- 1 ½ cups pineapple juice
- 1 tsp Angostura bitters, plus extra to serve
- 1 tsp vanilla bean extract
- ¼ cup firmly packed brown sugar
- Ice cubes, to serve
- ½ cup bourbon
- Dried pineapple slices, to serve
- Brown sugar cubes
- Combine the pineapple juice, bitters, vanilla, brown sugar and ¼ cup water in a small saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar. Reduce heat to low and cook for 3 minutes. Strain and refrigerate until cold.
- Divide ice between 4 short glasses. Top with bourbon and serve with syrup. Garnish with pineapple and serve with extra sugar cubes and festive fortune cookies.
Festive Fortune Cookie Recipe
- 2 egg whites
- ⅓ cup caster sugar
- ⅓ cup plain flour
- ⅓ cup almond meal
- 1 tsp ground cinnamon
- 50g unsalted butter, melted and cooled
- 15 hand-written ‘fortunes’ written on 6cm x 1cm wide strips of greaseproof paper
- Preheat the oven to 180°C (160°C fan forced). Line two large baking trays with non-stick baking paper.
- Place the eggs whites in the bowl of an electric stand mixer fitted with a whisk, and whisk until stiff peaks. Add the sugar, flour, almond meal and cinnamon; gently fold to combine. Add the butter and fold to combine.
- Spoon 1 tsp of the mixture onto the baking sheets and using a lightly oiled spatula (or spoon), smooth the mixture into an 8cm circle.
- Repeat with 3 more cookies, allowing 3cm for them to spread between each.
- Bake three cookies at a time for 4-5 minutes, or until lightly golden. While hot, working with one at a time, place a message in the middle of each cookie. Fold the circle in half to enclose and pinch the two opposite sides together to create a fortune cookie shape. Hold for 10 seconds to cool, set aside to cool completely. Repeat with remaining mixture.
Cookies will keep in an airtight container for up to 2 days. If the cookies become soft, you can crisp them up in a 100°C (80°C fan forced) oven for 10 minutes.