Necessity creates and in a time where seats at Mix Bar are much emptier than usual, their creative juices have been flowing even though the drinks have not!
During the days they have been unable to slide your favourite serves across the bar, they have spent many toiling and tinkering with new recipes, and have connected with brand partners to create a new range of bottled cocktails which are part of a growing trend in the industry.
In times where after-hours reverie is still regulated and consumption is prohibited, Mix has experimented with ways to bottle what they’re known for – innovation, creativity and a premium sipping experience.
The new range features 4 new signature serves from the team, Head Bartender, Kgomotso Ndaba & Bar Manager Misha Cherie. The serves are available (for off-consumption sale) from Mix Bar at MESH Club in 100ml and 200ml (Priced from R90) and 500ml (Priced from R300) varieties.
Bartenders comments: “We’re hoping to take home-drinking to new heights with our bottled range so we’ve batched recipes we think you’ll enjoy and flown them over from Mix Bar to you personally via hot-air balloon of course because everybody needs whimsy and fun in these challenging times.” – @kgomotso_ndaba from @mixbarjhb part of @thecocktailcollectionjoburg
Each cocktail was created for versatility, the option to enjoy as a stronger stirred cocktail or the lower ABV Highball (meaning you, the guest at home can enjoy the flavours of each cocktail over chilled and neat, over ice or top off with the recommendation of Schweppes tonic or soda)
The Clover Club: A deliciously tart cocktail of Gin, raspberry syrup, lemon juice, best garnished with pink jellybeans and raspberries on a silver pin. In its heyday, the Clover Club was the preferred drink of pre-Prohibition gentlemen. It emerged from a Philadelphia men’s group called (you guessed it) the Clover Club that met regularly at the Bellevue-Stratford Hotel from the 1880s to the 1920s. For our Mix twist, we replaced the lemon with Raspberry Rose for acidity and tartness and replaced Raspberry syrup with black tea, and vanilla syrup all to pair with the notes of Monkey 47 Gin
The Ole’ Switch-a-Roo: A twist on a twist on a cocktail called the Transvaal – A drink straight from the Savoy Cocktail Book! This tasty tipple is equal parts Gin and Caperitif (South Africa’s claim in Cocktail fame and history) and 3 dashes of bitters. The Ole’ Switch-a-Roo came from the recipe itself being a fusion of a reverse martini (switching the measurements of gin and vermouth), with Caperitif and the Transvaal cocktail with orange blossom in the place of orange bitters and Disaronno for a sweet almond note. Alongside prohibition drinking, the name sounds like something a 1920s mischief would say!
Net Nie Nou Nie Negroni: The most widely reported version of this drink’s origin is that it was invented at Caffe Casoni in Florence, Italy in 1919. Legend tells that Count Camillo Negroni asked his friend, bartender Forsco Scarselli, to strengthen his favourite cocktail – the Americano – by replacing the soda water with gin. Every bar, including Mix Cocktail Bar, has their ‘house Negroni’ and we use Beefeater London Dry Gin for ours. This drink also includes a blend of Antica Formula and sweet vermouth infused with sour figs and of course, Campari.
Gimme Gimme a Mojito: We all miss the summer and the feeling of sitting in the sun with a mojito in hand. Mix Bar’s take on a stirred down and ‘stronger’, old fashioned style drink that expresses the flavour of a Mojito. Havana 7yr, Lime and Mint Oleo, Fernet Branca and Medium cream sherry create the experience for a winter weather cocktail while we wait to cheers in the sun with a Classic Mojito (Our team has also been looking for any excuse to use an ABBA song and a pun!)