for 2 glasses

Whisky

2 tbsp	cane sugar
2 tbsp	lime juice
4 cl	whisky (e.g. Four Roses)
a little	ginger, finely grated
a little	Fine Food Tasmanian Pepper

Cocktail

1 tbsp	sea salt
1 tbsp	sugar
a little	Fine Food Tasmanian Pepper
a little	lime juice
3 ⅓ dl	Thai beer (e.g. Singha Beer)

How it's done

Whisky

Combine the cane sugar, lime juice, whisky, ginger and pepper, leave to infuse for 15 mins.

Mix the sea salt, sugar and pepper. Coat the rim of the whisky tumblers with a little lime juice and dip in the salt & sugar mixture, leave to dry. Strain the whisky mixture, top up with the beer.

Cocktail

Combine the cane sugar, lime juice, whisky, ginger and pepper, leave to infuse for 15 mins.

Mix the sea salt, sugar and pepper. Coat the rim of the whisky tumblers with a little lime juice and dip in the salt & sugar mixture, leave to dry. Strain the whisky mixture, top up with the beer.

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