Samurai Tequini
Photography Photography by Esmeralda Wood.
INGREDIENTS
45ml sake
15ml Cuervo tequila
15ml ginger syrup (see below)
45ml Ocean Spray White
Cranberry juice
ice
Ginger syrup
350g white sugar
650ml water
1 cup chopped ginger
METHOD
Samurai Tequini : Stir and strain into chilled martini glass. Garnish with lemongrass.Makes 1 drink
Ginger 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.