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Prickly Pear & Mint

Okushal is more than palate-friendly and easy-going. Made to mix well with almost anything and anyone.
It absolutely sparkles with water, soda or tonic water. It positively shines with fruit, herbs and spice. And it most certainly won’t shirk a date with your favourite meal or dessert. In fact, it’s happiest in the company of significantly unexpected others, so we encourage you to try something new with it.

RECIPES

Karoo Moss

  • 1 Tbsp sugar
  • 8-10 mint leaves
  • 1 lime wedge
  • 2 Tbsp (30ml) OKUSHAL PRICKLY PEAR & MINT
  • Tonic water
  1. Add sugar, mint, lime and ice to a cocktail shaker. Shake vigorously for 30-45 seconds or until mint has bruised and crushed through the sugar.

  2. Pour into a serving glass and serve topped with tonic water and garnished with edible flowers and ice.

Activator

For the Boba:

  • ½ cup boba pearls
  • 2 cups water

Boba syrup:

  • 1 cup brown sugar
  • 1 cup water
  • 1 tsp vanilla essence
  • 3 Tbsp (45ml) OKUSHAL PRICKLY PEAR & MINT
  • 1 cup (250ml) oat milk
  • Ice
  1. For the boba: Pour water into a small pot and bring to the boil. Stir through boba pearls and continue to stir for 2 minutes. Reduce heat to simmering and continue to cook for another 15 minutes. Stirring every couple of minutes. Remove from heat, cover, and set aside for 10 minutes. Strain into a bowl.
  2. For the boba syrup: Add water, sugar and vanilla essence to a small saucepan. And stir over a low heat until sugar has dissolved, about 10 minutes. Set aside to cool.
  3. Mix a little of the syrup through the strained boba, so it doesn’t stick.
  4. Add OKUSHAL PRICKLY PEAR & MINT to a cocktail shaker with oat milk and a tiny dot of green food colouring. Shake to combine flavours.
  5. To assemble: Add 2 generous scoops of boba to a glass, add 2 spoonfuls of boba syrup, top with lots of ice. Slowly pour coloured oat milk over the boba, ice mixture and serve.