It’s party time and we’re celebrating with our Flaming Mai Tai from the Laguna Bar at Constance Le Prince Maurice.
4c l New Grove Rhum
2cl Orange Curacao Triple Sec
2cl Apricot Brandy
1cl Lemon Juice
1.5cl Orgeat Syrup
5cl Pineapple Juice
3 cl St Aubin Rhum
Garnish: Pineapple and Mint Leaves
Pour all of the ingredients into a Boston glass in the order stated. Shake well and then single strain into glass. Add crushed ice.
Place two thin slices of pineapple in a wine glass, dust with cinnamon powder and pour about 30ml St Aubin Rhum into the glass. Light and let the liquid burn so as to caramelize the fruit a little (10 seconds). Then pour, flaming, over the top of the cocktail. When the flame stops, add a straw and a sprig of fresh mint.
Before the garnish, a splash of crème de Peche can be added if preferred.
This delicious cocktail balances bitterness and spiciness – perfect for a party on New Year’s Eve.
2cl Crème de Cassis
1cl Lime Juice
Dash of Grapefruit bitter
1 slice of Pineapple Fruit
1 slice of ginger
2 cl of Champagne Delamotte
What you need:
1 Martini Glass
1. Crush the pineapple fruit and the ginger together.
2. Add all the ingredients to the shaker with the crushed pineapple and ginger (except the champagne).
3. Add ice to the shaker.
4. Shake well and pour the cocktail through the strainer, into a martini glass. Top up with the champagne.
5. Garnish with stick of pineapple.
Do you have any great cocktail recipes you can share with us? You can post them to the blog below, or to our Constance Facebook page.