JUGGED

The Press - Zest - - Cover Story - FROM BLOG­GERS ZACH PAT­TON AND CLAY DUNN. THEBITTENWORD.COM.

Ginned ap­ple cider

Gin adds a re­fresh­ing and un­ex­pected note to ap­ple cider and this cock­tail is a great way to kick off the sea­son’s fes­tiv­i­ties. You can mix up a pitcher full of this drink in ad­vance and let guests help them­selves. Ice 1 part gin 3 parts dry ap­ple cider 1 dash or­ange bit­ters per serv­ing Or­ange peel, cut into long spi­rals, for gar­nish If pre­par­ing by the jug, fill a tall glass with small ice cubes. If mix­ing for a sin­gle serv­ing, fill a rocks glass with ice. Add gin, cider and bit­ters, and stir. Gar­nish with or­ange peel.

Straw­berry daiquiri

(adapted from the daiquiri served at The Lin­coln Cen­tre, Washington DC) I litre jug of ice cubes 1⁄ cup caster sugar

2 129 g frozen straw­ber­ries 1⁄ - 2⁄ cup of lemon juice

2 3 3⁄ cup of white rum

4 1⁄ cup of Lemon & Paeroa

4 Put half the ice, sugar and frozen berries in food pro­cesser or blender and whizz to a sludge. Add the half cup of juice, rum and soft drink. Whizz again to com­bine, taste and add more lemon juice if nec­es­sary. Put ice in tall jugs, fill with daiquiri, scat­ter fresh slices of straw­ber­ries over and serve.

Straw­berry daiquiri: Re­fresh with kick.

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