Ingredients
120ml carrot juice
4-5 dashes of hot sauces
60ml vodka
40ml olive brine (you could also use pickle juice or caper brine here, too!)
3/4 honey syrup (1:1 ratio of honey to water, heated until dissolved)
40ml lemon juice
Method:
Add all ingredients to a highball glass and stir.
Garnish with all the savory fixings – pickles, olives, a lemon wedge and why not throw in a whole stalk of celery while we’re at it! Cheers & enjoy.
Rick Stein's Classic Fish Pie
Royalburn Lamb Shoulder
Bunny Mary
Paprika Spring Carrots and Garlic Mint Yoghurt by Two Raw Sisters
Sauteed Brussels Sprouts
Moore Wilson’s began life in Wellington as a general wholesale merchant. From the day the doors opened, it’s been a family business, managed day-to-day by the Moore family. You will find the family has a very hands-on approach, and this is reflected in the friendly personality and character of the stores.
Ingredients
120ml carrot juice
4-5 dashes of hot sauces
60ml vodka
40ml olive brine (you could also use pickle juice or caper brine here, too!)
3/4 honey syrup (1:1 ratio of honey to water, heated until dissolved)
40ml lemon juice
Method:
Add all ingredients to a highball glass and stir.
Garnish with all the savory fixings – pickles, olives, a lemon wedge and why not throw in a whole stalk of celery while we’re at it! Cheers & enjoy.