Ingredients

Method

• 2 slices fresh ginger
• 2 basil leaves
• 1 sprig thyme, plus extra for garnishing
• Salt and pepper, to taste
• Sugar syrup, a dash
• 100 ml Redd’s Dry
• Ice cubes
• 1 x 340 ml Carling Black Label
• Bitters, a dash

Method

Ingredients

Place the ginger in a glass and bash lightly with a muddler or pestle.

Add the basil, thyme, salt and pepper.

Add the sugar syrup and lightly press using the muddler or pestle.

Pour the Redd’s into the glass, add ice and stir to infuse the flavour.

Pour the Black Label into a hurricane glass and top with the herbs and Redd's infusion.

Garnish with a sprig of thyme and drizzle with a dash of bitters.

Credits: All styling and photographs by Libby Edwards. Recipes by The South African Breweries (SAB) and LiquidChefs Mobile Bar Services (011) 887-4535