45 ml Black Tears Spiced Rum
15 ml Spiced Brine. (Pickled Jalapeno/Green Chilli Brine)
40 ml Clarified Pineapple juice
10 ml Cucumber Syrup
Top up 60 ml London Essence Ginger Beer

Glassware: Big Japanese Highball
Method: Stirred
Garnish: Pickled Jalapeno
100 g Local Green chill (or JalapeƱos), cook with 100 g of water until boil and add in 70 ml of White vinegar with 15 g of salt (adjustable depending on chilli) and blend, and fine strain.

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