The classic recipe, which is said to have originated on British naval ships in the 19th century, calls for a 50-50 mix of gin and Rose's lime cordial. Not only did the preserved citrus combat scurvy, but it also masked the taste of the unrefined, overproof spirit.
While the cocktail persevered, it wasn't properly embraced until the early 2000s, when revolutionary bars like New York's Milk & Honey began prioritising craft spirits and fresh produce. Slowly, that equal-parts ratio became a thing of the past as bartenders tinkered with the proportions and uncovered the potential for countless variations.
هذه القصة مأخوذة من طبعة May 2022 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة May 2022 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
