Named after the World Cup trophy, this refreshing cocktail makes great half-time drinking. You'll need an ice ball mould for this recipe.
35ml/1¼fl oz brandy, preferably South African
2 tsp herbal liqueur
piece lemon zest
100ml/3½fl oz English cider
2 tsp passion fruit syrup
2 tsp clear apple juice
mineral water, to top up
For the ice ball, add the passion fruit syrup and apple juice to an ice ball mould. Top up with the mineral water and freeze for 12 hours. (Agitate the mould a little after a few hours to ensure even mixing.)
Stir the brandy, herbal liqueur and lemon zest together in a cocktail shaker.
Place the ice ball into a wine glass and strain the cocktail over. Top up with the cider and serve.
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