A most refreshing beachside drink. Make the cordial in advance and you're more than halfway there. Chill the tonic, pick up some ice on the way and you have a perfectly tropical tipple. Extra chopped pineapple, too, is never a bad thing.
- 1 ripe pineapple (about 1.8kg), coarsely chopped
- 50 gm ginger, finely grated
- 660 gm caster sugar (3 cups)
- 120 ml gin
- ½ bunch mint
- 1For ginger-pineapple cordial, purée pineapple and ginger in a blender, then transfer to a large saucepan. Add sugar, gin and 250ml water, and bring to the boil over medium-high heat, then reduce to medium and simmer until a light syrup forms (40-45 minutes). Strain through a fine sieve, pressing on solids to extract all liquid, add mint to hot syrup, then refrigerate until chilled. Discard mint, stir in lime juice and refrigerate in a sterile container until required.
- 2Pour cordial into a tall jug or individual glasses, add ice, lime wedges and mint sprigs, and top up with chilled tonic water to taste. Give it a good stir and serve.
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