Spicy Thai leaf wraps with peach, plum and apricot dipping sauce
Recipe Peter Gottgens
16 lime wedges 32 mint leaves, torn crushed ice 4 shots (100ml) light rum 4 shot (100ml) Monin mojito
mint syrup 8 shots (200ml) plus 4T Asara
White Cab 8 shots (200ml) soda water mint sprigs, to garnish
Place four lime wedges into each of four Burgundy-style wine glasses. Add equal amounts of the torn mint leaves to each glass and fill with crushed ice. Add a shot each of rum and mojito mint syrup to each glass, and two shots of Asara White Cab, and churn with a spoon. Top up each serving with soda and a tablespoon of Asara White Cab and if necessary more crushed ice. Garnish with sprigs of fresh mint.