Pineapple and Ginger Mint Julep
Photography 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.
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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.