Serve inFlute glass
Raw coconut (or toasted coconut flakes)
How to make:
BLEND first 6 ingredients with 4oz scoop of crushed ice (including 15ml/ ½oz champagne) and pour into chilled glass which has been pre-charged with 45ml/ 1½oz of chilled champagne.
|5/6 fl oz||Bacardi Carta Blanca light rum|
|1/6 fl oz||Martinique blanc rhum agricole|
|2/3 fl oz||Giffard Caribbean Pineapple liqueur|
|1/2 fl oz||Brut champagne or sparkling wine|
|1 1/2 fl oz||Pineapple juice (fresh pressed)|
|2 scoop||Coconut sorbet|
|1 1/2 fl oz||Brut champagne or sparkling wine|
To make Coconut sorbet:
Blend 100ml cream of coconut, 200ml coconut milk and 200ml coconut water on medium speed until fully mixed, then pour into an ice-cream maker to chill and churn until the desired consistency is obtained.
Deliciously creamy pineapple and coconut enlivened by champagne with rum notes shining through.
Adapted from Chris Moore's award-winning signature cocktail which has been served at Coupette, Bethnal Green, London since the French-influenced neighbourhood opened in 2017. The recipe's proportions have been tweaked since the bar opened but the ingredients have remained constant:
20ml Bacardi Heritage
10ml Trois Rivières Blanc
40ml Fresh Pineapple Juice
35ml House-made acidic pineapple cordial
3 scoops Coconut Sorbet
60ml Moet & Chandon Brut Imperial
Coconut Sorbet is not easily available in the UK, hence our recipe to make your own. For ease, we've also swapped Coupette's house-made acidic pineapple cordial for pineapple liqueur and rebalanced proportions accordingly. At Coupette, they make their cordial by soaking leftover pineapple skins in sugar syrup overnight and mixing with citric acid.
See Piña Colada history