Straw­berry and Tar­ragon Rum Sour

Dish - Everyday Dish - - Make The Cut -

The orig­i­nal recipe for this drink used pisco but we thought we’d switch it up by sub­sti­tut­ing rum – with de­li­cious re­sults.

60ml white rum

30ml le­mon juice

30ml straw­berry and tar­ragon syrup (see recipe be­low)

1–2 tea­spoons egg white

Com­bine all the in­gre­di­ents in a shaker and shake with­out ice to cre­ate a foam. Add ice and shake again. Pass through a small fine-meshed strainer into a martini or coupe glass.

Straw­berry and tar­ragon syrup

500 grams straw­ber­ries, hulled and finely chopped

500 grams caster sugar

⅓ cup tar­ragon leaves

Com­bine all the in­gre­di­ents in a zip-lock bag, jig­gling them around in the bag un­til well mixed. Press out as much air from the bag as you can, then seal it. Let it sit at room tem­per­a­ture for 24 hours, gen­tly press­ing from time to time and shuffling the in­gre­di­ents to help dis­solve the sugar. Strain the syrup through a fine-meshed sieve, dis­card­ing the solids. The syrup can be stored in a jar or bot­tle in the re­frig­er­a­tor for up to 1 month. Makes 2 cups

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