When a MasterChef winner tells you to put mandarin in your drink, you do it.
About the cocktail
Listen, team, we’re here for your floppy, felt hats, snuggly blankets and whatever the hell snoods are, but can we collectively make the decision to ditch those overrated pumpkin-spice flavoured drinks in favour of a more polished autumn-inspired drink? Pumpkin spice is so 2018… Get with the times and check out what we’ve made with mastermind and MasterChef, Diana Chan – our twist on a classic, the Spiced Autumn Highball. If you’re not obsessed with MasterChef like us, there’s a slim chance you might not have come across the incredibly talented Diana, so here’s the 411. Diana is a Malaysian-born Australian, a self-taught cook and TV personality who loves travel, food and yoga. Oh, and she actually won MasterChef in 2017. No biggie. She loves a pre-dinner cocktail and, if given the chance, would have a couple of bevs with Matthew McConaughey. “I think he’s a brilliant actor and, to be honest, who wouldn’t want to share a drink with him?” Matt, if you’re reading this, hit her up. Alright, alright, alright? Back to our Spiced Autumn Highball – a wonderful spin on a traditional Japanese Highball. “It has slightly warmer notes with the whisky and fino sherry, along with a citrusy fragrance from the mandarin and herbaceousness from the thyme,” Diana explains. It’s a versatile drink designed as a light sipper before or after dinner. “It’s the perfect cocktail to have by the fire before a meal and ideal for entertaining.” Inspired by our love for MasterChef, we posed a mystery box challenge to Diana, asking her to create a meal using ingredients similar to those found in our Spiced Autumn Highball cocktail. Diana suggested slow-cooked braised beef ribs, asado-style, designed to be cooked over hot charcoal. “The sherry, mandarin and ginger will go well with a cut of beef that has some good gelatinous fats, sinew and bones for extra flavour,” she says. A fab idea if you find yourself with leftover ingredients after enjoying our cocktail, or if you just want a yum recipe. If you’d like to have a go at this delicious autumn cocktail, have a read through Diana’s tips and tricks below.
Watch: How to make a Spiced Autumn Highball
Ingredients
One-sixth of a mandarin with peel (Diana has used Honey Murcott mandarins, but any variety is great) 30mL whisky 15mL fino sherry 100mL dry ginger ale Garnish: thyme sprig and mandarin wedge
Method
Place mandarin segment (with peel still attached) at the bottom of a chilled highball glass and muddle slightly to extract juice and oils Fill glass about two-thirds with cubed ice Add whisky, fino sherry and dry ginger ale, then mix gently from bottom to top Top with more ice, then garnish with a wedge of mandarin and a sprig of thyme. If using a straw, place it right next to the garnish to get all those aromas with every sip
Diana’s top tips
First up, Diana suggests doing the work before making your cocktail. “Have your mandarins ready to go and a little herb garden, so that you always have fresh herbs to garnish your drink,” she says. Granted, setting up a herb garden and growing herbs takes a bit of time, potentially months, but, in good news, you’ll have herbs whenever you need them. If you’re wondering what kind of snackables you should be pairing with this delish cocktail, Diana has sorted that, too. “It goes beautifully with a cheese or charcuterie platter as an aperitif or even alongside a generous slice of sticky toffee pudding as a digestif.” Lastly, if you’re not a fan of thyme, Diana recommends the old switcheroo. “Sub out the thyme for another herb like rosemary, or even add in a cinnamon quill to pair with the spice.”
