Feijoa and Port Sour
Photography by 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.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!