Brinjal curry with chickpea dumplings

Savoury cocktails go way beyond the salty rim of your everyday margarita, or the umami finish of your regular bloody Mary. Case in point, the busy bee.
1. Shake well, then strain into a martini glass. Garnish with a sprig of fresh rosemary, sliced lemon or a slice of cucumber.
Cook's note: For the salted cucumber juice, juice one standard English cucumber. If you do this by blending or grating, then straining, you’ll get about 1⁄4 cup of juice. A juicer will deliver more liquid. Either way, add a pinch of salt and chill. And since you’re making a savoury cocktail, it goes without saying that you should put away the floral-heavy pink gin!
Find more cocktail recipes here.
Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Raymand Buitendag
Comments