A beautiful and balmy Cape evening on Wednesday, 4 February, saw the Urban Brandy Cocktail Route (UBCR) enjoy a double celebration; the second anniversary of its launch and the welcoming of an exciting new venue addition, HQ Restaurant – Cape Town’s ever-popular concept steak restaurant.
A celebration of food and cocktails seemed the fitting way to mark the occasion and toast the success of SA’s definitive national ‘cocktail movement’; and the night – as with the cocktails themselves – was one of easy-going elegance that ultimately brought the second floor of HQ to life.
Upon arrival, gorgeous guests and media darlings were welcomed with the exotic ‘Gold Leaf’ cocktail, a decadent combination of mint leaves, brandy, grapefruit juice and lemon, which was paired with a fresh kingklip ceviche, garnished with citrus and coriander – a tasty mouthful to perk up the appetites!
Warren Cowdy of HQ Restaurant welcomed all those in attendance and wished the UBCR a Happy 2nd Birthday! He then introduced SA Brandy Foundation Director, Christelle Reade-Jahn who informed guests of the phenomenal growth of the route and invited them to enjoy its diverse (and delicious) offerings.
It was then time for guests to enjoy the zingy ‘Ginger Crush’ cocktail, a combination of brandy and dry sherry, topped with lemon juice, ginger ale and bitters – perfectly paired with a sophisticated yet simple blue cheese and pear tartlet.
Throughout the night, talented saxophonist George Sax, known for his ability to smoothly combine saxophone with electro and house music, added to the atmosphere of laidback cool as he and special guest violinist Carly Nauta played a selection of popular hits.
Next up came the ‘Gold Julep’ – an easy-drinking cocktail made with brandy, mint leaves and crushed ice. Once again, the HQ chefs flawlessly combined flavours by pairing it with delicate duck breast, served in an egg roulade and topped with roasted beetroot mousse and a touch of pineapple jam.
To end off the evening, guests savoured the ‘Golden Passion,’ a cocktail made with brandy (of course!), zesty limes, a hint of vanilla, fresh granadilla and ginger ale. This invigorating drink was the perfect accompaniment to the remaining ‘desert course’ which featured a subtle pistachio base topped with passion fruit mousse and embossed in white chocolate.
Reade-Jahn was indeed correct in stating that the success of the evening was “thanks in no small part to the wonderful HQ chefs who’d seamlessly paired UBCR cocktails with their canapés,” adding, “We’re immensely proud to have partnered with HQ Restaurant on the second anniversary of UBCR’s launch.
It’s a true celebration of the past two years of growth and success. We can’t wait for what the next year will bring! – Reade-Jahn.
We’re not surprised. Two years ago, the ‘ultimate cocktail route’ came to life in a small restaurant in Cape Town’s vibey Park Road, just off Kloof Street. Now these trademark brandy cocktails (as well as a few new additions) can be found in no fewer than 50 venues across South Africa, meaning more and more people are experiencing the wonderful mixability and diversity of South Africa’s iconic spirit.
