The Paris issue

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Chicken stir-fried with holy basil and chilli

Paper Bag Mango and Pineapple Swizzle


You'll need

15 ml lemon juice 30 ml vodka 30 ml mango purée (see note) 15 ml orgeat or almond syrup 60 ml (¼ cup) pineapple juice

Method

  • 01
  • Fill a tumbler with crushed ice and add ingredients.
  • 02
  • Swizzle with a swizzle stick for 20 seconds.
  • 03
  • Add a straw, place glass into a paper bag and cinch top of bag around straw.
Note For mango purée, process 2 mango cheeks in a blender. Freeze any excess purée.

“This is totally summer in a bag, so to speak: early afternoon, with a long, lazy night ahead, poolside. Swizzles are originally from the West Indies. They used to swizzle the crushed ice with a four-pronged wooden spoon to frost the outside of the glass to keep their drinks cool, and that spoon evolved into the swizzle sticks we know today.” - Jason Crawley

At A Glance

  • Serves 1 people
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At A Glance

  • Serves 1 people

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