Try this delicious and refreshing cocktail by Lee Ho Fook owners Victor and Evelyn Liong.
For the barley water: bring pearl barley, water and candied melon to the boil, leave to simmer for 30 minutes. Add sugar, stirring until it is all dissolved in the liquid, and simmer for another 10–15 minutes. Strain (discard the pearly barley) and set aside to cool.
To make the lemon zest garnish, cut fine strips off the lemon, carefully cut off any pith and trim the edges, then twist.
To make the barley tonic: pour the whisky into the glass, topping up with barley water and lemon juice, add ice cubes, stir and garnish with lemon zest to serve.
Tip: Look for candied winter melon in Asian grocery stores. It’s usually found in the snack aisle, next to preserved prunes, toasted seeds and candy.
For more great recipes like this, get your copy of The Great Australian Cookbook here.
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