On the 8th edition of #WineinKenya we had the chance to visit Caramel Restaurant & Lounge. I think I should just move there because I have already visited it so many times this year & I will be heading out for their Ladies Night Later in the day. On a normal day their signature cocktails go for 950ksh but today & every Wednesday Night they will be 475ksh. An amazing reason to call up your girls.
Aaaaaanyway. Back to Business.
Wine Cocktails is the topic of the day. This time I am joined by @penelopekirui, @NgugiMuthoni and the Caramel Restaurant & Lounge management (Austin & Allison Ko). Austin is well versed with wine and he takes us through a sensory journey. We try two cocktails.
1) Crimean Cocktail
- When You are making sangrias, there is no limit to what you can do. Chop some fruit into haphazard chunks and drop them in a pitcher with ice and wine.
- Try putting berries if you want some colour.
- If you are using white wine and you want to add some colour to the cocktails, there are three things that you can add. Midori, Blue curacao & grenadine.
- Wine is meant to be enjoyed on its own so unless you are adding sugar syrup (One-part sugar, one part water reduced over low heat) or soda don’t add spirits to the wine.