Lemon Verbena Mojito
This juicy and fragrant refresher by Black Pineapple founder Frankie Walker goes down a treat with Nico Mendez's Uruguayan dish, Guiso de Porotos.
Serves: 1
INGREDIENTS
30ml Angostura Reserva White Rum
20ml Lemon Verbena Syrup (see recipe below)
20ml freshly squeezed lime juice
8 lemon verbena leaves, plus extra bushy sprig, to garnish
30ml chilled soda water
Glass – tall / highball
Ice – crushed
METHOD
Add all the ingredients, except the soda water, to the glass and stir. Fill the glass with crushed ice, then stir to distribute the liquid and herbs evenly. Top with more crushed ice and add the soda water.
Garnish with the lemon verbena sprig and serve with a compostable straw (put the straw right next to the herbs for maximum aroma impact).
Lemon verbena syrup: Add 250ml warm water to 250 grams caster sugar and 20 grams chopped lemon verbena leaves. Infuse for 6 hours then fine strain using a tea strainer or muslin cloth. Bottle and chill. Makes about 1 cup
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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.