COLD NON-ALCOHOLIC BEVERAGES

You can mix Mountain Blend with many natural fruit juices. Experiment with different juices and ratios of tea to juice for an always delicious cool drink. If you want a little fizz, add some soda water or sparkling mineral water to your mix.

Use only iced tea and chilled ingredients when preparing cold Mountain Blend drinks. Add cold drinks and sparkling wines (or any other sparkling drink) just before serving just prior to serving in order to retain the sparkle. Wherever possible we suggest the use of pure fruit juice.

(single servings)

"MB/OJ"
1 cup of cold Mountain Blend
Juice of ½ a fresh orange
1 tsp. sugar (if desired - try it first without!)
1 glass filled with ice

  1. Pour tea into glass
  2. squeeze juice from 1/2 orange into glass and stir.

(larger servings)

"LAMBERTS BAY BREEZE"
1 ¾ pints (1 liter) strong cold Mountain Blend
1 ¾ pints (1 liter) orange juice
1 ¾ pints (1 liter) ginger ale
18fl oz. (500ml) soda water
1 lemon sliced
fresh mint leaves chopped
crushed ice

  1. Mix MB and OJ keep mix chilled
  2. Add chilled ginger ale & soda water just before serving
  3. Garnish with lemon slices and mint
  4. Served with crushed ice

"CEDARBERG SUMMER REFRESHER"
1 ¾ pints (1 liter) strong cold Mountain Blend
1 ¾ pints (1 liter) mango juice
1 ¾ pints (1 liter) orange juice
9fl oz. (250ml) fresh lemon juice
1 3/8 pint (750ml) soda water
crushed ice
1 can (9oz.) (250g) mango slices, chopped

  1. Mix Mountain Blend, mango and orange juice and lemon juice. Chill well.
  2. Add chilled soda water and crushed ice before serving
  3. Garnish with mango cubes

"RED 'N GINGER"
18fl oz. (500ml) strong, cold Mountain Blend
18fl oz. (500ml) apricot juice
9fl oz. (250ml) l orange juice
9fl oz. (250ml) ginger beer
1 can (225g) apricot halves (optional)
few slices preserved ginger (optional)

  1. Mix Mountain Blend, apricot and orange juices
  2. Add apricots and ginger slices
  3. Add ginger beer just before serving
  4. Serve well chilled

"CLANWILLIAM CITRUS COOLER"
750ml strong, cold Mountain Blend
250ml grapefruit juice
18fl oz. (500ml) orange juice
1 can (440g) crushed pineapple
2 cans (100g each) passion fruit pulp
18fl oz. (500ml) chilled soda water
crushed ice

  1. Mix Mountain Blend, grapefruit juice, orange juice, pineapple and passion fruit pulp. Chill Well.
  2. Add chilled soda water just before serving
  3. Serve with crushed ice

"MBMP"
1 ¾ pints (1 liter) strong, cold Mountain Blend
1 ¾ pints (1 liter) mango juice
1 ¾ pints (1 liter) peach juice
1 fresh mango, cubed
glace' cherries

  1. Mix Mountain Blend, mango and peach juices.
  2. Garnish with mango cube and cherries
  3. Serve well chilled

COLD BEVERAGES WITH ALCOHOL

"CLIFTON SUNSET"
1 3/4 pints (1 liter) strong Mountain Blend
18fl oz. (500ml) apricot juice
18fl oz. (500ml) pineapple juice
4 fl oz. (125 ml) orange liqueur
4 fl oz. (125 ml) fresh pineapple cubes
4 fl oz. (125 ml) maraschino cherries, halved
1 bottle (750ml) sparkling wine
ice cubes
fresh mint leaves

  1. Mix Mountain Blend, apricot juice, pineapple juice, orange liqueur, pineapple cubes and       cherries. Chill well
  2. Add sparkling wine just before serving
  3. Pour over ice cubes and garnish with mint leaves

"JUST PEACHY"
2 cans (14oz.) (410g) peach slices, drained
1 ¾ oz. (50g / 60ml) castor sugar
4 fl oz. (125 ml) brandy or port
1 ¾ pints (1 liter) strong, cold Mountain Blend
1 ¾ pints (1 liter) peach juice
1 ¾ pints (1 liter) ginger ale
1 bottle (750ml) sparkling wine

  1. Sprinkle peach slices with sugar. Pour brandy or port over peaches and leave 2-3 hours.
  2. Add Mountain Blend and peach juice. Chill well.
  3. Add chilled ginger ale and sparkling wine just before serving.

"S.A. SANGRIA"
1 ¾ pints (1 liter) strong, hot Mountain Blend
15 oz. (420g / 500ml) castor sugar
2 apples, diced
2 lemons, peeled and diced
2 oranges, peeled and diced
2 bottles (750ml each) red wine
8fl oz. (250ml) brandy
1 ¾ pints (1 liter) soda water

  1. Dissolve castor sugar in Mountain Blend. Allow to cool.
  2. Add apple, lemon and orange pieces, red wine and brandy.
  3. Refrigerate.
  4. Add chilled soda water just before serving.
  Note: You can substitute 7UP for the soda water.
  If you sub 7UP for the soda water, you can leave out the castor sugar.

"CAMPS BAY BRUNCH PUNCH"
1-¾ pints (1 liter) strong hot Mountain Blend
5 ¾ oz. (160g / 200ml)white sugar
1-¾ pints (1 liter) orange juice
1-¾ pints (1 liter) pineapple juice
1 bottle (750ml) sparkling wine
crushed ice
1 orange, thinly sliced

  1. Dissolve sugar in Mountain Blend. Allow to cool.
  2. Add orange and pineapple juices. Chill well
  3. Add chilled sparkling wine and crushed ice just before serving
  4. garnish with orange slices

HOT BEVERAGES WITH ALCOHOL

"THE RED AND THE GREEN"(Irish Tea)
7 fl oz. (200ml) Irish whisky
1 ¾ pints (1 liter) strong, hot Mountain Blend
2 3/8 oz. (65g /80ml) brown sugar
fresh cream. Lightly whipped
grated chocolate

  1. Pour ¾ fl oz. (25ml) whisky into each glass and top with Mountain Blend
  2. Stir 2 tsp (10ml) brown sugar into each until dissolved.
  3. Carefully float cream on top by pouring it over the back of a metal spoon. Do not stir.
  4. Sprinkle grated chocolate on top and serve immediately.

"MOUNTAIN KLIPPIES"
1 ¾ pints strong, hot Mountain Blend
9 fl oz. (250ml) brandy
ground cinnamon, to taste
lemon slices
brown sugar, to taste

  1. Mix Mountain Blend and brandy.
  2. Pour into brandy glasses.
  3. Sprinkle with cinnamon and garnish with lemon slices.
  4. Sweeten with brown sugar.

"NORM'S DROP"
lemon juice
brown sugar
9fl oz. (250ml) Irish Whisky
1 ¾ pints (1 liter) strong, hot Mountain Blend
1 ½ fl oz. (40ml) honey

  1. Dip glass rims into lemon juice and then brown sugar.
  2. Pour 1 fl oz. (35ml) whisky into each glass and top with Rooibos tea.
  3. Stir in 1tsp(5ml) honey into each and serve immediately.

"CAPE CINNAMON SPECIAL"
125g castor sugar (150ml)
1 lemon
1 pint (600ml) port of full cream sherry
1 ¾ pints (1 liter) strong, hot Mountain Blend
nutmeg to taste
ground cinnamon, to taste

  1. Rub sugar over lemon rind until a yellow color have been absorbed.
  2. Squeeze out the juice and remove the seeds.
  3. Mix sugar, juice and port or sherry.
  4. Add Mountain Blend and stir until sugar has dissolved.
  5. Add nutmeg and cinnamon.
  6. Mix well and served immediately.