A festive rum cocktail with a chai twist.
Sangam
Serves 1
For the spiced rum infusion
75ml good white rum
1 cardamom pod, crushed
1 clove, crushed
½ tsp black peppercorns, crushed
1 small cinnamon stick, crushed, to make ½ tsp powder
For the drink
50ml chai-spiced white rum
50ml pineapple juice
25ml fresh lemon juice
10ml basic sugar syrup
1 dash of honey, to finish
1 slice fresh pineapple, or 1 slice dehydrated pineapple, to garnish
Put the rum in a jar with all the crushed spices, leave to steep for five minutes, then strain into a cocktail shaker (or blender) filled with ice. Add all the other liquids, hard shake (or blend), double strain into a water glass filled with ice, then finish with the honey and pineapple, and serve.
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Abhi Sangwan, co-founder, Manthan, London W1
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