Pineapple Chill with Durbanville Hills Honeysuckle

A classic with a twist! Add a dash of Durbanville hills Honeysuckle to a classic Mule cocktail.

Pineapple Chill: 

Ingredients: 

For the Cocktail:

• 35ml Count Pushkin Pineapple Vodka
• 20-25ml Salted & Toasted Coconut & Ginger syrup*
• 50ml Grapefruit Juice
• Durbanville Hills Honeysuckle
• Salt Water Mist Spray**
• Garnish: Toasted Lime & Mint

For The Salted & Toasted Coconut & Ginger syrup*:

• 500ml Water
• 250ml Coconut Milk
• 50g Ginger Root
• 5g Coarse Salt
• 500g Sugar

For The Salt Water: 

• 4 Parts Hot water
• 1 Part Salt
• Blend ingredients until salt is dissolved & place in dasher bottle

Method:

For the Salted & Toasted Coconut & Ginger Syrup*: 

1. Chop up ginger, add to hot pan and toast for 2-3 min on medium heat. Add water, bring to a boil & simmer for 3 min.
2. Add coconut milk, sugar and salt. Bring to a bill while stirring. Simmer for 3-5min & set aside to cool.
3. Strain and bottle.
4. Store in the fridge for up to a week

For The Cocktail: 

1. Before making the drink, but a lime into wedges and toast in a hot pan on both sides until brown and fragrant.
2. Take a copper or tiki mug and fill with ice.
3. Pour pineapple vodka, salted coconut & toasted ginger syrup, & grapefruit juice in the mug and stir.
4. Top up with Durbanville Hills Honeysuckle and give another light stir.
5. Garnish with toasted lime and mint & spray with salt water.