Plum Pacifico
Photography Photography by Esmeralda Wood.
INGREDIENTS
60ml 42 Below vodka
30ml plum syrup (see below)
60ml Ocean Spray Cranberry Blackcurrant juice
30ml dry ginger ale
ice
Plum Syrup
350g whitesugar
650ml water
4 plums, chopped
METHOD
Plum Pacifico
Build in listed order over ice in a highball glass. Garnish with plum slices and a lime wedge. Makes 1 drink.
Plum Syrup
Add ingredients to pot and cook over medium heat for 30 minutes, stirring occasionally. Strain off solids and allow mix to cool before pouring into a sterilized bottle. Keep sealed in fridge for up to two weeks. Makes 700ml (1 wine bottle) or approximately 23 drinks
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.