- 150ml pineapple juice
- 50ml coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 25ml lime juice
- cherry, to garnish
One of the delights of the summer, cherries are much loved for their succulent texture, flavour…
For the mock rum syrup
- 100g dark brown muscovado sugar
- 1 pineapple, a few strips of skin, plus leaves to garnish
With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
- 5 black peppercorns
- 5 cloves
The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
- 1 cinnamon stick
To make a mock rum syrup, put the dark brown muscovado sugar and 200ml water in a saucepan, stir well and heat gently until the sugar has dissolved. Add a few strips of skin from the pineapple, add the black peppercorns, cloves and a cinnamon stick, then bring to the boil. Turn off the heat and leave to infuse until cold. Strain into a jug and set aside in the fridge until needed. Will keep for up to three days.
Pour the pineapple juice into a tall glass, and add the coconut milk and lime juice. Stir gently. Fill up the glass with a handful ice then slowly add 25ml of the syrup so it sinks to the bottom. Garnish with pineapple leaves and a tinned cherry.