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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.