PINEAPPLE TONKA MARGARITA
• 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.’