Chef's Special - Grant Collins, Water Bar

A higball is a long, cylindrical glass. Muddle - To break ingredients into a pulp using a muddler, pestle and mortar or rolling pin.

• serves

  1

• cook

  15 minutes

Ingredients

1/3 blood orange

4 mint leaves

1 tablespoon raw sugar

10ml mint syrup

40ml Canadian Club

20ml Campari

45ml grapefruit juice

sliver of blood orange and sprig of mint to garnish

Instructions

In a highball glass, muddle blood orange, fresh mint leaves, raw sugar and the mint syrup.

Add in the remaining ingredients and stir enthusiastically.

Top glass with crushed ice.

Garnish with a sliver of blood orange and a mint sprig.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.