Feijoa and Port Sour
Photography by Nick Tresidder.
This is one for sipping on the deck at sunset. A decadent combination of New Zealand’s second favourite fruit, rich ruby Port, and egg white to provide a beautiful, luxurious weight. One of the most visually striking drinks I’ve ever made.
INGREDIENTS
30ml 42Below Feijoa Vodka
30ml ruby Port
30ml freshly squeezed lime juice
15ml sugar syrup white of 1 egg*
METHOD
Put all ingredients into a Boston Shaker or jam jar and shake for about 10 seconds.
Add ice and shake for another 10 seconds. Strain into a small tumbler.
*This drink can be made without the egg but you will lose the velvety texture and beauty of the drink.
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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!