Feijoa and Port Sour
Photography Nick Tresidder.
This is one for sipping on the deck at sunset. A decadent combination of New Zealand’s second favourite fruit, rich ruby Port, and egg white to provide a beautiful, luxurious weight. One of the most visually striking drinks I’ve ever made.
INGREDIENTS
30ml 42Below Feijoa Vodka
30ml ruby Port
30ml freshly squeezed lime juice
15ml sugar syrup white of 1 egg*
METHOD
Put all ingredients into a Boston Shaker or jam jar and shake for about 10 seconds.
Add ice and shake for another 10 seconds. Strain into a small tumbler.
*This drink can be made without the egg but you will lose the velvety texture and beauty of the drink.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.