Plum Pacifico
Photography by 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
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!