Make a batch of the premix, and it’ll be there in the fridge whenever you fancy something tropical. If you prefer, use Bristol Spirit Co’s Nogave, which is a remarkable, agave-free syrup that has all the taste of agave but none of the air miles. And if you want to go to town with the garnish, sprinkle sugar on a slice of tinned pineapple and grill until caramelised.
Albers’ premix piña colada
Serves 1
For the premix (to serve 4)
100ml fresh lime juice
100ml pineapple and coconut juice (from concentrate)
40ml coconut milk or cream
75ml agave syrup, or Bristol Spirit Co’s Nogave
To finish
40ml silver rum – we use Mount Gay
1 lime wheel, to garnish, or 1 slice tinned pineapple, dusted with sugar and grilled or blowtorched to caramelise
Pour everything for the premix into a clean jug or jar, then put in the fridge to sit and split for at least 30 minutes (and up to overnight). Pass the liquid into a second clean jar through a sieve lined with muslin (or a tea towel); if the mix isn’t clear after the first time, pass it through again. Decant into a clean jar or bottle, seal and store in the fridge, where it will keep for up to three weeks.
To build the drink, pour the rum into a tumbler filled with ice, measure in 100ml of the premix, garnish and serve.
-
Zac Spooner, general manager, Albers, London N1