Spiced Chai Sour
Sid Sahrawat's Fried Brioche Pakora with Paneer and Truffle demands an equally decadent drink to match its deliciousness - and this is that drink. Frankie Walker, founder of Black Pineapple has designed this tipple with almond croissant liqueur and roibos chai and oh what a tipple it is!
Serves: 1
INGREDIENTS
30ml Reyka Vodka
15ml Almond Croissant Liqueur (see recipe below)
60ml spiced rooibos chai
10ml freshly squeezed lemon juice
10ml Ratafia Prune Liqueur
Nutmeg and Cinnamon Spiced Popcorn, to accompany (see recipe below)
Glass – stemless wine
Ice – cubed
METHOD
Add all liquid ingredients to a shaker and shake over cubed ice. Strain into stemless wine glass two-thirds filled with cubed ice. Serve with a small cone or bowl of spiced popcorn on the side.
Almond croissant liqueur:
Place 100ml light rum (we used Angostura Reserva White Rum), 1 litre boiling water, 1kg caster sugar and 2 almond croissants (it doesn't matter if they’re stale) in an electric blender.
Blend vigorously then allow to sit for 1 hour. Fine strain. Bottle and chill.
makes about 1 litre
Spiced popcorn:
Mix freshly grated nutmeg, ground cinnamon, salt and sugar together in a bowl.
Make fresh popcorn with a little oil and butter.
Coat the popcorn to taste with the nutmeg mixture.
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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!