SERVES 1
Ingredients:
- 40ml Muscat Aperitif Rutherglen
- 10ml Campari
- 20ml Lime juice
- 25ml Spiced pineapple syrup
- 2 dash Angostura bitters
- Ice
- Coconut oil and pineapple triangle for garnish
Method:
- Set coconut oil in glass by lightly brushing the oil onto the side of the glass and place the glass in the fridge for 20 mins.
- Combine all ingredients in a shaker with ice.
- Shake vigorously until well chilled.
- Double strain into short glass, over cubed ice.
- Garnish with pineapple triangle.
To make spiced pineapple syrup:
Ingredients:
- 350g Diced pineapple
- 350g White sugar
- 1x Star anise
- 1x Small cracked open nutmeg
- 2x Cloves
- 100ml Water
Method:
Add all ingredients except the water to a saucepan and cook for around 20-30 minutes until syrup is sticking to the spoon. Remove from heat and allow to cool a little before straining through a fine strainer. Stir in water and store in refrigerator.
