THE ROOFTOP HAWAI­IAN

Food & Home - - Joburg Nightlife -

Serves 1 EASY 15 mins

WHAT YOU NEED

50ml Ha­vana Club Añejo 3 Años rum

25ml (5 tsp) blue cu­raçao

25ml (5 tsp) Monin

Co­conut Syrup (find at bot­tleshop.co.za, on­linebev­er­age­store.co.za and cof­fee­andtea.co.za)

50ml freshly squeezed lime juice

50ml fresh pineap­ple juice (find at faith­ful-to-na­ture.co.za or make your own by blitz­ing a few pineap­ple chunks in a strong blender)

50g fresh pineap­ple, cut into chunks

100g ice cubes

fresh pineap­ple wedge, to gar­nish pineap­ple leaves, to gar­nish glazed cher­ries, to gar­nish

HOW TO DO IT

1 Place all of the in­gre­di­ents in a strong blender and blitz un­til smooth, about 1 minute.

2 Pour the mix­ture into a long­stemmed wine glass. Gar­nish with the pineap­ple wedge, pineap­ple leaves and cher­ries.

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