The Overlander Cocktail
Photography by 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.
Related Content
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!