Cuisine - - SARAH TUCK -


The be­gin­ning of spring means all the new sea­son sau­vi­gnon blancs are re­leased, and there’s a great se­lec­tion of cit­rus. For The Civil Ser­vant we have taken these to make a re­fresh­ing man­darin, fen­nel and sau­vi­gnon blanc cock­tail. With any left­over man­darins you could make mar­malade, then you can have this drink (or some­thing like it) all year round.

20ml co­gnac

10ml Aperol

20ml 2018 sau­vi­gnon blanc 5 man­darin seg­ments 10ml sim­ple syrup (caster sugar dis­solved in an equal vol­ume of wa­ter)

5ml le­mon juice

1 dash Ele­men­tal Dis­tillers Cof­fee

& Pi­mento bitters (see page 34) 1 sprig fen­nel fen­nel and man­darin, to gar­nish

Add ev­ery­thing ex­cept the gar­nish to a shaker. Fill with as much ice as fits. Shake all in­gre­di­ents and pour en­tire con­tents of the shaker into your Collins glass. You may need to scale up/down to fit your glass. If us­ing man­darin mar­malade, add 2 tea­spoons, but omit the fresh man­darin, syrup and bitters. Gar­nish with fen­nel and man­darin.

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