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To Cuba, love Jerez cocktail
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A tropical twist on the mojito, this uses pineapple juice and a dash of dry sherry to make it even more flavoursome
40ml golden rum
15ml sugar syrup
20ml fresh lime juice
10ml dry sherry, fino or manzanilla
40ml fresh pineapple juice
6 basil leaves, plus a sprig of basil to garnish
1. Place the basil leaves, rum, sugar syrup and lime juice in the glass. Fill half way up with crused ice, pour over the sherry and the pineapple juice and mix well.
2. Top with more crushed ice, garnish with the sprig of basil and serve.
This recipe was first published in July 2017.