Horse’s Neck Cocktail
Photography 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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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.