Pineapple and Ginger Mint Julep
Photography 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.
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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.