Pineapple and Ginger Mint Julep
Photography by Josh Griggs.
Serves: 1
INGREDIENTS
45ml bourbon
3 tablespoons sugar syrup
1 tablespoon fresh ginger, peeled and finely grated
large bunch of mint leaves
ice
To serve
crushed ice
pineapple juice
soda water
mint sprig and pineapple wedge to garnish
METHOD
Place the bourbon, sugar syrup, ginger and mint in a cocktail shaker and muddle to release the aromatics. Add 8–10 cubes of ice and shake vigorously.
Strain over a tall glass of crushed ice and top with pineapple juice and soda water. Garnish with a wedge of pineapple and a sprig of fresh mint.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.