The ‘Garden Collins Summer Series’, a series dedicated to the Tom Collins cocktail continues with Charred Pineapple and Coriander Rum Collins using charred pineapple syrup and coriander from the garden.
Charred Pineapple and Coriander Collins – Photo © Cocktails & Bars
The charred pineapple syrup lends subtle smoke to the drink while coriander adds a fresh and herbaceous note. If you’re averse to using coriander, you can substitute tarragon or lemon thyme.
Charred Pineapple and Coriander Rum Collins Recipe
Ingredients
- 50ml aged rum
- 25ml lime juice, freshly squeezed
- 15ml charred pineapple syrup (click for recipe)
- spring of coriander leaves and stem
- soda water to top
Glassware: Tiki glass
Garnish: pineapple fronds
Method
In a cocktail shaker, muddle the coriander leaves and stem with lemon juice and charred pineapple syrup. Add dark rum, ice cubes and shake hard until well chilled. Strain into a Tiki glass filled with ice cubes. Garnish with pineapple fronds.
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