The jukebox jodi

The jukebox jodi

By
From
The Fashionable Cocktail

This cocktail is best served in a Brandy snifter glass

Ingredients

Quantity Ingredient
7 raspberries
3 mint leaves
60ml pineapple-infused white rum, (see method)
champagne or prosecco
splash pineapple juice
wedge of pineapple and a raspberry threaded onto a cocktail umbrella, to garnish

Method

  1. To infuse the white rum with pineapple, cut ¼ fresh pineapple into small chunks, without skin, and let stand in 1 litre white rum for at least 24 hours.
  2. To make the cocktail, muddle 5 raspberries and the mint leaves in a large brandy snifter. Shake the pineapple-infused white rum with ice. Strain the rum into the snifter over the berries and mint, then top with Champagne or Prosecco and garnish with the remaining 2 raspberries. Add the pineapple juice. Garnish with the wedge of pineapple and raspberry on a cocktail umbrella.
Tags:
alcohol
beverage
drink
cocktail
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