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A taste for yummy cocktails

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Nico de Soto prepares the Pernod Absinthe cocktail Pictures: Simone Da Silva
Nico de Soto prepares the Pernod Absinthe cocktail Pictures: Simone Da Silva

On Thursday evening Mootee Bar in Melville, Jozi’s leading cocktail destination, held the first series of its #MooteeSpaza sessions of the year, proudly hosting two internationally acclaimed bar-tending talents for an exclusive experience.

Nico de Soto and Moe Aljaff are household names in the world of bar tending and they were flown in to treat guests to unique cocktails to flatter the African palate, compliments of Altos tequila, Beefeater Gin, Absolut Vodka and Mootee Bar.

Mootee Bar, a play on the Zulu word “umuthi”, a term for traditional medicine, was the perfect place to host the event and draw inspiration for fresh local ingredients for their cocktails.

We were told to expect mouth-watering and original cocktails – and man, did they deliver.

De Soto, who was visiting Mootee from New York but hails from Paris, started us off with a nutmeg-rich Pernod Absinthe cocktail infused with pandan syrup, coconut milk and egg.

Next he prepared the tropical Blue Hawaiian, a Havana Club rum cocktail on crushed ice with tamarind, coconut, pineapple juice, black tea, eight spice blends and a touch of “blue magic” colourant. A silky feel on the palate, this drink was also a clear standout.

He finished off with the Hato, an Altos tequila shot with agave nectar, umeboshi (salted plums), grapefruit soda and lemon juice.

Next up was Aljaff, who recently opened a bar in Barcelona, and lives by the motto “flavour is king”.

Moe Aljaff (left) and Nico de Soto

He prepared the Bangkok, a peanut Jameson Whiskey cocktail with pineapple, green chilli, coconut cream, ginger powder, madras curry with spice and salt. This one doesn’t need explanation – it’s easy to see why Aljaff goes by that motto.

Another ginger-inspired cocktail he made was the Milk & Honey, a simpler version of the Bangkok. It had citrus, ginger juice, salt, honey, agave nectar and Angostura bitters.

Next was the So-So Split, which was appealing merely on its look. The blue cheese cocktail, made with Beefeater Gin, spiced vermouth, orange bitters, citrus peels and pear eau de vie, looked irresistible with trickles of the blue cheese floating in the centre of the glass.

Aljaff’s last drink was the Pears with the Afternoon, a simple bourbon whiskey cocktail with pear, bayleaf and amontillado sherry.

Guests mingled over delicious hors d’oeuvres after the tasting session, as old-school hip-hop playing in the background added to the ambience.


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