You should receive an email shortly.
Please log in to add this recipe
Go to binder
Switch up your favourite rum cocktail with this fruity frozen twist. Pineapple pairs perfectly with the smooth notes of Ron Santiago de Cuba Añejo 8 Year Old Rum for a fresh and zingy evening tipple. You'll need a blender to whizz the frozen fruit into a smooth, icy consistency. See method
of the reference intake
Tip: How to make sugar syrup: This can be bought ready-made, but you can also make your own. Put 100g caster sugar in a pan with 50ml water. Heat gently until the sugar has dissolved, then bring to the boil. Remove from the heat and allow to cool. Store in an airtight sterilised* jar or bottle. Will keep in the fridge for up to 3 weeks.
*To sterilise glass jars/bottles, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
For more recipe inspiration, see how to make a Santiago rum spritz
Before you comment please read our community guidelines.