Voyager Series Island Queen 35ml Mere pineapple syrup 25ml Fresh pineapple juice 25ml Lime juice 15ml Chickpea aquafab a 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

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. Chill a coupe glass with ice and place to one side. 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. Discard the ice from the coupe glass and long pour the mixture through a double strainer into the glass. 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.

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Drinks

Mai Queen

Monica Galetti shares her perfect serve

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

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

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.
Chill a coupe glass with ice and place to one side.
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.
Discard the ice from the coupe glass and long pour the mixture through a double strainer into the glass.
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.

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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

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.
Chill a coupe glass with ice and place to one side.
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.
Discard the ice from the coupe glass and long pour the mixture through a double strainer into the glass.
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.