Good Clean Fun

In their new book All Day Cocktails, SHAUN BYRNE & NICK TESAR mix sustainable drinks that ease up on the booze but not on the spirit.

- Shaun Byrne & Nick Tesar

Iced blackberry horchata

“Horchata is a flavoured nut- or rice-milk drink from Mexico,” says Nick Tesar. “For this recipe, we’ve used our own macadamia milk, but if don’t have the time to make it fresh, a good-quality, shopbought nut milk works a treat. The classic spices pair so well with blackberry – the perfect foil for the fruit’s acidity. Serve as an iced-coffee alternative for morning tea.”

1 tsp macadamia milk (see note) or other nut milk

60 ml (1/4 cup) cold-brew coffee (see note) Ice cubes, to serve Fresh nutmeg, to serve SPICED BLACKBERRY SYRUP

500 gm blackberries

250 gm caster sugar

½ cinnamon quill

½ star anise

3 cloves A few gratings of fresh nutmeg

1 For spiced blackberry syrup, combine ingredients and 1 litre water in a large saucepan over medium heat and bring to the boil, then reduce heat and simmer for 30 minutes. Strain through a fine-mesh sieve and pour into a sterilised glass bottle. Syrup will keep refrigerated for up to 2 weeks. Makes 500ml.

2 For 1 serve, combine ingredients, 30ml spiced blackberry syrup and ice in a cup and give them a quick stir with a spoon. Grate over a little nutmeg on top to garnish.

Note To make macadamia milk, blend 200gm macadamia nuts with 1 litre water in a food processor until smooth. Stand for 30 minutes, then strain through a piece of muslin. Macadamia milk will keep refrigerated in an airtight container for up to 1 week. Makes 1 litre. To brew coffee, combine 70gm coffee with 1 litre water in a jug and refrigerate for 12 hours. Makes 800ml.

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