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|
Read about cocktail measures and measuring.
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.