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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!