Beaches Splice

Ingredients

50ml The Beaches Gin

30ml Tropical Juice

20ml Roasted Pineapple and Lime Oleo

Lemonade Top

Cream Float

Method

Build in Highball glass. Add roasted Pineapple Wedge and Lime Zest

How to Make Roasted Pineapple and Lime Oleo:

  • 500g Roasted Pineapple
  • 50g Lime Peels
  • 2-300g Sugar (enough to cover fruits)
  1. Preheat the oven to 180c.
  2. Place the pineapple standing up in a cast iron pan or oven proof baking dish. (cut the bottom off so it can stand up, leaving the skin on)
  3. Bake in the oven for about 45 minutes, until roasted, once cooled slice off the skin and as much of the ‘eyes’ as possible
  4. Cut into think chunks/pieces and in a large bowl/plastic Ziplock bag with sugar and lime peels
  5. Mix well to incorporate the fruits and sugar
  6. Leave for 2-6hours + where you should have a rich pineapple/lime oleo syrup
  7. The remaining pineapple, can be blazed and used as garnish

Celebrate Pina Colada Day with 'The Beaches Splice' Cocktail