French 75
Photography Yuki Sato.
BROUGHT TO YOU BY Bombay Sapphire
This elegant drop is full of lemony sparkle – with just the right amount of bitterness.
Serves: 1
INGREDIENTS
45ml Bombay Sapphire Gin
15ml fresh lemon juice
15ml simple syrup
Lindauer Prosecco, to top
lemon peel or thin slices
of lemon, to garnish
METHOD
Pour the gin, lemon juice and simple syrup into a shaker and shake to combine. Pour into champagne glass and top with Lindauer Prosecco, then garnish with lemon peel or a thin slice of lemon.
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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.