Marmalade and Spice Lowball Non-Alcoholic Cocktail – Cook & Nelson

Ingredients

• 60ml Seedlip Spice 94
• 45ml Whiskey
• 1 tablespoon marmalade
• Tonic water (we used grapefruit tonic) to top
• Star anise and lime sl ice to garnish
• 500g boneless, skinless chicken thighs
• Half a jar of strained McClure’s pickle juice
• 1L oil for frying
• 1 cup cornflour
• 1 Tbsp Cajun seasoning
• Pinch of salt
• Pinch of black pepper
• 2 slices of white loaf (Queenstown’s European Bakery is recommended)
• 1/4 cup dry macaroni
• 1/4 cup McClure’s Sweet & Spicy pickles, roughly chopped
• 1/4 cup cooked bacon, chopped (plus extra for the crown)
• Small handful grated cheese (plus extra for topping)
• 1/8 cup reserved pasta water
• 1/8 cup McClure’s pickle juice
• 1/4 tsp chilli flakes
• Salt and pepper, to taste
• 1 cup Tatua Cheese Sauce
• 2 whole McClure’s Spicy pickles