BROUGHT TO YOU BY Otaika Valley
Celebrate the festive season with Otaika Valley and make it an egg-cellent Christmas!
Serves: 1
INGREDIENTS
4 ripe strawberries, plus 1 to garnish
2 thin slices fresh ginger, plus 1 to garnish
60ml gin
30ml lemon juice
30ml sugar syrup (see Cook’s note)
1 Otaika Valley Free Range Egg, white only
ice cubes
freeze-dried strawberry powder, to garnish, optional
METHOD
Hull the strawberries, cut into quarters and add them to your cocktail shaker along with the ginger slices. Use a muddler (or fork) to smash the strawberries and ginger as fine as you can to extract their juices.
Add the gin, lemon juice, sugar syrup and egg white to the shaker and shake for 30 seconds. Add a handful of ice and shake vigorously for another 30 seconds. Strain into a coupe or small cocktail glass.
Garnish with a fresh strawberry, slice of ginger and freeze-dried strawberry powder if you wish.
COOK’S NOTE: To make your own sugar syrup, mix ¼ cup boiling water with ¼ cup caster sugar and stir until the sugar dissolves. Cool and store in the fridge in an airtight jar or container for two to three weeks.
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latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.