Cocktail Recipe: Isla de Encanta

Here’s the recipe for Isla de Encanta, my drink served during London Cocktail Week at The Beachcomber Bar in celebration of the 10th anniversary of my blog.

Please note, I owe the folks at The Beachcomber big time for opening up their bar for me to create this drink and especially to bartender Ashera Goonewardene for helping get the portions right. Thanks!

ISLA DE ENCANTA

Yum

Ingredients

• 25ml Rhum Clément Blanc;
• 25ml Clément Mahina Coco;
• ½ a lime cut into 4 wedges;
• 15ml simple syrup;
• 5 dashes of absinthe;
• 25ml of pineapple purée.

Method

Add the rums, simple syrup and absinte to a tumbler and stir;
Squeeze the juice lime wedges (save one wedge for garnish) into the glass;
Drop the juiced wedges into the glass along with the pineapple purée;
Muddle;
Garnish with lime wedge.

Serve

Serve with ice or not depending on your preference with a swizzle stick for extra muddling of lime and pineapple. Traditional ti punch is served without ice, but I think this particular iteration is more refreshing on the rocks.