The last light of the afternoon has a way of transforming even the most familiar surroundings, covering everything in a softer, warmer glow. The warmth of the afternoon gives way to softer tones, shadows stretch across the landscape, and the day takes on a different kind of atmosphere. It is this moment that provides the inspiration for Last Light, a cocktail that brings together wine, fruit, and an unexpected savoury ingredient.
Created by Groot Phesantekraal winemaker Richard Schroeder in collaboration with Julian Short, better known as The Flavourist, the cocktail takes its inspiration from the Durbanville farm's signature Chenin Blanc. Olof Bergh brandy, pineapple syrup and fresh lemon juice provide the foundation, while a measure of virgin olive oil introduces a silky texture and a gentle savoury finish.
Chenin Blanc is an interesting choice for a cocktail, providing a sense of freshness and structure without overpowering the other ingredients. Its inclusion also carries a historical connection. The farm's Anna de Koning Reserve Chenin Blanc is named after one of the Cape's notable historical figures, whose life was closely connected to the property.
In Last Light, the connection to place is expressed through the use of Chenin Blanc, while the remaining ingredients bring a more contemporary interpretation to the glass. The pineapple adds tropical sweetness, lemon balances it with acidity, and the olive oil gives the cocktail its distinctive texture.
The result is a drink that sits somewhere between a classic brandy cocktail and a fresh, fruit-led aperitif. It is best enjoyed slowly, ideally as the afternoon begins to fade into the evening.
Last Light
Silky | Tropical | Fruity | Fresh
Ingredients
- 30 ml Olof Bergh Brandy
- 25 ml pineapple syrup
- 50 ml Groot Phesantekraal Chenin Blanc
- 10 ml fresh lemon juice
- 5 – 10 ml virgin olive oil
Method
Add all the ingredients to a cocktail shaker filled with ice. Shake vigorously until well combined, then fine strain into a chilled brandy glass over fresh cubed ice. Garnish with a sage leaf and a pineapple wedge.
For the pineapple syrup
To make the pineapple syrup, combine 700g of thinly sliced pineapple with 350g of white sugar, citric, tartaric and ascorbic acids, and a pinch of fine salt. Immerse at 60°C for four hours. Leave to infuse overnight before straining and refrigerating.
The resulting syrup is concentrated and naturally fruity, adding sweetness and depth while allowing the Chenin Blanc to remain the best part of the cocktail.
Last Light also gives itself to food pairing. Its balance of fruit, acidity and subtle richness works well with double-baked Simond soufflé, buffalo milk burrata, pork loin, cauliflower steak, or a selection of cheese and charcuterie.
More than anything, it is a cocktail built around the pleasure of taking a moment for yourself. A little bit of fruit, a touch of wine and an unexpected hint of olive oil make for an interesting combination, especially when enjoyed at the end of a long day.
Credits: Courtesy of Groot Phesantekraal
