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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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.