Serves 4

2 thumb-sized pieces of ginger, sliced (plus extra to garnish)

4 sprigs thyme

¼ cup Huletts golden syrup

4 Rooibos Tea Bags

750ml boiling water

Ice

750ml Nederburg Cuvee Brut

Place the ginger, thyme, golden syrup and Rooibos tea bags and the boiling water. Leave to steep for 30 minutes, then refrigerate until chilled.

Place the garnish ginger slices into serving jars then fill half the glass with the rooibos mixture, then top up with Nederburg Cuvee Brut.