Chase the sun, by kenneth Feldman - MORECRAVINGS BY MARRIOTT BONVOY™
  • Chase the sun, by kenneth Feldman

    Posted on 14th January 2020.

Watch as Kenneth Feldman, from AC Hotel Cape Town Waterfront, prepares Marriott Bonvoy?s signature mocktail for Middle East & Africa. The video walks you through the steps to recreate his winning beverage at home and tells you more about what inspired him to come up with it.

"Chase the Sun is simply my childhood and wanderlust in a glass for you to enjoy, the love of tea in me and the way that something as simple and humble rooibos has travelled across the world not only for its strong flavor and bold aroma but also for its golden glow and medicinal properties makes it the prefect star of the drink.

Bringing back childhood memories of an ice cold glass of homemade ice tea after a long day spent playing in the hot sun with nothing but my imagination to stop me. My love for this magical tea paired with the hint of apple and honey were without a doubt my first choice in bringing Marriott Bonvoy to life in an elegant and flavorful drink which is as refreshing as it is eye catching. 

Hot infused and then shaken cold to lock in those flavors the apple and rooibos is the prefect created and blended to pair with the freshness of the cranberry and a hint of soda for that bit of fizz and whimsical topper. Keeping true to the cold tea as a child Chase the Sun inspires us all to travel with world with child-like wonder and nothing but our imaginations to stop us, a true and pure way to capture all that Marriott Bonvoy means. ? 


  • 250ml cranberry juice
  • 125ml sugar
  • 50ml water
  • 4 bags rooibos tea
  • 2-3 pieces star anise
  • 4-6 pieces of cinnamon bark
  • 1 sprig of rosemary
  • 120ml water
  • 50ml honey
  • 250ml apple juice


  1. Pour the 250ml cranberry juice, 125ml sugar and 50ml water into a pot.
  2. Boil until the liquid reduces by half, let it cool down.
  3. Simmer the rest of the ingredients until boiling. 
  4. Infuse for 9 minutes to extract the flavour.
  5. Strain the infusion.
  6. Pour 75ml of cranberry syrup into a highball glass.
  7. Add crushed ice.
  8. Shake 50ml rooibos infusion with ice until cold.
  9. Strain into the glass over the cranberry syrup and crushed ice.
  10. Top with a splash of soda water.
  11. Garnish with a sprig of rosemary.

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