HONG KOBBLER
INGREDIENTS
35ml Oloroso sherry
1 lemon wedge
1 orange wedge
1 pineapple wedge
10ml Pimento dram
10ml 1:1 sugar syrup
50ml Saicho Jasmine
GLASS & GARNISH
Serve in a highball
Garnish with a pineapple slice, orange wedge and lemon wedge
METHOD
Add the pineapple, lemon and orange to a cocktail shaker and crush with a spoon or muddler or release the juices. Add the sherry and pimento dram, shake and strain over crushed ice in a highball. Top with the Saicho Jasmine, stir to combine, add more crushed ice and garnish.
CREATE THIS COCKTAIL WITH SAICHO JASMINE
35ml Oloroso sherry
1 lemon wedge
1 orange wedge
1 pineapple wedge
10ml Pimento dram
10ml 1:1 sugar syrup
50ml Saicho Jasmine
GLASS & GARNISH
Serve in a highball
Garnish with a pineapple slice, orange wedge and lemon wedge
METHOD
Add the pineapple, lemon and orange to a cocktail shaker and crush with a spoon or muddler or release the juices. Add the sherry and pimento dram, shake and strain over crushed ice in a highball. Top with the Saicho Jasmine, stir to combine, add more crushed ice and garnish.
CREATE THIS COCKTAIL WITH SAICHO JASMINE
