Name: SoHo Deco
Cook time: 5 min
Yield: 1
Ingredients: SohBar honey and saffron syrup; 3 cinnamon sticks; pinch black pepper; 1 nutmeg; 950ml SohBar simple syrup (see Passion Wagon recipe); 250g multiflora honey; 10 strands saffron; rind of ½ lemon; seeds of 1 Madagascan vanilla pod; SohBar Ginger Syrup; 950ml SohBar simple syrup (see Passion Wagon recipe); 200g fresh ginger, washed, peeled and chopped; Cocktail; 25ml SohBar honey and saffron syrup; 37,5ml (2½ tsp) SohBar ginger syrup; 5 fresh sage leaves; 200ml non-alcoholic sparkling wine; 2 dashes aromatic bitters; lemon rind, pith removed, to garnish

The SoHo Deco is the creation of Joburg’s SohBar liquid chefs Andries Volschenk and Anthony Wingfield. This glamorous and non-alcoholic cocktail is perfect for those who prefer their beverages with a touch of sweetness and a lot of flavour. It’s lightly spiced and bubbling with good cheer. Perfect for the holidays or any special occasion!

Check out the Passion Wagon for the SohBar syrup recipe.

Print Recipe

SoHo Deco

Serves: 1

Cooking Time: 5 mins

Ingredients

SohBar honey and saffron syrup
3 cinnamon sticks
pinch black pepper
1 nutmeg
950ml SohBar simple syrup (see Passion Wagon recipe)
250g multiflora honey
10 strands saffron
rind of ½ lemon
seeds of 1 Madagascan vanilla pod
SohBar Ginger Syrup
950ml SohBar simple syrup (see Passion Wagon recipe)
200g fresh ginger, washed, peeled and chopped
Cocktail
25ml SohBar honey and saffron syrup
37,5ml (2½ tsp) SohBar ginger syrup
5 fresh sage leaves
200ml non-alcoholic sparkling wine
2 dashes aromatic bitters
lemon rind, pith removed, to garnish

Instructions

For the SohBar honey and saffron syrup, place the cinnamon sticks, black pepper and nutmeg into a pestle and mortar and grind to a semi-fine powder. Place the powder and remaining ingredients in a pot and bring to a boil. Reduce the heat immediately and simmer, 25 minutes. Remove from heat and allow to rest overnight. Strain and decant into a sterilised glass bottle. This will keep for up to 2 weeks, unrefrigerated and sealed.

For the SohBar ginger syrup, place the SohBar simple syrup and ginger in a pot and bring to a boil. Reduce the heat immediately and simmer, 25 minutes. Remove from heat and allow to rest overnight. Strain and decant into a sterilised glass bottle. This will keep for up to 2 weeks, unrefrigerated and sealed.

For the cocktail, add the SohBar syrups and sage leaves to a shaker, fill up with ice and shake vigorously. Strain the mix into a champagne glass and top with the sparkling wine. Add the aromatic bitters.

Squeeze the lemon rind, lengthways, over the top of the cup and gently rub around the rim to serve.