Umami, tropical, light
This cocktail from Donovan Bar at Brown's Hotel in London is a twist on a Bamboo. Low in abv, but packing a flavour punch, it was inspired by travel and adventure.
35ml La Gitana manzanilla
15ml lacto fermented pineapple syrup
2 bar spoons of Wray & Nephew rum
Left over pineapple, fermented and washed in olive oil
Method: stir and served up
To contribute a cocktail recipe to CLASS complete this form.