Hibiscus Pisco Sour

Hibiscus Pisco Sour

50ml homemade hibiscus syrup
50ml lemon juice
50ml Pisco. Use the good Peruvian stuff. I'm using 4G's (Cuatro Gallos) 
1 egg white
Ice cubes

Shake it all up for 25 seconds. 
Pour into an iced glass. 
Serve with a lemon garnish. 
Repeat.

Comments

Post a Comment

Popular posts from this blog

Lamb and Anchovy Mayo Smash Burger

Lamb, Anchovy Mayo, Avocado and Turmeric Pickled Onion Smash Burger.  250g Mince Lamb (ask your butcher to mince the fatty shoulder of lamb for you).  Smash burgers are the best and only proper way to flame grill or char a good patty. Place a 125g rough ball of mince between 2 sheets of parchment paper. And press down to flatten out. I like my patty to be quite thin and large as it will shrink slightly on the heat.  That’s it. In a ripping hot pan or grill, place your smash burger. Cook 4 minutes each side with a pinch of salt. For the pickled onion I use 1 large white onion. In a bowl I add the thinly sliced onion, 1 tsp of turmeric, 2 tsp sugar, 1 tsp black sesame seeds, pinch of cumin seeds and 75ml vinegar. Allow to infuse for at least an hour to get a vivid yellow colour. Anchovy mayo. Couple large spoons of mayo. Some diced anchovy fillets and a dash of its juice. Squeeze of lemon and mix it up. A tiny glass jar of anchovies is a always good to keep in a cupboar...
Read more

Spiced Lamb Focaccia with Pickles and Yogurt

Spiced Lamb Focaccia with Pickles, Sumac & Yogurt For the spiced lamb I used 300g mince lamb. Pinch of salt, tbsp cumin powder, tbsp cumin seeds, cracked black pepper, and 3 tbsp curry powder. Fry off in a hot pan with all the spices for about 8 minutes. Set aside. For the focaccia I have a fool proof simple recipe. 1.6kg plain flour 1 litre room temp water 40g salt 12g instant yeast In a bowl add all your ingredients except your salt. Mix on a slow setting for about 10 minutes. Then add your salt and mix on high for a further 5 minutes. Remove and cut into 3 balls.  Oil up a dish (a lasagne dish works great) and pop in one of the balls of dough. Don’t worry if it doesn’t fit the dish at first. It will expand and prove. Leave somewhere warm, covered with a cloth. Or even a small bit of clingfilm. After 30 to 40 minutes your quick dough will have risen. With your fingers, push in some holes and dimple the bread. Brush with good olive oil and Irish sea salt. Bake for 13 minutes a...
Read more

명이나물 장아찌. Myeonginamul Jangajji. Pickled Wild Garlic

명이나물 장아찌. Myeonginamul Jangajji. Pickled Wild Garlic This is a perfect accompaniment to any dish really. The wild garlic mellows out and tastes great. I use this as a side for rice dishes. Goes great with BBQ meat. I add toasted sesame seeds to finish it off. One of my favourite Korean banchans or side dishes.  1kg wild garlic  200ml soy sauce 200ml sugar 400ml rice wine vinegar 400ml water Wash leaves.  Dry leaves well and put them neatly into a tight box or glass. The wild garlic will be stored in that container later. Boil the water, sugar and the soy sauce. When it comes to the boil take off the heat and add your vinegar.  Pour the liquid into the container with the wild garlic leaves without stirring it. Leave at room temperature for 24 hours.  After a day, strain the liquid and bring back to the boil. Allow to cool and add your garlic back in after. This process supports the preservation. The wild garlic should be stored in the fridge for about 1 week in o...
Read more