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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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