PINEAP­PLE TONKA MAR­GARITA

Elle Decoration (South Africa) - - EATS -

• 50ml Don Julio tequila • 75ml pineap­ple base • 10ml lime juice Tonka salt • 250 sea salt flakes •10g tonka beans

Blend un­til fine, then de­hy­drate in an oven at 40°C for 1 hour.

Pineap­ple base • 2 limes, zest and juice • 1,2kg pineap­ple flesh • 1 litre syrup (700 wa­ter: 300 su­gar) • 4 tonka beans • 35g gin­ger, peeled

Blend in­gre­di­ents and strain through chi­nois. Chill.

Rim glass with tonka salt. In a shaker, add the tequila, pineap­ple base and lime juice. Shake, pour into glass and serve.

op­po­site Nash Kanyan­garara sits in The Gallery cock­tail lounge, where lo­cal artist Louis de Vil­liers has em­bla­zoned the walls with work that tells the story of the clan­des­tine li­aisons be­tween Lord Som­er­set and Dr Barry. As Sal­sify‘s som­me­lier, Kanyan­garara plans to of­fer good-value qual­ity wines, say­ing, ‘We’re look­ing for wines with small al­lo­ca­tions that you’ll only find at Sal­sify.’

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