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A Royal Portfolio Recipe: The Rose GinvinoThe Silo Hotel
As many of our guests stay at home to combat the spread of Covid-19, we thought we’d share our secret recipe to The Silo Hotel’s signature cocktail – The Rose Ginvino.
Our head barman at The Willaston Bar explains that when the Rose Ginvino was created, it was inspired by two things: our broad selection of locally crafted, aromatic gins (Gin-) and our dynamic list of local and international wines (-vino). Due to its rich diversity of botanicals, South Africa is producing some incredible gins. And of course many international visitors come to the Western Cape for our fabulous wines alone.
Until we can safely invite you to have a drink with us at The Willaston Bar once again, we hope you enjoy this little piece of The Silo Hotel during your own ‘cocktail hour’ at home.
50ml Musgrave Rose Gin
25ml Chenin Blanc (Marras)
25ml squeezed lime juice
25ml grapefruit juice
20ml rose syrup
5g Instabean egg powder
Rose petals, for garnish
In a shaker, mix together all the ingredients, adding the egg powder last. Top up with ice and shake well. Strain into a cocktail glass and garnish with the rose petals.
If you don’t have egg powder, you can use beaten egg whites.
If you don’t have Chenin Blanc, you can use Sauvignon Blanc.
Any rose gin will work.
For an alcohol-free Rose Ginvino, replace the gin and wine with rose tonic.
After enjoying your Rose Ginvino, we suggest you try our Mussels Laksa recipe from Birkenhead House. The mussels are cooked in an Asian seafood broth infused with lemongrass, fresh ginger and green chillies and served with white coconut laksa and curry foam.