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Polynesian Outlaw

Ingredients


Method 

Add all ingredients to a shaker, top with ice and shake until the tins feel frozen (around ten seconds). Then double strain into a fun Tiki glass. Top with crushed ice and garnish with pineapple leaves and maraschino cherries. For extra aroma grate some fresh nutmeg over the top.


Coconut Averna

  • 375ml Averna Amaro
  • 250g desiccated coconut

Method 

Lightly toast the coconut in a pan and place in a jar with the Averna, pop the lid on and leave to infuse overnight. Strain the next day and keep in an airtight container.

 

Pineapple Ginger Shrub

  • 1 medium sized pineapple
  • 100g fresh grated ginger (If you don't have scales at home, you want a piece just slightly larger than a golf ball)
  • 50ml apple cider vinegar
  • 200g cane sugar
  • 300ml water

 

Method 

Shrubs date back to the 17th century where people would use vinegar instead of citrus when making fruit preserves for the off-season. They are great cocktail ingredients and I love this one in particular. The flavours are insane. So, I always freeze my ginger, it grates better and lasts forever.

In a large bowl, peel the pineapple and chop into 1 inch chunks roughly. Grate the ginger then massage the sugar into both the pineapple and ginger, cover with saran wrap and leave to macerate for around twelve hours. Pop everything in a blender (make sure to scrape all the sugar from the bottom of the bowl), add the water and blend well. Strain through a fine sieve and add the vinegar. Put the mix in a jar and pop the lid on.

This mix will give you a lot of shrub so experiment with it and try it in different drinks and on different dishes. The shrub, if covered properly, will keep in the fridge for months.