Pineapple and Ginger Mint Julep
Photography by Josh Griggs.
Serves: 1
INGREDIENTS
45ml bourbon
3 tablespoons sugar syrup
1 tablespoon fresh ginger, peeled and finely grated
large bunch of mint leaves
ice
To serve
crushed ice
pineapple juice
soda water
mint sprig and pineapple wedge to garnish
METHOD
Place the bourbon, sugar syrup, ginger and mint in a cocktail shaker and muddle to release the aromatics. Add 8–10 cubes of ice and shake vigorously.
Strain over a tall glass of crushed ice and top with pineapple juice and soda water. Garnish with a wedge of pineapple and a sprig of fresh mint.
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!