53:52","slug":"warm-up-with-a-reyka-vodka-cocktail","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/joburg\/warm-up-with-a-reyka-vodka-cocktail\/","title":{"rendered":"Warm up with a Reyka Vodka Cocktail"},"content":{"rendered":"<p><strong>Reyka vodka have unveiled a recipe for their New Earth cocktail, the ideal drink for a cold winter&#8217;s night!<\/strong><\/p>\n<p>A product of the Icelandic town of Borgarnes,\u00a0Reyka Vodka makes the most of Iceland&#8217;s resources to give it its smooth taste and silky finish. Using\u00a0nearby glacier spring water and lava rocks as a natural filtration system, their vodka truly celebrates the land of fire and ice.<\/p>\n<p>Iceland&#8217;s volcanic core creates a myriad of hot springs and its natural water filtration system creates some of the world&#8217;s best water. It&#8217;s really this water that makes Reyka Vodka so special, a liquid so pure you could enjoy it straight, or\u00a0make cocktails with it and sip the frosty season away!<\/p>\n<p><strong>Incorporating pineapple syrup and lime, the &#8216;New Earth&#8217; Cocktail is what you need for an evening of cosy sophistication.<\/strong><\/p>\n<p><strong>\u00a0NEW EARTH<\/strong><\/p>\n<p><strong>\u00a0INGREDIENTS<\/strong><\/p>\n<p>2 Parts Reyka Vodka<\/p>\n<p>\u00be part Small Hand Foods Pineapple\u00a0Gum Syrup<\/p>\n<p>1 Part Lime Juice<\/p>\n<p>5 Cilantro Sprigs \/coriander<\/p>\n<p>Orange peel<\/p>\n<p>Ice<\/p>\n<p><strong>\u00a0METHOD<\/strong><\/p>\n<ol>\n<li>Add the pineapple, lime juice and cilantro sprigs to a cocktail shaker, and muddle to combine.<\/li>\n<li>Fill a cocktail shaker with ice, and top with the vodka.<\/li>\n<li>Shake and strain into a Montelobos Mezcal-rinsed (optional) coupe.<\/li>\n<li>Garnish with an orange peel and cilantro sprig.<\/li>\n<\/ol>\n<p><a href=\"http:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2018\/05\/Reyka_ELA10426_NewEarth.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4211\" src=\"http:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2018\/05\/Reyka_ELA10426_NewEarth.jpg\" alt=\"\" width=\"600\" height=\"775\" srcset=\"https:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2018\/05\/Reyka_ELA10426_NewEarth.jpg 600w, https:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2018\/05\/Reyka_ELA10426_NewEarth-232x300.jpg 232w, https:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2018\/05\/Reyka_ELA10426_NewEarth-364x470.jpg 364w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Reyka vodka have unveiled a recipe for their New Earth cocktail, the ideal drink for a cold winter&#8217;s night! A product of the Icelandic town of Borgarnes,\u00a0Reyka Vodka makes the most of Iceland&#8217;s resources to give it its smooth taste and silky finish. Using\u00a0nearby glacier spring water and lava rocks as a natural filtration system,&#8230;<\/p>\n","protected":false},"author":9,"featured_media":4210,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,5],"tags":[],"class_list":["post-4209","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-recipes"],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/4209","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\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/comments?post=4209"}],"version-history":[{"count":1,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/4209\/revisions"}],"predecessor-version":[{"id":4212,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/4209\/revisions\/4212"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media\/4210"}],"wp:attachment":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media?parent=4209"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/categories?post=4209"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/tags?post=4209"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}