Blueberry and Raspberry Chilli Sour
Photography by Vanessa Wu.
Serves: 1
INGREDIENTS
25 grams each blueberries and raspberries
1⁄2 cm piece fresh ginger, peeled and chopped
5 ml chilli oil
5 tablespoons sugar
60 ml bourbon
15 ml lemon juice, freshly squeezed
15 ml sugar syrup
METHOD
Combine the berries, sugar, chopped ginger and chilli oil. Cook gently to reduce the fruit to a pulp. Cool.
Place 3 teaspoons of the above mixture into a shaker with the bourbon, lemon juice and sugar syrup. Shake vigorously with ice.
Pour into a short glass and top with extra ice. Makes 1 drink
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!