Serve in aCoupe glass
Float mint leaf
How to make:
SHAKE first 5 ingredients with ice and fine strain into chilled glass. TOP with soda.
|1 1/3 fl oz||Bacardi Carta Blanca light rum|
|1 fl oz||Peach aperitif liqueur|
|2/3 fl oz||Lime juice (freshly squeezed)|
|2/3 fl oz||Pineapple sugar syrup|
|8 fresh||Mint leaves|
|5/6 fl oz||Thomas Henry Soda Water|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
If you don’t have pineapple syrup, or the time to make the pineapple syrup as stipulated in Joseph’s recipe, then don’t worry - this drink also works well when made with 10ml / 1/3oz pineapple juice and 10ml / 1/3oz of sugar syrup (2:1).
Adapted from a recipe created for Bacardí Legacy 2017 by Joseph Harper at Dakota Deluxe, Leeds, UK.
Joseph makes his own pineapple syrup with 2 parts sugar, 1 part pineapple juice, 1 part boiling water. Stir water and sugar until dissolved, add juice.
Inspiration: “Pilar is named after Ernest Hemingway’s fishing boat, which he used in a fishing competition the Bacardí family invited him to via airmail. This boat was a symbol of his own religious downfall, and so its name suits a drink that marries two classic cocktails: the ‘Missionary’s Downfall’ and the ‘Airmail,’ to bring together the opposing styles of Tiki and opulent drinks.”
There are approximately 272 calories in one serving of Pilar.