Horse’s Neck Cocktail
Photography by Josh Griggs.
Giddy up...
Serves: 1
INGREDIENTS
1 lemon
ice
3 dashes Angostura bitters
60ml bourbon (alternatively you can use Angostura
5 Year Old Caribbean Rum)
ginger ale, to top up
METHOD
Peel the zest from the lemon in one continuous spiral and trim the edges neatly. Coil it around a chopstick to encourage it to twirl, then place in a glass with plenty of ice. The ice will help to secure the lemon spiral in place around the edge of the glass. Add the bitters and bourbon and top with ginger ale to serve.
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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!