Hannah Lewry, Author at Woolworths TASTE

Dressing recipes

Sunshine dhal with coconut and cauliflower

35 minutes

Mexican recipes

Green fast ‘n fresh quesadillas with chilli-and-mint dipping sauce

15 minutes

Asian recipes

Tenderstem broccoli and steak salad with satay dressing

15 minutes

Biscuit recipes

The giant cookie cake

1 - 2 hours, depending how big your oven is

Cheat recipes

Christmas pudding Cutie Pies

3 minutes

Rainbow peppercorn and basil-spiced gin cloud

Serves 1

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

For the pink pepper-and-basil syrup:

4 T sugar
½ cup water
10 basil leaves
2 T rainbow peppercorns, plus extra to garnish

For the cocktail:

2 T pink pepper-and-basil syrup
4 T Woolworths ClemenGold juice
2 T chickpea brine, strained
4 tots gin
micro basil leaves, to garnish

Method

To make the syrup, simmer all the ingredients until reduced and slightly thickened, crushing the basil and peppercorns to release their flavours. Cool and strain.

Shake all the cocktail ingredients except the micro basil leaves with a few ice blocks in a shaker. Double strain into a chilled glass, allow the foam to settle and garnish with pink peppercorns and micro basil.

Cook’s note:I love the subtle spice and herb flavours of this gin cocktail. Try using chickpea brine (aquafaba) instead of egg whites. It works, I promise.

(Why add egg whites? If you want to make a rich, silky cocktail with a foam cap, egg whites are your best friend (you could also experiment with aquafaba, as in this recipe. Egg whites won’t affect the smell or aroma of your drink, but have a big impact on texture. Try them in this Calvados-and-blueberry haze)

Store leftover syrup in an airtight container or bottle in the fridge.

Browse more cocktail recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Recipes & Articles by Hannah Lewry

Halloumi-and-green couscous salad

Tomato-and-yoghurt fish curry with green beans and Indian fried bread

Celery leaf pesto

Sunshine dhal with coconut and cauliflower

Green fast ‘n fresh quesadillas with chilli-and-mint dipping sauce

Tenderstem broccoli and steak salad with satay dressing

The giant cookie cake

Crazy good party doughnuts

Christmas pudding Cutie Pies

Chuckles-studded Christmas pudding

Tequila-and-strawberry rosé punch

Rainbow peppercorn and basil-spiced gin cloud

Rainbow peppercorn and basil-spiced gin cloud

Ingredients

Method