Wicked Vodka Cocktails
Whether you're a Killing Eve fan or not, we're sure you're going to love our wicked Villanelle with a gingery Moscow Mule on the side.
INGREDIENTS
Villanelle:
40mls vodka
40mls Kahlua
pinch of chilli powder
60mls cream
Moscow Mule:
120mls ginger beer
60mls vodka
lime wedges and mint
METHOD
For the Villanelle, put the vodka and Kahlua in a glass and stir in a pinch of chilli powder. Add ice and pour in cream to serve.
For the Moscow Mule, squash some mint leaves in a glass with the back of a spoon, add a squeeze of lime, add ice, vodka and ginger beer. Serve garnished with extra lime slices and mint.
Each serves 1.
Visit the Liquorland Toast website here, or click here to shop.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue 128
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.





