Samurai Tequini
Photography by 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
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!