The Black Pineapple
Black Pineapple founder Frankie Walker recommends this fruity cocktail to go with Saan chef Chutima ‘Say’ Polvit's Steamed Fish Curry in Young Coconut.
Serves: 1
INGREDIENTS
25ml Angostura Three-Year-Old Rum
25ml Angostura Five-Year-Old Rum
50ml freshly pressed pineapple juice
5ml Coconut and Cardamom Sugar
Syrup (see recipe below)
30ml coconut water
10ml freshly squeezed lime juice
banana leaf ‘ears’ and pineapple wedge for garnish
Glass – something tall and tropical; we’ve used our pineapple glass here
Ice – cubed
METHOD
Shake all the liquid ingredients over cubed ice. Strain into a vessel filled with cubed ice.
Garnish with the banana leaves and pineapple wedge.
Coconut and Cardamom Syrup: Place 15 whole cardamom pods in a dry pan
and toast over a medium heat for about 1 minute until they become fragrant and slightly toasted.
Add 800ml warm water to 800 grams soft brown sugar; stir to dissolve. Infuse the cardamom pods in the syrup for 1 hour, add 100 grams of desiccated coconut and leave for another 30 minutes. Fine strain. Bottle and chill. makes about 1 litre
Related Content
latest issue:
Issue #98
We might be in the depths of winter, but the latest issue of dish will inspire you with delicious recipes to brighten even the most grim of days. We start with a selection of classic French bistro dishes – think beef bourguignon and creamy potatoes – before turning to sumptuous soups. Next, it’s all about warming curries and bowlfuls of noodles and dumplings, perfect for those chilly nights. In the mood for something sweet? Check out our delectable chocolate and caramel treats, or turn to our Food Fast section, full of desserts quick enough to make on a weeknight.