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SHAKE all ingredients with ice and fine strain into chilled glass.
Dust with freshly grated nutmeg
A ridiculously simple party drink with three equal parts shaken to produce a pineapple and coconut cocktail fortified with rum and crowned with a foamy head. Off dry and fruity rather than sweet.
Adapted from a cocktail promoted by Koko Kanu in 2017 consisting of just equal parts liqueur and pineapple juice.
Approximately £0.00 per cocktail *
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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
Difford's Fruit Cup No.4 (Rum based)
POUR all ingredients into glass. Half fill glass with ice. Add a citrus slice and a couple of mint leaves from garnish before filling to brim with ice. Finish with rest of garnish....
POUR ingredients into ice-filled glass and lightly stir (so as not to lose fizz). Don’t serve with straws.
Shaking not only mixes a drink, it also chills, dilutes and aerates it. Along with stirring shaking is the most common technique employed to mix cocktails.
When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow...
Liqueurs and alcoholic cordials are sweetened alcoholic drinks made by mixing or redistilling spirits with flavourings and colourings. Within the EEC a ‘liqueur’ must have an...
Foams can be applied to the surface of a cocktail, the aroma and flavour of which usually contrast with that of the drink beneath, so adding complexity. These foams are made by a...
The spectrum of rum ranges from light, vodka-like extra-light white rums through to characterful cognac-like aged rums with Navy, Dunder and such like in between. If that were not...
Two comments by Mr Highball himself, Jörg Meyer, “you can highball any cocktail”, and “a highball is a short drink made long” left me wanting
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