Recipe

45ml Douglas Fir
15ml Tio Pepe sherry
20ml Pressed Pineapple juice
20ml Mint and Pineapple Cordial
10ml Freshly squeezed lime juice

Method

Put all the ingredients in a cocktail shaker and add a generous amount of ice. Shake vigorously and double strain into a chilled Nick and Nora glass. Garnish with a twist of Lime and a sprig of mint.

Roughly chop 250g of fresh ripe pineapple including the skin. Place in a bowl and cover with 125g castor sugar. Stir it to mix and leave for an hour or two. Then tip this into a pan and cover with 250ml boiling water. Simmer gently for 5-10mins. Then add 3-4 large stalks of mint and cover with a lid until cool. Strain through a fine sieve and bottle. Store in the fridge.

Garnish

Zest of lime and sprig of mint.