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Hepple Three Pines

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.

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