Blueberry and Raspberry Chilli Sour
Photography Vanessa Wu.
Serves: 1
INGREDIENTS
25 grams each blueberries and raspberries
1⁄2 cm piece fresh ginger, peeled and chopped
5 ml chilli oil
5 tablespoons sugar
60 ml bourbon
15 ml lemon juice, freshly squeezed
15 ml sugar syrup
METHOD
Combine the berries, sugar, chopped ginger and chilli oil. Cook gently to reduce the fruit to a pulp. Cool.
Place 3 teaspoons of the above mixture into a shaker with the bourbon, lemon juice and sugar syrup. Shake vigorously with ice.
Pour into a short glass and top with extra ice. Makes 1 drink
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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.