Aidan Powrie’s ‘Cacaoon’

By Jane Carswell


Ingredients:

‘Cacaoon’ is a play on words – ‘Cacao’ representing chocolate & ‘Cocoon’ referring to the transformation of caterpillars into butterflies.

  • 50ml Botanist Gin
  • 25ml Spiced Brown Rice Syrup
  • 25ml Home Made Dark Chocolate Milk
  • 25ml Condensed Milk
  • 15ml Fresh Lime
  • 1 bar spoon of Naartjie skin dust
  • 1 sprig of dry long leaf buchu

Method:

Garnish: Torched Casia Bark & African Wormwood


Foraging notes:

Aidan is previous head bartender & consultant for The Botanical Bar, Cape Town. He designed this cocktail to signify ‘regrowth’ after the fires.