W ITH N ATH AN TO M K I N S FROM W H A LEBO N E W H A R F
S P I C E D R A M B U TA N A N D P I N E A P P L E C O C K TA I L INGREDIENTS 4 Rambutans peeled and seeded (Lychee can be used as substitute) 4 slices of jalapeno 1/2 teaspoon of grated ginger 20 ml Lime syrup
30 ml Malibu 15 ml Lychee Liqueur 15 ml Havana Club rum 90 ml Cold pressed pineapple juice 20 ml Coconut cream
METHOD Muddle rambutan, jalapeno, ginger and lime syrup in shaker. Make sure well muddled. Add ice, spirits and juice. Shake well. Half fill tall chilled glass with ice and coconut cream. Strain shaker ingredients over ice. Garnish with halved rambutan and lime.
46 GREATER PORT MACQUARIE
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