Mai Queen

Monica Galetti shares her perfect serve
Salcombe Gin Island Queen

Salcombe Gin, Monica Galetti and her Mere team have created a signature cocktail for their new collab gin, Island Queen.

We squeezed them for the recipe so you can craft your own totally tropical taste of the South Sea Islands at home

www.salcombegin.com

Serves    1
  • Voyager Series Island Queen 35ml
  • Mere pineapple syrup 25ml
  • Fresh pineapple juice 25ml
  • Lime juice 15ml
  • Chickpea aquafaba 25ml
  • Absinthe 1 dash
  • Bittermens ‘Elemakule Tiki Bitters 4 drops
  • Dehydrated pineapple crisp

For the Mere pineapple syrup

  • Pineapple 1, peeled and cubed
  • Red chillies 2, sliced in half length ways
  • Sugar 500g
  • Water 500ml
  1. For the Mere pineapple syrup: put the pineapple, chillies, sugar and water in a saucepan. Bring to the boil and then simmer until thickened (approximately 15 minutes). Pour the mixture into a blender and blitz, then strain into a bottle or container and leave to cool.
  2. Chill a coupe glass with ice and place to one side.
  3. Fill a shaker with ice, add the gin, pineapple syrup, fresh pineapple juice, lime juice, chickpea aquafaba and absinthe and shake vigorously for 10 seconds.
  4. Discard the ice from the coupe glass and long pour the mixture through a double strainer into the glass.
  5. Place 4 drops of bitters onto the mixture and run a cocktail stick through the drops to create a semi-circle. Garnish with a dehydrated pineapple crisp.

Supported by

Sharps Beer Tastings

You will need

  • Voyager Series Island Queen 35ml
  • Mere pineapple syrup 25ml
  • Fresh pineapple juice 25ml
  • Lime juice 15ml
  • Chickpea aquafaba 25ml
  • Absinthe 1 dash
  • Bittermens ‘Elemakule Tiki Bitters 4 drops
  • Dehydrated pineapple crisp

For the Mere pineapple syrup

  • Pineapple 1, peeled and cubed
  • Red chillies 2, sliced in half length ways
  • Sugar 500g
  • Water 500ml

Method

  1. For the Mere pineapple syrup: put the pineapple, chillies, sugar and water in a saucepan. Bring to the boil and then simmer until thickened (approximately 15 minutes). Pour the mixture into a blender and blitz, then strain into a bottle or container and leave to cool.
  2. Chill a coupe glass with ice and place to one side.
  3. Fill a shaker with ice, add the gin, pineapple syrup, fresh pineapple juice, lime juice, chickpea aquafaba and absinthe and shake vigorously for 10 seconds.
  4. Discard the ice from the coupe glass and long pour the mixture through a double strainer into the glass.
  5. Place 4 drops of bitters onto the mixture and run a cocktail stick through the drops to create a semi-circle. Garnish with a dehydrated pineapple crisp.
Supported by
Trevethan Distillery - Banner
Churchill Recreate
Supported by
South West 660

Supported by

SW660
Supported by
Churchill Recreate

Supported by

Churchill Recreate
Supported by
food newsletter banner

Supported by

food newsletter banner
  • Voyager Series Island Queen 35ml
  • Mere pineapple syrup 25ml
  • Fresh pineapple juice 25ml
  • Lime juice 15ml
  • Chickpea aquafaba 25ml
  • Absinthe 1 dash
  • Bittermens ‘Elemakule Tiki Bitters 4 drops
  • Dehydrated pineapple crisp

For the Mere pineapple syrup

  • Pineapple 1, peeled and cubed
  • Red chillies 2, sliced in half length ways
  • Sugar 500g
  • Water 500ml
  1. For the Mere pineapple syrup: put the pineapple, chillies, sugar and water in a saucepan. Bring to the boil and then simmer until thickened (approximately 15 minutes). Pour the mixture into a blender and blitz, then strain into a bottle or container and leave to cool.
  2. Chill a coupe glass with ice and place to one side.
  3. Fill a shaker with ice, add the gin, pineapple syrup, fresh pineapple juice, lime juice, chickpea aquafaba and absinthe and shake vigorously for 10 seconds.
  4. Discard the ice from the coupe glass and long pour the mixture through a double strainer into the glass.
  5. Place 4 drops of bitters onto the mixture and run a cocktail stick through the drops to create a semi-circle. Garnish with a dehydrated pineapple crisp.

6 issues only £25

When you subscribe for 6 issues (1 year)

PLUS FREE Indy Coffee Guide

Magazine and coffee guide subscrption

Hungry for more?

Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.