Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton.
The idea of combining tender mint sprigs chopped with sugar and lemon in a drink — the refreshing flavour infusing the sugar — comes from Kentucky in the United States, where they also used to add bourbon. Making the drink in three stages keeps it tasting fresh and bubbly. The spicy ginger also seems to go well with Christmas.
The idea of combining tender mint sprigs chopped with sugar and lemon in a drink — the refreshing flavour infusing the sugar — comes from Kentucky in the United States, where they also used to add bourbon. Making the drink in three stages keeps it tasting fresh and bubbly. The spicy ginger also seems to go well with Christmas.