Ingredients
Listed recipe quantities, before ice dilution. Ice, equipment and garnish are additional.
| Ingredient | Amount | Role |
|---|---|---|
| Navy Strength Gin | 45 ml | Base spirit: flavour and alcoholic structure. |
| preferably Plymouth | ||
| Pineapple juice | 45 ml | Juice: acidity, fruit and volume vary by ingredient. |
| preferably fresh | ||
| Cherry heering | 15 ml | Modifier: flavour, sweetness and/or bitterness; check the bottle. |
| Grenadine Syrup | 15 ml | Sweetener or flavoured sweetener; concentration matters. |
| see Editor's Note | ||
| Cointreau | 7.5 ml | Modifier: flavour, sweetness and/or bitterness; check the bottle. |
| Bénédictine | 7.5 ml | Modifier: flavour, sweetness and/or bitterness; check the bottle. |
| Lime juice | 7.5 ml | Juice: acidity, fruit and volume vary by ingredient. |
| Angostura aromatic bitters | 2 dash | Concentrated seasoning; keep its stated unit. |
Method
- In a shaker, combine the drink ingredients. Add ice and shake for 15 seconds.
- Strain into an ice-filled Collins or water glass. Garnish with the pineapple wedge and a cherry speared on a pick. Serve with a straw.
- ## Editors note:
- ### Grenadine:
- Combine equal parts pomegranate juice with granulated sugar in a saucepan, over low heat. Whisk until dissolved. Place in airtight container and keep in refrigerator for up to one week.
Glass: Highball
Garnish: pineapple wedge, Luxardo cherry
Bar Assistant catalogue · Open recipe source