The Overlander Cocktail
Photography Nick Tresidder.
A summery twist on one of my favourite classics, the Twentieth Century Cocktail. An unusual combination of gin and chocolate tempered with Pinot Gris and orange juice.
INGREDIENTS
45ml gin
20ml Pinot Gris
15ml white Creme de Cacao
20ml freshly squeezed orange juice
METHOD
Put all the ingredients into a large glass (or one half of a Boston shaker).
Fill with ice and stir until chilled.
Strain into a stemmed glass.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
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.