Pappardelle with Broad Beans and Pork Ragu - Chef Recipe by Matthew Evans
The Ragu makes more than you need for the pasta, but chunks can be served with baked spuds, over ...
60mL spiced rum
30mL lemon juice
10mL Cointreau
15mL coconut syrup
Muddled hot chilli
Dried lemon slice for garnish
Muddle hot chilli.
Shake all ingredients with ice and double strain into a coupe glass.
Garnish with dried lemon slice.
Recipe provided by Gino's Kitchen & Cocktails: Darlinghurst