
Ways to Enjoy
We infuse the essence of South Africa’s vibrant landscapes into every sip. Crafted with the indigenous Spekboom plant and a refreshing splash of citrus, our gin offers a unique taste of the country’s natural bounty. Whether you’re a seasoned mixologist or a casual cocktail enthusiast, our recipes promise a delightful journey through flavor. From classic G&Ts with a twist to inventive botanical concoctions, there’s a perfect serve for every palate.
Recipes
Explore our collection of recipes and elevate your gin experience
Cold Drinks

Oxygin Shot
- 30 ml diOxygin
- Orange slice
- Cinnamon
- A pure shot of diOxygin served with a slice of orange covered in cinnamon as a chaser.

Oxygin Spritz
- 30 ml diOxygin
- 30 ml orange juice
- 120 ml champagne or sparkling wine
- Optional: rosemary or spekboom twig, or a slice of orange
- Mix all ingredients together.
- Garnish with rosemary or spekboom twig, or a slice of orange.

Sipping Oxygin
- 60 ml diOxygin
- Ice
- Optional: orange slice and spekboom twig
- Fill wine glass with ice.
- Add diOxygin to glass.
- Garnish with orange slice and spekboom twig.

Choc Orange Shot
- Cream Chocolate liqueur
- diOxygin
- Fresh orange
- Sugar
- In a shaker, add 1 shot of diOxygin for every 3 shots of chocolate liqueur.
- Add ice and shake well.
- Rub fresh orange on the rims of the shot glasses and dip in sugar.
- Pour and enjoy.

Gin & Juice
- 30 – 60 ml diOxygin
- 200 ml fresh orange juice
- Optional: ice
- Mix together and enjoy.

Grapefruit G&T
- 30 – 60 ml diOxygin
- Tin of grapefruit tonic
- Ice
- Optional: garnish with grapefruit slice
- Fill wine glass with ice.
- Add diOxygin to glass.
- Add grapefruit tonic.
- Garnish with grapefruit slice.
Hot Drinks

Clementine Hot Toddy
- 45 ml diOxygin
- 1 Teaspoon honey
- 1 Tablespoon freshly squeezed clementine juice (or orange juice)
- 120 ml Boiling water
- Cinnamon Stick (optional)
- Mix together and enjoy.
Other Recipes

Summer Salad Dressing
- 45 ml diOxygin
- 1 Teaspoon honey
- 1 Tablespoon freshly squeezed clementine juice (or orange juice)
- 120 ml Boiling water
- Cinnamon Stick (optional)
- Mix together and enjoy.

BBQ Marinade
- 80 ml Olive oil
- Zest of 1 small lemon
- Juice of half a small orange
- 2 TBS honey
- 2 Crushed garlic cloves
- Good handful of chopped Parsley
- Salt and pepper
- 80 ml (or more!) diOxygin
- Mix all ingredients and pour over your choice of meat. (Good with fish, chicken, pork, beef, lamb)
- Marinate meat for couple of hours in fridge. (Approximately 1kg of meat)
- Light the fire and get grilling.

Creamy Cheese Board
- 500g cream cheese or choice of mixed goats or cream cheese
- Olive oil *
- Black fig and walnut preserve or * Turkish black fig preserve (availability from Queen and Me – 082 9452 987)
- 1/4 of lemon zest
- Chopped nuts of choice
- Crushed black pepper
- Edible flowers
- Thyme twigs
- Few good dashes of diOxygin
- diOxygin BBQ marinade & 80 ml olive oil
- On wooden cheese board, spread cheese thickly.
- Cut Turkish black fig preserve in 1/4 and arrange it on cheese board or add dollops of walnut and black fig on top of cheese board.
- Dribble olive oil over.
- Sprinkle with lemon zest, salt pepper and chopped nuts.
- Make little puddles and allow diOxygin to settle in the puddles.
- Garnish with edible flowers and thyme.
- Enjoy with a glass diOxygin and crushed ice.