A large timber bar is at the heart of Antares, the beach club and restaurant in Goa that features in My Restaurant in India. This is one of the many drinks on the Antares menu.
- lime wedge and sugar, to decorate glass
- 4 strawberries, plus extra to garnish
- 2 basil leaves, plus extra to garnish
- 20 ml fresh lime Juice
- 60 ml silver tequila
- 10 ml sugar syrup
- apple slice to garnish, optional
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.
Use lime wedge to rub on one half of the rim of a glass. Roll the wet rim in sugar.
Muddle strawberries and sugar syrup in Boston shaker (see Note). Throw in basil leaves and slightly muddle (not too much). Add the tequila and lime juice then add ice till three-quarters full. Shake hard until tin is frosted.
Put fresh ice in the glass, strain contents of shaker into glass. Garnish with strawberry and basil leaves.
• A Boston shaker is a two-piece cocktail shaker, one part glass and the other metal.
My Restaurant in India starts Thursday October 20 at 9pm on SBS. Visit the program page to meet the star, Sarah Todd, find exclusive recipes, watch a sneak peek and more.