Creamy, sharp, and slightly bitter, the Baby Turtle is a tequila-based sour from San Francisco cocktail bar Trick Dog. Beautifully balanced and full of character, it’s a cocktail that’s as pretty as it is delicious.
Makes: 1
INGREDIENTS
60ml tequila
24ml lime juice
15ml grapefruit juice
15ml Cinnamon Simple Syrup, see recipe below
8ml Campari
1 small egg white
pinch freshly grated nutmeg, to garnish
METHOD
Pour the tequila, lime and grapefruit juices, Cinnamon Simple Syrup and Campari into a cocktail shaker. Add the egg white and shake vigorously until frothy. Add ice and shake again.
Strain into a tumbler with or without ice. Garnish with nutmeg.
Cinnamon Simple Syrup (gf)
2 cups water
1 cup caster sugar
2 cinnamon sticks
Put the water and cinnamon sticks in a small pot. Bring to the boil then add the caster sugar. Simmer for 10 minutes then set aside to cool. Remove the cinnamon sticks then pour into a bottle and keep in the fridge. MAKES 500ML
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latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.