Delicious Australia - (12)December 2020

SPICED NEGRONI
MAKES 1
Begin this recipe 1 day ahead.

1 cinnamon quill
2 star anise
2 allspice berries
30ml gin
30ml red vermouth
30ml Campari
Orange peel, to garnish

Place spices in a saucepan over medium

heat and toast for 1-2 minutes to release

aromas. Add the gin, vermouth and

Campari into a 500ml jar with the

toasted spices and allow to infuse

for 12 hours or overnight.

Strain through a fine sieve and into

a serving glass. Serve over a large ice

cube and a strip of orange peel.

GIN, LEMON & BASIL SPRITZ

MAKES 1

1 lemon, sliced into 3mm slices, plus juice

of^1 / 2 lemon

1 tbs caster sugar

5 basil leaves, plus extra to serve

2 tbs icing sugar, sifted

30ml gin

Chilled soda water

Preheat oven to 90°C.

To make the lemon syrup, place lemon

juice, sugar, basil and 1 tbs water in a

saucepan over medium heat and stir until

sugar dissolves. Increase heat to high,

bring to the boil, then set aside to cool.

Chill until needed.

Line a baking tray with baking paper and

arrange lemon slices on the tray, dust both

sides with icing sugar, and place in the

oven for 2 hours or until are dry and crisp.

Fill a highball glass with ice, add gin and

lemon syrup, then top with soda water.

Serve with dehydrated lemons and extra

basil leaves.

CHRISTMAS SNACKS.