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Pineapple & vanilla daiquiri
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A delicious rum cocktail that's sure to get you in the holiday spirit.
50ml light rum
30ml lime juice
15ml vanilla syrup (see below)
30ml pineapple juice
Cooks' Ingredients Himalayan Pink Salt
Chargrilled pineapple and leaves, to garnish
1 Put the rum, lime juice, vanilla syrup and pineapple juice in a shaker filled with ice. Shake, then strain into a coupe glass rimmed with Himalayan pink salt. Garnish with chargrilled pineapple and leaves.
For the vanilla syrup:
Bring 250ml water and 100g caster sugar to the boil, stirring until the sugar dissolves. Add a vanilla pod and leave to cool before using. Syrup will keep, chilled, for 2-3 days in a jar.