Garnish:
Raspberries
How to make:
MUDDLE pineapple in base of shaker. Add next five ingredients, SHAKE with ice and fine strain into ice-filled glass. Float the port on drink.
| 1⁄4 ring | Pineapple (fresh) (cored, skinned and chopped) |
| 1 1⁄2 fl oz | Cognac VSOP |
| 3⁄4 fl oz | Bacardi 8 year old rum |
| 1⁄2 fl oz | Grand Marnier liqueur |
| 1⁄4 fl oz | Luxardo Maraschino liqueur |
| 1 1⁄2 fl oz | Freshly squeezed orange juice |
| 1⁄2 fl oz | Tawny port (10 year old) |
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Comment:
Fruity yet complex with the oak maturation of both spirits and liqueurs adding depth of flavour.
About:
Adapted from Jerry Thomas' 1862 The Bar-Tender's Guide (How to Mix Drinks, The Bon-Vivant's Companion).
