| 1 fl oz | Batavia Arrack van Oosten |
| 1/2 fl oz | Lustau San Emilio Pedro Ximénez Sherry |
| 3/4 fl oz | Pineapple juice |
| 1 barspoon | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1 dash | Pimento bitters |
Read about cocktail measures and measuring.
Garnish:
Dust with freshly grated nutmeg
How to make:
SHAKE all ingredients with ice and strain into a chilled glass.
Allergens:
Recipe contains the following allergens:
- Lustau San Emilio Pedro Ximénez Sherry – Sulphur Dioxide/Sulphites
Strength & taste guide:
Review:
As Ralf, the drinks creator, says, "The Batavia plays well with the pineapple and the gomme, and the sherry gives it depth and body" to produce a punch-style cocktail.
History:
Created by Ralf Ramirez of The Exhibition Room, Long Beach, CA, at one of Gary "gaz" Regan's excellent educational Cocktail the Country sessions.
Alcohol content:
- 0.9 standard drinks
- 19.03% alc./vol. (38.06° proof)
- 12.9 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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