A MR AFROPOLITAN PARTNERSHIP

COVER IMAGE HEG SUMMER COCKTAIL 2

Because any gentleman who respects himself knows how to prepare some for its guests.

Words by Mr Alexandre Bede, co-founder IYA BUEA, food and culture

If you are in a hurry, link to the contest: Win a full diner for 2 with cocktails !

NOL’s LOUNGE AT IYA

All the bells and whistles aside, a great cocktail experience starts with a genuine, warm and welcoming smile. Nothing says “we’re delighted to see & look after you” better than a warm welcome.This is exactly how we receive you at IYA’s ‘NOL’s LOUNGE’ where we are passionate about beautifully crafted cocktails, connecting with our guests and great service.

Adding to the HEG lifestyle, IYA has teamed up with the renowned MR. AFROPOLITAN, and our dapper bartenders will be sharing the secret recipes behind some of IYA’s classic and ultimate summer cocktails so you can delight your guests’ palette and quench your thirst this
summer. Before we do however, here are a few noteworthy tips for you.

Use Big Ice Cubes: Not only do big ice cubes lend your cocktail an impressive look as you sip, they also keep your drink chilled, adding just the right touch of water. No one likes a diluted drink.

Invest in Cocktail Glasses: Sipping from a demure coupe glass or a chiseled tumbler makes the whole cocktail experience feel special. Presentation counts for a lot with cocktails.

Garnish, Garnish, Garnish: It’s important not just for visual presentation, but for aroma. First we judge a cocktail with our eyes and second is with our nose. You bring the glass to your nose and naturally you just take a breath. Try expressing a lemon peel over a glass of plain water. It improves it 100 percent. Same applies to your cocktails

DIFFICULTY LEVEL

SUMMER COCKTAIL DIFFICULTY LEVEL - AFROPOLITAN - IYA

#1

APEROL SPRITZ

A wonderful and civilized pre-dinner cocktail, Aperol Spritz is a sparkling wine based cocktail commonly served as an aperitif in Northeast Italy. It’s usually light on alcohol and very refreshing as it’s meant to stimulate the appetite but not weigh down the palate, or get you too smashed. The drink is prepared with prosecco, a splash of Aperol liqueur and club soda, usually garnished with an orange.

INGREDIENTS (for 1)

– Prosecco —- 75ml.
– Aperol —- 50ml.
– Soda Water  —- 25ml.
– Orange —- 1 slice

EQUIPMENT

– Large White Wine Glass —- 1x
– Jigger —- 1x
– Ice (a hand full) —- 1x

HOW TO MAKE IT

Step 1: Fill a large white wine glass 3/4 way with ice cubes and set infront of you.

Step 2: Using a jigger, pour 75ml of Prosecco and 50ml of Aperol into the ice-fi lled large wine glass and stir once. Now add 25ml of soda
water.

Step 3: Finish with a large orange slice, dropping it into the lovely light orange coloured mixture, e questo è tutto!

TIPS

Being the mixologists that we are, we will share a little IYA secret with you the MR. AFROPOLITAN readers and HEGs. In true IYA style, we set out to elevate this cocktail with an African ingredient of equal history and splendour. This journey took us to Uganda where we fell in love with the underrated yet smooth and spice-rich Ugandan Waragi gin.
So here’s the secret:   » When making an Aperol Spritz the IYA-way, add 25ml of your favourite gin (we use Uganda Waragi gin).
So there you go. Aperol spritz the IYA way, for the HEG lifestyle.  »
Promise not to share our secret?

DIFFICULTY LEVEL

SUMMER COCKTAIL DIFFICULTY LEVEL - AFROPOLITAN - IYA

#2

VIE L’AFRIQUE

One of IYA’s most popular cocktails, Vie L’Afrique is a beautiful and delicately balanced cocktail that was created by Alexander Q – IYA’scmixologist bartender – in honour of Visiter L’Afrique. This sweet vermouth cocktail is an absolute summer beauty, with subtle sweet and fresh lemony notes. This creation is a true exploration of a
contemporary Africa!

INGREDIENTS (for 1)

– Martini Extra Dry Vermouth —- 45ml.
– Martini Rosato —- 45ml.
– Simple Syrup —- 45ml.
– Fresh Lemon Juice —- 45ml.

EQUIPMENT

– Short Glass  —- 1x
– Jigger —- 1x
– Ice (Big Ice Cube) —- 2-3x
– Cocktail Shaker —- 1x
– Strainer —- 1x

HOW TO MAKE IT

Step 1: Using a jigger, pour 45ml of Martini Extra Dry Vermouth, 45ml of Martini Rosato, 45ml of fresh lemon juice and 45ml of simple syrup into the shaker.

Step 2: Give the mixture a good hard shake – so the liquid get to know each other nicely – at least 10 seconds. Listen closely as the deep notes of clove, nutmeg and cinnamon marry in your shaker to produce an aromatic spiced cocktail.

Step 3: Depending on the size of your ice cubes and glass, put one or two large ice cubes into your short glass and ready.

Step 4 : Using a cocktail strainer, strain the cocktail into the ice-fi lled short glass. Make sure to pour over the ice. Express an orange peel over the glass and garnish with a half orange slice. Enjoy Vie L’Afrique, a true refl ection of Visiter L’Afrique and a contemporary Africa.

 

TIPS

Gently pour the mixture over the big ice-cube(s). It’s such a lovely fresh and soft colour. Tug your half orange slide in the corner of the ice cube. Presentation is key, so make sure it’s neatly done. Savour it nice and slowly, but get ready for a second one as you most likely will want a second one 🙂

DIFFICULTY LEVEL

SUMMER COCKTAIL DIFFICULTY LEVEL - AFROPOLITAN - IYA SUMMER COCKTAIL DIFFICULTY LEVEL - AFROPOLITAN - IYA

#3

MINT JULEP

This aromatic, fresh mint plus the subtle spice, toff ee and oak notes of quality bourbon, makes for a classic HEG summer cocktail. The Mint Julep cocktail is one of the great fl avour matches, enjoyed throughout America’s Deep South but you don’t need to book a holiday to enjoy one: it’s easy enough to make a version for your home-thrown party. Three ingredients is all you need; A good Bourbon (we use Bulleit Bourbon), Mint and Simple Syrup (1:1 sugar and water).

INGREDIENTS (for 1)

– Bulleit® Bourbon—- 50ml.
– Simple Syrup—- 10ml.
– Mint Leaves  —- 8x
– Mint Sprig(s)—- 1 sprig

EQUIPMENT

– Muddler —- 1x
– Bar spoon—- 1x
– Jigger —- 1x
– Crushed Ice —- Hand full

HOW TO MAKE IT

Step 1: Add mint and simple syrup to a glass. Place 8–10 mint leaves and 10ml simple syrup in a julep tin or highball glass.

Step 2: Gently press the mint. Using a muddler or large spoon, gently* press down on the mint leaves to extract fl avour and aroma.

Step 3: Add crushed ice and Bulleit Bourbon to the glass. Half fi ll the julep tin or glass with crushed ice and using a jigger measure 50ml Bulleit Bourbon into the glass.

Step 4: Stir thoroughly, then add crushed ice. Using a bar spoon stir the mixture until well combined, then overfi ll with more crushed ice.

Step 5: Add a straw and garnish with mint. Place a straw inside the cup and a sprig of mint on top of the drink to garnish.

* gentle pressing helps release the delicious scent & flavour of the mint, whilst crushing can release their bitter juices.

TIPS

Overfi ll the glass with enough crushed ice. Use metal Julep cup if possible or highballs are fi ne. Freeze the Julep cup prior to serving for a cooling blast of mint & bourbon on a hot summer day.

DIFFICULTY LEVEL

SUMMER COCKTAIL DIFFICULTY LEVEL - AFROPOLITAN - IYA SUMMER COCKTAIL DIFFICULTY LEVEL - AFROPOLITAN - IYA SUMMER COCKTAIL DIFFICULTY LEVEL - AFROPOLITAN - IYA

#4

PERFECT WHISKY SOUR

One of the world’s most renowed classic cocktails, the Whiskey Sour dates as far back as the 1870s. The Whiskey Sour is a shaken mix of whiskey, lemon juice and simple syrup (1:1 sugar to water ratio). Bartenders have long sung its praises, and when you taste a perfect one you’ll see why. So how is it made? Let’s get to the secret.

INGREDIENTS (for 1)

– J&B Rare Blended Scotch Whisky—- 50ml.
– Fresh Lemon Juice—- 35ml.
– Simple Syrup —- 17.5ml
– Egg White —- 1 piece

EQUIPMENT

– Short Glass—- 1x
– Chopping Board—- 1x
– Jigger —- 1x
– Ice (Big Ice Cube) —- 2-3x
– Cocktail Shaker —- 1x
– Strainer —- 1x
– Knife —- 1x

HOW TO MAKE IT

Step 1: Put few ice cubes & water in your glass and set aside to chill.

Step 2: Fill a shaker with all the Ingredients (no ice yet). Using a jigger, pour 50ml of J&B Rare Scotch Whisky, 35ml fresh lemon juice, 17.5ml simple syrup and 1 egg white to the shaker.

Step 3: Shake the mixture vigorously until the liquid blends nicely and emulsifi es – thanks to the egg white. Listen closely as the sound of the liquid changes. That’s how you know it’s almost ready – or shake for 10 to 15 seconds. This is called a “dry shake”

Step 4: Add ice to the “dry-shaken” mixture and shake the mixture vigorously until the surface of the cocktail shaker feels chilled

Step 5: Pour the ice & water in the glass out – and then using a cocktail strainer, strain the cocktail into the chilled short glass. Express a lemon peel over the glass and garnish withit. It improves the drink.

TIPS

You can also put one big ice cube in the short glass and then strain the cocktail over. Presentation is key, so make sure it’s neat. Eat before or during drinking – it slows alcohol absorption. Savour it nice and slowly. No rush, you’re a HEG remember? See full IYA Drink List on iyabuea.com/drinks.

Lastly, please Drink Responsibly.

Let’s celebrate our 100th post with IYA BUEA.

Try to win a diner for two with cocktails. Link to the contest.