Samurai Tequini
Photography Photography by Esmeralda Wood.
INGREDIENTS
45ml sake
15ml Cuervo tequila
15ml ginger syrup (see below)
45ml Ocean Spray White
Cranberry juice
ice
Ginger syrup
350g white sugar
650ml water
1 cup chopped ginger
METHOD
Samurai Tequini : Stir and strain into chilled martini glass. Garnish with lemongrass.Makes 1 drink
Ginger syrup : Add ingredients to pot and cook over medium heat for 30 minutes, stirring occasionally. Strain off solids and allow mix to cool before pouring into a sterilized bottle. Keep sealed in fridge for up to two weeks. Makes 700ml (1 wine bottle) or approximately 23 drinks
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.