3. Pina Y Te
Do you like pina coladas, and getting lost in the rain? Or just a bit of Rupert Holmes? Look no further for a pulpy “Escape” into Corona cocktail bliss.
What you need: 50ml 1800 Blanco, 100ml mulched pineapple tea (recipe instructions below), 50ml Corona, lime, ginger and chilli oleo saccharum (recipe instructions below), 25ml lime
Making the oleo saccharum (allow 24 hours to prep):
What you need: Corona, used limes (left over from squeezing), white sugar, ginger, fresh red chilli
- Extract: Place the lime shells in a mason jar, cover with white sugar and leave until the sugar has absorbed all the remaining juice from the lime.
- Blend: strain the lime extract, then blend with Corona, ginger juice, and red chilli
- Reduce: place the blend into a pan and cook on a low heat on a hob. Allow to reduce to around 200ml to intensify the flavours and liquefy any remaining sugars. Allow to cool in the fridge for 24 hours to remove any remaining sediments.
Making the mulched pineapple tea (allow an hour to prep):
What you need: pineapple, chamomile tea, brown sugar, star anise, water
Juice: Skin the pineapple, blend the fruit in a blender. Keep the leftover pulp.
Infuse: Make a chamomile tea stock and keep on a low heat for 30 minutes. Add the pineapple pulp, the star anise and the brown sugar. Allow the mixture to cool, add the pineapple juice. The longer it’s left to mix, the stronger the flavour
Strain: Pour the mixture through a strainer to remove any sediment and store until ready to use.
Making the Pina Y Te:
Pour the 1800 Blanco into a shaker with fresh lime, the oleo saccharum and the mulched pineapple tea, then add fresh ice and shake. Garnish with a pineapple leaf.