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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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.