Calipso Rickey

, from Issue #0. June, 2020
Photography Josh Griggs.
    Calipso Rickey

    A fresh riff on the classic Scotch Brigadoon cocktail, think of the Calipso Rickey as a tropical equivalent of its Scottish cousin.

    Serves: 1

    INGREDIENTS

    50ml Bacardi Carta Oro rum
    20ml Creme de apricot
    15ml Orgeat
    20ml Fresh lemon Juice

    METHOD

    Add all the above ingredients to a shaker tin, pack with ice and shake hard for 10-15 seconds, Fine strain over Ice into chilled tumblers and garnish with a ruby red grapefruit wheel.

     

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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.