Festive Mint Julep
Photography Manja Wachsmuth.
BROUGHT TO YOU BY Toast Magazine
Raise your glass and toast the season with this bright celebration cocktail.
Serves: 2
INGREDIENTS
80ml bourbon whiskey
handful mint leaves
¼ cup fresh raspberries
1 tablespoon caster sugar
2 tablespoons water
plenty of ice
METHOD
Take some of the ice, wrap in a tea towel and crush with a rolling pin.
In a glass, muddle together mint leaves, raspberries, sugar and water.
Fill tumblers with whole ice cubes, and add the bourbon.
Add crushed ice and, using you hands, curve it up in a hill at the top of the glass.
Carefully pour over the muddled mixture, garnish with a mint sprig and extra raspberries if you wish.
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Click & Collect is the easiest way to get your hands on the boozy ingredients for this recipe. Simply order and pay online through the Liquorland website – your purchases will be waiting for you at your chosen Liquorland store.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.