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The Hopla Magazine -Seven Saintly Sips, 2 March 2012

Electronic Sourse

By The Hoopla

To celebrate the launch of new book Trupp’s Wholefood Kitchen, husband and wife team Walter and Dorota Trupp whipped up these fruity marvels just for us.

Because they’re into healthy living, they’ve kept the alcohol to a minimum and the nutrients to a maximum in these Friday tipples. That way we can look after ourselves and celebrate Happy Hour. Nice of them, no?

Strawberry tequila

Preparation Time: 5 minutes
Completion Time: 5 minutes
Special equipment: Juicer

Makes: 1 serve

Ingredients
Juice of ½  lime
6 medium sized strawberries hulled and mixed into a puree
1 teaspoon of finely grated palm sugar
40ml tequila
Pinch of salt
Pinch of dried chili

Method

  • Place all the ingredients with 4-5 ice cubes into a blender and mix together before you pour the Strawberry tequila into a pre-chilled glass.
  • You can garnish it with half a strawberry stuck onto the glass edge.

Honey Vivaldi

Preparation Time: 5 minutes
Completion Time: 5 minutes
Special equipment: Juicer

Makes: 1 serve

Ingredients
10ml pear eau de vie (use vodka as replacement)
½ a very ripe and soft william pear de-seeded (skin on)
1 teaspoon of raw organic honey
½ glass of champagne

Method

  • Place all  pear au de vie (or vodka) together with the honey and pear and 2 ice cubes into a blender and mix together before you pour the pear mix into a pre-chilled glass.

Fill up with the champagne.

Note: you could also use some white wine for the cocktail where a medium dry Gewurztraminer would be a very good choice.

Passion Flower

Use overripe passion fruits for this recipe as the seeds in riper fruits do not tend to be very much attached to each other, if your fruits are not overripe we advise to press all the passion fruit juice through a strainer and omit the seeds.
Preparation Time: 5 minutes
Completion Time: 5 minutes
Special equipment: Juicer

Makes: 1 serve

Ingredients
2 ripe passion fruits
1 tablespoon finely grated palm sugar
2 strawberries hulled
50 ml vodka

Method

  • Cut the passion fruit in half place together with the strawberries palm sugar and vodka into a mixer.
  • Add 3-4 ice cubes and blend on a low gear (otherwise you will crush up most of the seeds and discolour the cocktail).
  • Fill into a pre-chilled cocktail glass.
  • Melon melody

    Preparation Time: 5 minutes
    Completion Time: 5 minutes
    Special equipment: Juicer

    Makes: 1 serve

    Ingredients
    1 wedge of honey dew melon peeled and deseeded
    1 tablespoon of raw organic honey
    2 tablespoon of grand marnier (use vodka or malibu as replacement)
    ½ glass of champagne

    Method

    • Place melon wedge, honey, grand manier with 4-5 icecubes into a blender and mix together before you pour the melon puree  into a prechilled glass.
    • Fill up with the champagne.

    Velvet fig

    Preparation Time: 5 minutes
    Completion Time: 5 minutes
    Special equipment: Juicer

    Makes: 1 serve

    Ingredients
    2 very ripe figs
    1 teaspoon full of raw organic honey
    ½ glass of champagne

    Method

    • Place figs together with the honey and  2-3 icecubes into a blender and mix together before you pour  the mix into a prechilled glass.
    • Fill up with the champagne.

    Champagne mango

    Preparation Time: 5 minutes
    Completion Time: 5 minutes
    Special equipment: Juicer

    Makes: 1 serve

    Ingredients
    ½  lime
    ½ of an medium sized mango peeled and stone removed
    1 teaspoon of finely grated palm sugar
    ½ glass of champagne

    Method

    • Zest ½ the lime and place into a blender. Add the the juice of ½ the lime, mango flesh, palm sugar and 2-3 ice cubes.
    • Blend to fine puree before you pour the mix into a pre-chilled glass.
    • Fill up with the champagne and serve

    Raspberry Picasso

    Preparation Time: 5 minutes
    Completion Time: 5 minutes
    Special equipment: Juicer

    Makes: 1 serve

    Ingredients
    ½ punnet of fresh rasperries
    1 large kaffir lime leaf
    1 teaspoon of finely grated palm sugar
    ½ glass of champagne

    Method

    • Pull out the stem of the kaffir lime leaf and cut it into very fine stripes.
    • Place raspberries together with the palm sugar and 2-3 icecubes into a blender.
    • Blend to fine puree before you pour the mix into a pre-chilled glass. Fill up with the champagne and serve

 

 

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