Get the most out of your pineapples by using the skin, leaves and fruit in your cocktails. Dré Masso shows us how in this recipe for a Roasted Manas Mojito as served at Akademi in Bali.

Hear more from Dré and pick up a whole lot of invaluable tips for being more sustainable in the bar and at home in the latest issue of The Cocktail Lovers Magazine. Subscribe for your copy here.

Roasted Manas Mojito

30ml light rum
20ml coconut amber nectar
20ml citrus juice
30ml pineapple arak
4 charred pineapple chunks
Pinch of black pepper
Pinch of sea salt
Sprig of mint

Method:
Muddle and dry shake. Garnish with a pineapple crown.

For more tips and tricks from Dré, see indigenousbartender.com 

 

 

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