Cocktail of the week: The Island – recipe | The right blender
Inspired by the current Monsters of the Deep exhibit at the National Maritime Museum Cornwall, this drink features on our cocktail list to pay homage to tales from the sea.
The Island < p class="dcr-3jlghf">1 serving50ml aged golden rum20ml velvet falernum20ml lychee syrup – we use Monin50ml juice pineapple25 ml fresh grapefruit juice3 dashes cherry bitters
< p class="dcr-3jlghf">To garnish1 pineapple leaf1 slice of dehydrated citrus fruits1 pickled chili pepperPut everything in a shaker filled with ice, then shake and finely strain into a rock glass. Add crushed ice, garnish with the pineapple leaf, a slice of dehydrated citrus and pickled chilli, and serve.
Holly Bennetts, Mixology Manager, The Greenbank Hotel, Falmouth, Cornwall
Inspired by the current Monsters of the Deep exhibit at the National Maritime Museum Cornwall, this drink features on our cocktail list to pay homage to tales from the sea.
The Island < p class="dcr-3jlghf">1 serving50ml aged golden rum20ml velvet falernum20ml lychee syrup – we use Monin50ml juice pineapple25 ml fresh grapefruit juice3 dashes cherry bitters
< p class="dcr-3jlghf">To garnish1 pineapple leaf1 slice of dehydrated citrus fruits1 pickled chili pepperPut everything in a shaker filled with ice, then shake and finely strain into a rock glass. Add crushed ice, garnish with the pineapple leaf, a slice of dehydrated citrus and pickled chilli, and serve.
Holly Bennetts, Mixology Manager, The Greenbank Hotel, Falmouth, Cornwall
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