Garnish:
None
How to make:
MUDDLE pineapple in base of shaker and add other ingredients. DRY SHAKE (without ice), then SHAKE again with ice and fine strain into chilled glass.
1⁄2 ring | Pineapple (fresh) (cored, skinned and chopped) |
3/4 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
1/2 fl oz | Ruby port |
3/4 fl oz | Strucchi Dry Vermouth (grapefruit infused) |
1/2 fl oz | Lemon juice (freshly squeezed) |
1/2 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
2 dash | Angostura Aromatic Bitters |
1/2 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
Read about cocktail measures and measuring.
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
Review:
Delicately fruity, light and fluffy.
History:
Created in 2009 by Darren Thrower at The Kenilworth, Warwickshire, England and named after Count Basie's "Jumpin' at the Woodside".
Alcohol content:
- 0.9 standard drinks
- 12.47% alc./vol. (24.94° proof)
- 13.2 grams of pure alcohol
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