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Raspberry & Naartjie

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

Rejuvenator

  • 2 cups (500ml) Ginger Beer
  • 1 Jalapeno chilli, split in half
  • 1/2 tsp (2.5ml) Turmeric
  • ¼ cup (60ml) OKUSHAL RASPBERRY & NAARTJIE
  • ¼ cup mint leaves, bruised
  • Soda or tonic water
  • Naartjie peel
  • Edible flowers
  • Floral fruit ice
  1. To make floral fruit ice – boil water and set aside to cool. Arrange sliced fruit and edible flowers into ice moulds. Top with water and freeze for 4-6 hours prior to event. These are also great to keep in the freezer, easy for instant cocktail glam moments.
  2. Pour ginger beer, jalapeno and turmeric into a saucepan and simmer for 20 minutes. Set aside to infuse and cool.
  3. Rub the inside of your glass with a bruised naartjie peel.
  4. Mix strained, chilled ginger and chilli infusion into a cocktail shaker. Add OKUSHAL RASPBERRY & NAARTJIE, lemon juice, bruised mint and ice. Shake for 30-40 seconds or until mixture has completely chilled.
  5. Serve strained into a glass with floral fruit ice, top with soda water, a fresh squeeze of naartjie peel and extra edible flower.

Weekend Pass

  • Peel of 1/2 grapefruit
  • Peel of 1 naartjie
  • 8-10 mint leaves
  • 1 Tbsp (15ml) castor sugar
  • 1 Tbsp (15ml) OKUSHAL RASPBERRY & NAARTJIE
  • Tonic water
  1. Place citrus peels, castor sugar and mint in a pestle mortar and pound to release flavour and oils.
  2. Transfer flavoured peels and castor sugar to a shaker with 3-4 ice blocks, mint and OKUSHAL RASPBERRY & NAARTJIE. Shake well to incorporate flavours.
  3. Pour into a glass, top with tonic water and serve garnished with raspberries and extra mint.