
South African celebrities Jena Dover, Lalla Hirayama, Gert Johan Coetzee and Poppy Ntshongwana showed off their style and true sense of taste when they participated in a celebrity charity ‘cocktail-off’ hosted by Brutal Fruit at this year’s SA Style Awards held at Tsogo Sun in Johannesburg on the 25th of November at the Hyde Park Hotel. “Having style is having the ability to present trend setting taste in every aspect of your life; from what you wear, to what you drink. Our four celebs were exemplary of this during our cocktail-off,” says Carla Briers, Brutal Fruit Brand Manager.

With just a week within which to prepare, Jena, Lalla, Gert and Poppy got creative by mixing up their own unique cocktails inspired by Brutal Fruit’s new Apple Ginger variant, in hopes of winning R10 000 for their charity to a charity of their choice. For the ‘Cocktail-Off’, each of the celebrities had just ten minutes to prepare their special drink for the judging panel, which included Brutal Fruit’s Brand Ambassador and host for the event, Bonang Matheba and Benny Masekwameng of Masterchef South Africa.

“A fusion of the seductive sweetness of the forbidden fruit and the energising kiss of ginger, the celebrities used this new variant to create some truly delicious Brutal Fruit Apple-Ginger cocktail combinations” says Briers Based on the judging criteria of taste, style/presentation and their and creativity, and Gert Johan Coetzee was selected as the ultimate winner with his Flurtail Cocktail, with R10 000 to be donated to his charity of choice. “It was such fun utilising all the different and interesting flavours to create my cocktail and for all for a good cause,” says Gert Johan Coetzee.

“I was inspired by my previous collection showcased at SA Fashion Week.” says Gert Johan Coetzee. Flurtail Cocktail was served from the Brutal Fruit Bar for the remainder of the evening. Apart from enjoying the winning cocktail, guests at the event were offered an opportunity to experience Brutal Fruit’s Apple-Ginger flavoured beverage in a unique way with its molecular ‘dishes’. The dishes or solidified alcohol included ‘caviar’, mini ‘apples’ and a fruit inspired apple ginger infused yoghurt balls. “We wanted to inspire our guests with something out of the ordinary, and these molecular creations most certainly have done that,” says Briers. “It was an evening enjoyed by all and there is no doubt that cocktails have ever been more stylish or charitable.” Says Briers