Difficulty level: 2
Glass: Highball
Ice: Cubed ice with crushed ice cap
Garnish: 2 x pineapple leaves, dehydrated lime wheel & atomised hibiscus liqueur
Ingredients
30ml Lost years 4 island rum
20ml Bitter Bianco aperitif
5ml Hibiscus liqueur (atomised as garnish)
60ml Freshly squeezed grapefruit juice
20ml Freshly squeezed lime juice
15ml Homemade cinnamon syrup
1 Dash angostura bitter
Method
Shake & strain over cubed ice.
Cap with crushed ice & garnish.
Finish with hibiscus liqueur atomised over the top.
HOW TO MAKE CINNAMON SYRUP:
Boil a kettle & mix 100ml boiled water with 100ml (by volume) light brown sugar Meanwhile lightly break a cinnamon stick into flakes
Stir the cinnamon tick flakes into the sugar mixture & seal in a container with a lid
Glass: Highball
Ice: Cubed ice with crushed ice cap
Garnish: 2 x pineapple leaves, dehydrated lime wheel & atomised hibiscus liqueur
Ingredients
30ml Lost years 4 island rum
20ml Bitter Bianco aperitif
5ml Hibiscus liqueur (atomised as garnish)
60ml Freshly squeezed grapefruit juice
20ml Freshly squeezed lime juice
15ml Homemade cinnamon syrup
1 Dash angostura bitter
Method
Shake & strain over cubed ice.
Cap with crushed ice & garnish.
Finish with hibiscus liqueur atomised over the top.
HOW TO MAKE CINNAMON SYRUP:
Boil a kettle & mix 100ml boiled water with 100ml (by volume) light brown sugar Meanwhile lightly break a cinnamon stick into flakes
Stir the cinnamon tick flakes into the sugar mixture & seal in a container with a lid
Give everything a good shake & leave for 1 hour
Strain out the mixture until flake free
Strain out the mixture until flake free
The remaining liquid is your cinnamon syrup.
