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Privateer

INGREDIENTS

  • 30ml Chairman’s Reserve ( St-lucia)
  • 20ml Barbancourt 8y (Haiti)
  • 10ml apricot brandy
  • 30ml fresh pineapple juice
  • 20ml fresh lime juice
  • 20ml homemade cane sugarsyrup (1:1 cane sugar and water)

METHOD

  1. Put all ingredients in a tin on tin Boston shaker, add ice and shake the living hell out of it!
  2. Pour contents of the shaker in a specialty mug and garnish with a pineapple leaf and a flower.

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