Signature Cocktails

Developed exclusively for The Inventer by Kurt Schlechter, the award winning bartender who is a fierce promoter of potstill brandies, and passionate about spirits and cocktails.

Kurt is the brains behind the CAUSE|EFFECT concept and was voted one of the world’s top 100 influential people in the industry by Drinks International Magazine in 2019. He is currently ranked #46 on the list of the world’s most influential people in the liquor industry.

We love what Kurt has created and have no doubt that these cocktail recipes will add a new twist on your old favourites!

Inventer 08-11-22-24

Blanco Sour

Ingredients:  
50ml The Inventer XO Blanco Brandy
15ml Lemon juice 
25ml Passion fruit juice 
25ml Orange juice 
25ml Sugar syrup 

25ml Egg Whites or Aquafaba (Vegan option)

Method:
Shake and strain all ingredients with ice, discard ice and dry shake, pour over ice.

Serve: Charlene glass with lemon twist & edible flower.

Blanco Julep

Ingredients: 
10 large mint leaves torn
50ml The Inventer XO Blanco Brandy
20ml Demerara sugar
10ml Old Brown Sherry

Method:
Tear mint leaves and add to rest of ingredients into a mixing glass filled crushed ice. Stir for 30 seconds until drink has cooled sufficiently, pour into Julep cup and cap with more crushed ice.

Serve: Julep cap or Whisky glass, garnished with fresh mint.

Old Fashioned Blanco

Ingredients: 
50ml The Inventer XO Blanco Brandy
8ml sugar syrup or One sugar cube
3-4 dashes aromatic bitters

Method:
Muddle sugar and bitters, stir in brandy slowly over ice.

Serve: Whisky glass with an orange twist and fynbos

Rosso 75

Ingredients: 

25ml The Inventer XO Rosso Brandy
10ml Lemon juice
15ml Sugar syrup
15ml Cranberry juice
25ml Cabernet Sauvignon
50ml Brut bubbles

Method:
Shake first five ingredients with ice, strain and top with Brut bubbles.

Serve: Champagne glass with orange twist 

Rosso Sazerac

Ingredients: 
50ml The Inventer XO Rosso Brandy
10ml Vanilla sugar syrup
3 dashes Angostura bitters

Method:
Stir all ingredients over ice for 30 seconds, strain into chilled glass.

Serve: Whisky glass with Lemon zest. 

Citrus Paloma

Ingredients:   
50ml The Inventer Pamplemousse Gin
25ml Sugar syrup
15ml Lime juice
75ml Grapefruit juice


Method:
Shake and strain first 4 ingredients with ice, strain over ice and top with soda.

Serve:
Collins glass garnished with the citrus of your choice.

Citrus Burst Martini

Ingredients: 
50ml The Inventer Pamplemousse Gin
25ml Dry vermouth
10ml Citrus Oleo

Method:
Stir all ingredients over ice.

Serve: Martini glass with an orange twist 

Gin Gimlet

Ingredients: 
50ml The Inventer Pamplemousse Gin
25ml Citrus Oleo
25ml Lemon juice

Method:
Shake all ingredients together & strain.

Serve: Martini glass with lemon zest & lavender bud

Citrus Oleo

Ingredients:   
1 Grapefruit
2 Lemons
3 Oranges


Method:

  1. Peel all citrus with a peeler but be careful to not catch the white pith.
  2. Place in 2 litre container with one kg sugar.
  3. Juice citrus and add to peels and sugar.
  4. Let sit for 24 hours to extract all the oils.
  5. Strain into a sterilised jar and keep in the fridge for up to two weeks. Add 15ml gin to the liquid for it to last a little longer.