In Cocktails

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.
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