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(recipe page 18)

SNACK

A late-night sourdough gruyère toastie with a pickle on the side.

SERVES 1

45ml rye whiskey

5ml maraschino liqueur

5ml orange curaçao

5ml demerara sugar syrup

(2:1 ratio of sugar to water) 2 dashes Angostura bitters

2 dashes orange bitters orange peel and maraschino cherry,

to serve

Fill a rocks glass with ice, then add the ingredients. Stir to combine, garnish with orange peel and a maraschino cherry, then serve. SNACK: Pairs perfectly with a late-night sourdough gruyère toastie with a pickle on the side.

GETTING IN THE SPIRIT

en-nz

2022-07-01T07:00:00.0000000Z

2022-07-01T07:00:00.0000000Z

https://cuisine.pressreader.com/article/281749863025694

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