Black Pineapple founder Frankie Walker recommends this fruity cocktail to go with Saan chef Chutima ‘Say’ Polvit's Steamed Fish Curry in Young Coconut.
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
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