BOTSWANA BUTCHERY DRINKS LIST
If you can’t find something to slake your thirst in the 24-page-long list at Botswana Butchery, then that’s a headscratcher. Of the 10 cocktail options, I’m all over the Cobra Kai (12yo Chivas, lemon, strawberry and rosemary) but Dry July-ers should investigate the three stylish-sounding mocktails, for sure. There’s also 0 per cent Heineken if you prefer. Beers are the usual suspects — Monteiths, Tuatara and the Euro green bottle brands — but try the Heke Lager from Waiheke Island if you want to get a little crafty on it. I love that there are a whopping 44 wines available on their standard “by the glass” menu. Heavily Kiwi-centric, the wine list is a thing of wonder.
Got a table for 10 and feel like bigging it up with a magnum? There are 13 to choose from and everyone could have a glass each of Villa Maria Keltern chardonnay, Te Mata Coleraine, Wooing Tree pinot noir or Mumm Grand Cordon from the same bottle. In addition to a monster-truck chardonnay and sauvignon section, there are 66 pinot noirs, including big names from Burgundy and Oregon, 18 cabernets, 17 merlots and 40 combined shiraz and syrah examples. Feel like a Kanonkop pinotage, a Montes carmenere, an Aydie tannat, a Coppola zinfandel or a Crusher petite sirah? Fill your boots. The dessert list is a smorgasbord of sweet sips including cult favourites like Clearview Sea Red, Chambers muscat, Wet Jacket’s Sticky Savy and saucy sauternes up the wahzoo. The gin, vodka, rum and tequila lists are expansive and exotic, but the scotch is ordered carefully into single, Highland, Island, Speyside and Islay then reaches out to whiskeys blended, rye and Irish, bourbon and Tennessee styles and no fewer than eight from Japan alone. The solid selection of serious quality Cognac, Armagnac and liqueurs from the four corners will warm the cockles into the wee small hours.
— Yvonne Lorkin