A refreshing tropical cocktail made with our Pineapple Vodka, fresh juices, a sweet and spicy hibiscus ginger syrup and TIKI vibe for this October long weekend.
2 oz Newy’s Pineapple Vodka
2 oz Fresh Pineapple puree
1 oz Coconut Water
1/2 oz Orgeat
1/2 oz Lime juice
3-4 drops of bitters
1 Tbsp Hibiscus Ginger simple syrup**
1. Fill a collins glass (or pineapple-shaped glass!) half full of crushed ice
2. Fill a shaker with cracked ice and add in everything except the simple syrup. Shake well. Add in half to the glass, then add in the simple syrup. Stir slightly then fill the glass to the top with more crushed or pebble ice. Fill with the remaining contents in the cocktail shaker and top the drink off with a little soda water. Stir again slightly for a red to light yellow sunset effect.
3. Garnish with thinly sliced pineapple and flower, or pineapple leaves, cocktail popper. Enjoy!!
The extra mile
**Hibiscus Ginger Syrup
Makes over 1 cup of syrup
1 Cup water
1 1/2 Cup Sugar
1/3 Cup Dried Hibiscus flowers
1/4 C fresh ginger, peeled and sliced
In a pan over medium heat stir the syrup ingredients until the sugar is dissolved, bring to a boil, then lower heat and simmer for 15 min. Turn off the heat and let steep until cool. Strain into a glass jar, You can add back in a few of the hibiscus flowers into the jar. Discard the ginger. Keep chilled until ready to use. It will thicken up more when chilled. You can leave out at cool room temperature right before using so it will mix into the cocktail better.